Rachel Needoba
Like most things in agriculture, you only reap what you sow and according to West Gippsland cheesemaker Rachel Needoba, cheese is only as good as the milk used to make it. She aims for quality over quantity in the cheese she handmakes for Butterfly Factory and has found Fleckvieh milk has a wholesome density to it and describes its distinct texture as velvety.
“Quality over quantity has been a big distinction with the Butterfly Factory,” she explained. The milk had to be of the highest quality, come from cows which were grassfed only and she had to know its provenance.
“Our bodies recognise food that is nutrient dense which not only tastes good, but nourishes us."
“I think that as the nourishing quality of food has reduced over the years as production has become more industrialised, when people do get to taste wholesome, natural food they really appreciate it.”
Rachel started making lactic curd cheese in 2019 as it is sold fresh and doesn’t need maturing. She started making them for restaurants, providores and cheesemongers in Melbourne. The cheese has also been regularly ordered for “The MOULD Cheese Collective’s” cheese boxes, a subscription service that delivers boxes with four artisan cheeses made in different styles from different milk in different regions to customers each month to showcase Australian cheese.