Goldstreet Dairy's signature Jersey Cheese is made with fresh, local Jersey Milk from Camden Valley Farm. Cheesemaker Colin Wood (ex-Poly/Cumulus Inc.) collects milk weekly from Luke & Jess at Camden Valley Farm, then produces the cheese in Marrickville the following day. 

The Jersey Milk Cheese is a unique cheese that is a bit of a feta/mozz/halloumi hybrid. It can be enjoyed fresh, crumbled, grated or pan-fried but is most memorable when grilled to create an incredible golden brown crust. 

Below are some tips from the cheesemaker to get the perfect crust:

1) Open windows, turn exhaust on high, and turn a fan on.
2) Pat the cheese dry straight from the fridge, and heat a non-stick pan hot with a good slurp of oil. Use grapeseed oil or something with a high smoke point. Gently drop your cheese in and swish around a little.
3) Caramelise each side carefully and heavily. It will spit and sputter. Cook it hard on high heat to develop the crispy crust.
4) Be gentle when handling it, it’s soft and delicate inside and you also don't want to splash the oil
5) Microplane a garlic clove into olive oil, and brush the cheese as it’s cooking, being careful not to burn the garlic. Keep cooking until the cheese is crispy and soft.
6) Carefully drain the cheese on a paper towel and pop onto a serving plate.
7) Drown in good quality olive oil, flake salt, dried chilli and a squeeze of lemon. Honey is also a good idea.
8) Gently wipe out the pan and repeat.