Well we’re all pretty stoked about our latest awards at the Hobart show winning not only the best cheese but best exhibit from over 1400 entries.
Couldn’t actually get any better!
To celebrate we are going to finally crank up our online sales due to start on the 18 August. The shop will go on line next week and I will send an email to everyone on our list. If you want to be on the list just send an email to email@example.com
Have a look at the press release below. GOATS RULE!
A Wicked Night at the Royal Hobart Fine Food Awards…
Reserve Champion of the Goats cheese class was “William” a hard goats cheese and another new addition to the wicked range. Wicked won 5 gold and a swag of silver and bronze.
Using milk supplied locally from the Coal Valley the company is fast gaining a reputation as a leading manufacturer of premium cheese.
Specializing in making soft cheeses the company launched with a brie and camembert in their range and have now extended this range to include a Triple Cream Brie, Blue vein, a range of cheddar cheeses and now 3 goat cheeses. The new goat cheese recipes were developed on site by the team of wicked cheesemakers.
The cheeses can be sampled at the Wicked Cheese Cellar door at 1238 Richmond Rd Richmond, A cheese maker is normally on site to discuss the cheeses and cheesemaking process with customers.
Owner of Wicked Cheese, Jennifer McCoy says, “We are really excited to finally be in a position to start introducing some innovative new varieties into our range. Our plan was always to establish our brie and camembert on the market and then look to introduce exciting new flavors to the market. Timing of the award is fantastic with our new online shop to commence trading in a couple of weeks ”
“We are lucky in Tasmania that we have already established a wonderful reputation for the quality of our cheeses. The Wicked Cheese Company hopes to build on this reputation, and get people excited about cheese and make them accessible to all thru online sales,”
Wicked cheeses are already distributed across Tasmania and Melbourne, and we have decided to expand into the Australia wide market and are currently sourcing the right distributors for Sydney and Brisbane. We hope that with the addition of these new cheeses to our range it will help to capture people’s attention and interest in our brand.”
Cheers and cheese
From the Wicked Cheesemakers