Wheely good: How Domino’s is helping to support Australian dairy farmers!
In the quiet, rolling green hills of the Hasting Valley in New South Wales is one of Australia’s best kept foodie secrets: Real Dairy Australia.
Nestled in the small, country town of Wauchope, Real Dairy Australia is 100 per cent Aussie owned and operated, and one of the largest independent cheese processors in the country.
It is also the supplier of Domino’s delicious, high-quality parmesan cheese.
LIFE IMITATING ART: We’re officially moo-ving to Wauchope!
Sharp, with a complex nutty flavour, Real Dairy Australia’s parmesan cheese is literally award-winning – taking home a trophy for best Hard Cheese at the 2021 Sydney Cheese & Dairy Produce Show, hosted by the Royal Agricultural Society of NSW.
Impressed? So are we.
But what does it take to cure and age some of the best parmesan cheese in the nation? We chatted to Jo Barlin from Real Dairy Australia to get a cheddar idea.
THE SCOOP: Cheese curd ready to be drained.
“It takes around six months to turn milk into perfectly shaved parmesan,” Jo says.
“First, the milk is heated, and a starter culture is added along with enzymes for flavour, and vegetable rennet to solidify the milk creating a curd. Next, the curd is cut to release the whey and stirred.”
Once the whey is drained, the remaining curd is packed into baskets and left to drain for up to four hours.
Next comes the fun part, explains Jo.
“The formed cheese is placed into a heavy brine (salt) solution for two to three days to develop a skin on the outside to help act as a barrier to retain moisture.
“The parmesan is then dry salted for three weeks to add to the barrier of the cheese, and then wrapped and stored for six months to age to perfection – developing a superb taste, texture and flavour!”
In addition to making more than 400 tonnes of sharp, flaky parmesan a year, Real Dairy Australia also produces feta, paneer, ricotta, pecorino and romano – not to mention a range of other dairy products including yogurt and cream.
WHEELY GOOD: Parmesan cheese during the six month aging process.
Born out of the amalgamation of four separate cheese companies in the early 1990’s, Real Dairy Australia has more than 20 years’ experience in the Food and Manufacturing Industries.
“The Wauchope factory was originally opened to support the dairy industry of the Hastings Valley, producing milk, cream and butter for the Sydney market.
“In fact, our cheesemakers and management actually have more than 150 years combined experience in the dairy industry, and our head cheesemaker has over 40 years.
“Our history in the local area, and expert knowledge of the dairy industry and cheese making process is something we remain very humbled by.”
Employing more than 250 people across five locations in New South Wales and Queensland, Real Dairy Australia is proud to partner with local, Aussie dairy farmers for the supply of milk.
“We have more than 14 milk producers directly contracted to Real Dairy, who we work with very closely for the supply of our fresh, creamy milk which goes into making all of our cheeses, creams and yogurts,” says Jo.
REAL DAIRY, REAL LOCAL: Real Dairy Australia is proud to be
one of Australia’s largest independently owned and operated cheese processors.
“We are dedicated to investing in their farms and will continue to purchase through small, local businesses wherever possible, including our milk collection contractor who is also a local carrier.”
Domino’s is proud to partner with local Australian companies, such as Real Dairy Australia, to bring customers fresher, tastier ingredients.
With a mouth-wateringly rich, and unique flavour, why not try Real Dairy Australia’s award-winning parmesan cheese yourself?
Sample it today on any one of Domino’s new Super Premium Range pizzas including Loaded Chicken & Parmesan, Smoked Salmon, Parmesan & Rocket, Smokey Beef Brisket & Prawn or Smoked Brisket Cheese Steak!
*Chefs kiss*
LOADED CHICKEN AND PARMESAN: Double the Chicken and Parmesan – double the flavour!
