More than 900 entries in the Sydney Royal Cheese and Dairy Produce Show will pour into the pavilion at Sydney Olympic Park in the next few days, ahead of a week’s judging commencing Monday, February 13.
These entries, will arrive from every state and represent the finest of our Australian Dairy Industry. Awards will be presented a week later on February 20.
Chair of the Judges’ Panel, Mark Livermore, says the quality of Australian dairy is already of a very high standard and continues to improve but what impresses him most is the diversity of quality cheeses, yogurts, ice creams and gelatos, milks, custards and creams that can now be found across the country – and quite often in your local shop.
“Australia’s broadening ethnic diversity, combined with significant advances in technology and innovation have contributed to an increase in the diversity of dairy products available,” said Mr Livermore.
“And there has been a maturing of the Australian palate. There has been an increase in the range of cheeses from the white mould and smear ripened varieties to spectacular blue veins and the mozzarellas, Pepatos and Fetas. These were initially made from cows’ milk in Australia, however we are noticing an increase in the quality and range of cheeses made from buffalo, goat and sheep’s milk.
“What is also particularly pleasing is the continued improvement in the quality and availability of excellent Cheddars.”
The skills involved in making these products are ‘world class’, with Mr Livermore pointing out that an Australian gelato which went on to win the world’s top gong in Italy was a previous winner at the Royal Sydney Show.
“An Australian camembert has also claimed top prize on the world stage,” he said.
Meanwhile Mr Livermore expects a range of innovative and new products at next week’s judging in Sydney.
“What I find exciting is that the consumer can now put together a really good cheese board from products that are all available at your local retailer. It is exciting to see the industry expanding in this way.”
Industry optimism when it comes to fat and protein
While the dairy industry is currently struggling with various issues including global stockpiles and extreme weather conditions - too dry in parts of NSW and Queensland right now and too wet in Victoria last spring - there is some optimism that processors who pay a premium for components like fat and protein will continue to reward those producers who can supply higher component quality milk.
Mr Livermore said the trend towards milk volume payments prior to deregulation was now being replaced by processors paying a premium for component-rich milk from Jersey herds and also from genetically improved Holstein/Friesan milkers. Last month’s sale of a moderate-framed Holstein heifer for $251,000 only highlighted the fact that there is still considerable confidence in the future of the Australian Dairy industry.
Experience counts
Mr Livermore started work at the local dairy factory as his first job while at Wauchope High school. During this time he worked on local dairy farms, including showing dairy cattle at the Sydney Royal Easter Show. Mr Livermore then studied Dairy Technology at Hawkesbury Agricultural College and followed this with post graduate studies in Food Technology at the University of New South Wales while working for the NSW Dairy Corporation, travelling the state and working across the supply chain from producers and vendors to distributors and retailers. From 1998- 2004 he was the manager at the Wauchope Dairy Factory and since that time has consulted widely across NSW in the dairy and food industries.