Tell us a bit about the history of Lamont’s in WA
Lamont’s started as a partnership between myself, my sister and my Mum and Dad. We opened a restaurant in 1989 at our parents’ property in the Swan Valley because their cellar door clients were hungry!! My Mum was the Winemaker, my sister the Chef, and I managed the front of house. We now have three other venues around town (Bishops House, Cottesloe and Little Lamont’s Express in the Swan Valley) and one in Yallingup. Our motto is "we make the food and wine we like to eat and drink!!"

Favourite food pairing?
There are so many wonderful food matches to be had! That's my job! For years we have made a crisp goats cheese galette with mozzarella, parmesan and fresh thyme. We serve a cold flute of Lamont’s sparkling to accompany - it's the perfect match when guests arrive and everyone is always impressed!

What’s your favourite cheese?
I have fond memories of the Yarra Valley marinated persian fetta, it was the first of that style that I can recall (20 years ago) that we had access to. It came in little black tins. My sister and I used to work boardroom dinners together when we first opened our business and we made sure we always took an extra tin of fetta to eat for ourselves!!

Perfect Sunday night meal?
Sunday night is always whatever's left over from lunch service that day! We keep it really simple because we are usually stuffed from work! 9 times out of 10 we will throw a dumpling in the pot and make a dipping sauce with whatever's left in the fridge! Sunday night is always an early night!

You’re a self-confessed coffee addict – where’s your #1 place to enjoy a coffee in Perth?
Little Lamont’s Express in the Swan Valley of course!! I spend a lot of time there and we are serious about good coffee!

Images: Entrance to Lamont's Swan Valley; Fiona Lamont & Louise Mladineo outside the newest Lamont's offering, Little Lamont's Express in the Swan Valley

Beer and cheese pairing, it's a thing!

Serving wine with your cheeseboard is certainly the norm, but serving beer with cheese is steadily growing in popularity with the craft beer movement. Perth local Michael from @craftbeerhouse is one of our recent cheese graduates, and he tells us what his ideal beer and cheese matches are.

According to Michael it's all about complementing and/or contrasting the flavours in the cheese and the beer. A similar tasting cheese and beer can make the perfect match, but sometimes purposely choosing different flavour profiles can be the key to really enjoying your cheeseboard.

But there's certainly no right or wrong when drinking beer and eating cheese....my number one tip....experiment and enjoy!

Brie
Match with Mash Brewing (Swan Valley, WA) Abbey Ale
Belgian Ale, Australia’s only certified Abbey Ale brewed in collaboration with the New Norcia Monks, 7.3% ABV

Chèvre
Match with Fox Hat (McLaren Vale, SA) Phat Mongrel Oatmeal Stout
Chocolate and roasted malts mixed with piney American hop flavours, 6.5% ABV

Porter Cheese
Match with Newstead Brewing (Newstead, QLD) 21 Feet 7 Inches Porter
Dark, smooth porter with the flavours of chocolate, coffee and aniseed, 5.2% ABV

Gruyère
Match with Boat Rocker Brewing (Braeside, VIC) Miss Pinky Rasberry Berliner Weisse
Berliner Weisse style ale with fresh local raspberries, 3.4% ABV

Gorgonzola
Match with Black Brewing Co (Margaret River, WA) Bao Bao Milk Stout
A milk stout with lactose, rich chocolate and coffee notes, 4.5% ABV

Stilton Blue
Match with Modus Operandi Brewing (Mona Vale, NSW) Sonic Prayer IPA
Citrus, peach, passion fruit and pine aromas with a nice grapefruit bitterness, 6.0% ABV

Clothbound Cheddar
Match with Nail Ale (Bassendean, WA) Imperial Brown Ale
Complex malt characters and fruity esters, 8% ABV

Pictured below is Michael learning how to make ricotta!

Well during the week I'm locked away in a semi dark ABC Radio production studio creating all manner of sounds and audio bling for the on air presenters. At home you'll more than likely find me in the kitchen whipping up a stock in my favourite bit of kit - my pressure cooker. Sausage making is another one of my hobbies when I'm not cheesing! I'm also into making brawn, haggis and other traditional fare.

Where is your favourite place to graze in Perth? 

The Core Cider House in Pickering Brook is a very pleasant place to sit and enjoy a meal and a cider! The surroundings are very me!

Best food pairing? 

Capers, red onion, smoked salmon, cream cheese and fresh dill on sliced oven dried French loaf....perfection.

Last meal you cooked? 

Chicken Caesar salad with a home made dressing of coddled egg, anchovy, wine vinegar, salt and pepper, garlic clove and olive oil.

Soft or hard....cheese that is, what's your favourite type of cheese? 

I do like both - but I particularly love a good hard cheese. A cloth bound cheddar or my absolute favourite is Marcel Petite Comte. A cheese described as "having such singular character, quality and versatility." Matured for 24 months it is so damn morish and aaahh that musty rind, some people cut it off, but not me I love it.

Highlights from your recent European holiday? 

I have just returned from five incredible weeks travelling through Latvia, Russia, Germany and France. And the food? Don't get me started! What's amazing though is travel itself. One minute I was sitting in a cafe in Paris, all rugged up as it was about 2 degrees. A few hours later I was standing in a desert in Abu Dhabi drinking milk straight from a camel! You just have to pinch yourself.

And it was quite the adventure….

We fell in love with Kununurra in 2013 – when as part of the 10 day Muster program we ran a Haloumi adults and a Haloumi kids course, and a two hour Seven Cheeses course. Running cheese courses off-site away from Perth is a full on job for two people, so it was myself and fellow The Cheese Maker Instructor Karina that headed up. Neither of us had visited before and our first year had some very funny moments we’ll never forget. We didn’t have a car the first year, so we carted gear between our hotel and the course venue in a suitcase (the bitumen wasn’t kind to the wheels so I had to buy my husband a new suitcase after that!). Tip 1: Hire a car.

Tip 2: Do the most special day tour of your life

The bitumen may have been rough at first…but we still found ways to get around and see as much of the area as possible in the small amount of time we had off. All I can say is that one day in the El Questro Wilderness Park is like 5 days anywhere else.

We did a full day tour that has to be the best tour I’ve done anywhere in the world that I’ve travelled. It was dark in the morning when the bus picked us up, and it was dark when we returned. 

Our first stop was Emma Gorge (the entire walk and the waterholes are spectacular). Next stop has to be one of the most amazing places on the planet ‘Zebedee Springs’. We got to soak in the beautiful warm springs there. The water was so clear and it felt like all our stress melted away… there was something magical about laying there looking up at the crystal blue sky blending with the green palm fronds. If I could be teleported somewhere to truly relax whenever I wanted, that’s where I’d go every time! 

After lunch at El Questro Station we arrived at our final stop – and this was another magical experience – cruising the Chamberlain Gorge. As the sun set the colours of the rocks towering the edges of the river were amazing…and the whole experience was even more special with two wonderful guides – one playing the harmonica and the other reciting Australian poetry…while we sat back with a glass of champagne! All of that in one day….with all of that no wonder everyone on the bus fell asleep on the way home.

Tip 3: The locals are amazing…and there are some secret gems in terms of food too

It’s not just the beauty of the place that had us want to come back when we were invited back in 2014, it was the beautiful people too. There’s a sense of true appreciation of you being there….of gratitude and generosity and big hearted people. In one of our courses the first year up we mentioned that we’d eaten at the hotel every night (due to no car and a couple of elusive taxi experiences). Next thing we knew we were told we’d be personally picked up and dropped off for dinner by one of our students. 

On the final day when we were trying to hunt down some beautiful Kununurra honey to take home, another local went and visited Bob from Kimberley Beez, and brought it to us at the airport on her scooter. We’re now addicted to Bob’s honey (my favourite is the Dragon Flower and Honeydew Melon, Karina’s is the Chia Honey). I tried to buy enough for at least another year….but think I may need to get some shipped in the mean time! We serve it with warm ricotta all the time, spreading the Kununurra love. 

We also have to admit an addiction to Mandy's (from Boabs in the Kimberley) Boab products (we love the chilli, mango and boab chutney). They’re often in short supply but amazing…even Lyndey Milan was captivated by these fascinating Boab tuber products, featuring it in her Taste of Australia episode filmed during the Muster.

And what did we get up to this year? (aside from teaching cheese making)

After our teaching schedule completed we headed out to El Questro Wilderness Park – knowing how much we enjoyed it last year, we managed to get two days off there this time (and a 4WD!!).

The Emma Gorge Resort became our base for the couple of days. Lovely grounds and the perfect base for another visit to the Emma Gorge waterhole… we were sure to work in a cheese picnic to our visit to the Gorge this time (call it continuous improvement). We re-visited our favourite places like Zebedee Springs, and even managed some new sites… including a lovely swim at Moonshine Gorge before tucking into a vegemite sandwich at Jackaroo’s Waterhole.

Did someone say something about cheese making?

It’s so easy to get caught up in the magic of the place and the scenery, I almost forgot to tell you about what started this adventure off in the first place – cheese making!

Cheese making’s been a bit of a hit with the locals in Kununurra in particular, as well as some tourists visiting from around Australia, some who have since been to more of our courses here in Perth, or sent friends along.

This year we ran two full day home cheese making courses which included cheeses such as camembert and fetta, together with an on stage session with local kids at the Moon Fair. We had quite a distraction this year in the adults classes – Manu was working in the kitchen where the students had to wash their hands…so there was no grumbling from students about having to wash their hands a lot this year!

I’m a big believer in making home cheese making as practical as possible, and this is even more important in more remote areas where for example, there may not be as much access to special milks. We teach techniques and processes to enable people to make an array of great cheeses from home – with milk and cream that they can get from their local Coles or IGA – even in Kununurra! 

We got them started and now then there’s no stopping some of them – I love getting calls and emails about their cheese making adventures, and how they’re ‘localising’ what we taught them further. I think ‘creative, ambitious, and quietly competitive’ sums up the Kununurra students and the classes up there have been some of the most gruelling (in terms of the behind the scenes work) but the most rewarding. It has ignited a new passion for some and people enjoy making their cheeses and sharing them with their friends. 

Certainly the cheese category of the Kununurra Agricultural Show has massively increased in entries since our classes – a number of the students entered home made cheeses this year, including star student Sharon who this year set herself the challenge to see how many different cheeses she could enter --- an impressive 14 cheeses this year (pictured below)! Sharon took out first place for her Baked Ricotta – it's amazing. The flavour creations the locals come up with (often with local produce, from the sweet juicy tomatoes, to chia seeds, to boab tubers) are really delicious.

We came, we introduced the people of Kununurra to the wonderful world of home cheese making, and we remain touched by the magic and beauty of the people and the place.

Visiting Kununurra

Flights are increasingly reasonable to Kununurra and it’s such an amazing place.

The 2015 Argyle Diamonds Ord Valley Muster will be held 15-24 May, 2015. From rodeos, dinners, and everything in between, the culmination of the event is a massive concert on the banks of the Ord River…the iconic Kimberley Moon Experience, which will be staged on Saturday, 23 May. Believe it or not, we didn’t manage to stay for the big concert either of the two trips yet…leaving this, visiting Lake Argyle and going horseriding on one of the stations on my bucket list.

Final tip - Don’t leave planning to the last minute, especially for accomodation and event tickets. Some of the people we fell most in love with in Kununurra were the Kununurra Visitors Centre staff. They’re incredible and can help with the best times of year to visit Kununurra, accomodation and activity bookings. Call them or email them: info@visitkununurra.com

Sunnydale Dairy - run by the lovely Ron Rutherford, this is Guernsey milk and is sold in 1L glass bottles, often seen in IGA stores and Farmer Markets. Geurnsey milk is extra creamy and has high levels of A2 proteins (widely linked to digestive wellbeing/often better tolerated by people with milk intolerances or sensitivities). Price will range between $4-$5.50 per litre depending on where you buy it.

Cheese maker tip: If you go direct to the Factory Outlet (Unit 10, 20 Milford St, East Vic Park), you'll likely meet Ron and you'll pay only $4 per litre. Even better - contact Ron to order 2L plastic bottles for $6 ($3 per litre). This must be pre-ordered the day before for collection (usually weekdays/times subject to change).

Margaret River Organic Creameries - for a long time, this was the most readily available brand in Perth, and it is stocked by many Coles Supermarket stores. Lovely milk that we use regularly and certified organic, it's sold in 2L plastic bottles and price will range between $4.50 and $5.50 for 2L. To find a stockist near you, phone distributor, Born Organic on 08 9456 0988.

On the best value/most accessible front we now have:

Farmer's Own brand (exclusive to Woolworths WA) -  being sold in 2L and 3L plastic bottles for about $1.50/L...this represented a massive price drop in cream on top milk when it hit shelves about 2 years ago.  The milk is sourced by Woolworths from two Margaret River farming families and processed by Brownes. 

Cheese maker tip - The cream on top/unhomogenised label is not very easy to distinguish from the homogenised version - so carefully read the label. 

Paul's Farmhouse Gold brand - a brand increasingly popping up in various supermarkets, this is another brand that ticks the price and accessibility box for home cheesemakers, at about $2/L. What I don't like about it is the bottle size (1.5L) which doesn't match well for our recipes and whilst it's a good milk, we prefer to buy WA brands. 

There are also a couple of small dairies and cheese producers that sell pasturised, unhomogenised milk at Farmers Markets and Gourmet Supermarkets. Over the Moon Organics (Albany based) is one example that we absolutely love, and The Grumpy Farmer is a new one we haven't yet had a chance to try.

Don’t forget:

• When using unhomogenised/cream on top milk always buy the full cream milk version.
• For all milk, the fresher the better (look for long use by dates)
• You don’t need to add cream or calcium chloride when using really fresh, unhomogenised milk for your cheese making.
• Always give the bottle a really good shake before opening. 

Note:

No guarantee of availability...guide only

This information relates to Perth, Western Australia

For those of you in Kununurra, we can't wait to be up there again. Karina and I loved our time up there last year - what an amazing place with amazing people. 

Schedule - Kununurra Cheese Making courses

Classic Delights course
Monday 19 May (9.30am to 3.30pm)
$210 per person.

This course will teach you how to make the classics many of us use every day; fetta, ricotta, yoghurt and yoghurt cheese (labneh) and sour cream. You’ll enjoy making these cheeses for yourself and delight in the easy and beautiful gifts you can create with fetta and yoghurt cheese.

Inclusions:
Includes cheese inspired lunch with glass of wine, morning and afternoon tea, and tastings throughout the day. You will also take home a block of fetta and a Guide to Home Cheese Making.Fetta making is hands on, with the other cheeses taught demonstration style.

Gourmet Delights course
Tuesday 20 May (10.00am to 4.00pm)
$229 per person.

This course will teach you how to make the gourmet delights; camembert (white and blue camembert), cream cheese, quark and mascarpone. There’s nothing like bringing a home made camembert to a dinner party...just be warned that many more invitations will follow.

Inclusions:
Includes cheese inspired lunch with glass of wine, morning and afternoon tea, and tastings throughout the day. You will also take home a camembert and a Guide to Home Cheese Making.Camembert making is hands on, with the other cheeses taught demonstration style.

Note: All cheeses can be made with store bought milk.

For Kununurra event bookings:

This year all sales for the cheese making courses in Kununurra will be going through the Kununurra Visitor Centre. 

A big thank you to Nadia and Kris and the team at the Visitor Centre for taking this on.

Contact the Kununurra Visitor Centre
Phone: 1800 586 868
Email: info@visitkununurra.com
In person: 75 Coolibah Drive Kununurra

From milk to this Mystery Box Challenge creation... and all in a day at a Haloumi Making Course with  "The Cheese Maker".  What a fantastic day and a memorable experience! How much do you love your Haloumi?

In the world of cheeses, there's nothing holier than haloumi when you're wanting something salty, firm and substantial with a Middle Eastern salad, a Greek Mezze platter or simply fried or grilled with a drizzle of basil oil and fresh ripe juicy red  tomatoes under a Tucsan sun. Or a West Australian sun.

This delectable... exquisite... semi-hard, unripened brined 'squeeky' cheese made from a mixture of cow's, sheep and (or) goat's milk has a heavenly high melting point, allowing you to grill it, fry it, or add it to any dish that requires heat  (like 'to-die-for-Zucchini Fritters which I learnt how to make from the famous 'Karina' from The Cheese Maker! The end result is that the haloumi keeps it's form and shape, whilst still being enjoyed warm or hot, hot hot.

And how cool is it, when you can make your own? About 4 litres of 2% fat milk (sold as 'Hi-Lo' in Western Australia) and some cream will render 3 thick square slabs of haloumi, about the size of the bottom of your milk container. Now that's about $21 worth of haloumi, for $9! And as cheese lovers united will attest...it's fresh and contains the ego required to exclaim..." I made this myself!"

Tanya from The Cheese Maker runs an exceptional and informative class on making your own haloumi and she invited me to come along and see what goes on. After a full day learning about how to make camembert, cream cheese and mascarpone... I was counting down the days! Check out what happens when a group of like minded cheese lovers get together in one location and learn how to make our own Haloumi. Holy Haloumi, I'll never buy it again!

Here Liz and Alison are getting into the groove. We're all probably laughing a little more than cheesing. But we're gettin there!

Malcolm and his glorious wife Helen from Victoria joined " Group Haloumi " in a team of 5. They were a force to be reckoned with and when I wasn't laughing with Liz and Alison, I was laughing with the state of Victoria.

Once the ingredients are combined in a harmonious Cypriotic marriage of creamy goodness, we're going to bring it to the right temperature.

The stunning Karina shows us how to cut in just the right way. Too much movement, or not enough make or break your haloumi, so we watched carrrrrefully...

My partner in crime for the duration of the class. Liz realizsed she had been dormant in her calling and was now awakening to the joy of cheese making. Where had we been all our lives...?!?

Is this not simply ingenious?! A device designed especially by Tanya and Pam, to weigh down the haloumi so it moulds into a firm, square piece of Cypriotic  goodness. Try this, but don't drink this one at home!

Ready to re-cook the haloumi. This is going to give it it's 'squeeky' texture. Like more squeek? Heat it for longer. Absolutely Gorgeous!

Ready to turn the Haloumi over to drain and salt.

Look at these glorious and proud squares. All salted and ready to cook a la fresh!

Alison and Liz toasting to a job well done. We were perfect little Haloumians and what better excuse than to enjoy a champagne and canapes brought to you by The Cheese Maker. Now...You're *gotta* love that!

So we Mystery Box Challenge. What's in your cheese box...? In ours that day, we all had ...Basil, coriander, olive oil, red chili, and lime. What would you make to accompany your haloumi? Creative minds united, and look at what we plated up for the judges!

Pretty creative! Haloumi with Lime.

Karina the demonstrator had an advantage that no one complained about: ZUCCHINI. Why? We got to eat these, and to be totally honest with you, and without any exaggeration...They were the most deliciously moist and creamy fritters I've EVER had. Serve with the sour cream and herb dip... Oh my Haloumi. God Bless Karina I say.

Liz and Alison seriously promoting the lime industry!

Brought to you by... 'Team Victoria!'

This of course, was our baby. Liz and I made Halloumi Triangles with Basil oil, caramelized garlic and chili, Fresh herbs salad with lime dressing. I mean really, Is that just not Absolutely Gorgeous?  Just saying.

Laughs...

...More laughs...

Seriously. Champagne, canapes  and fabulous haloumi... Let the good times roll.

Everything's 'thumbs up!' about Tanya. What an enthusiastic facilitator and so full of knowledge. 

The Cheese Maker

Want to know when the upcoming courses will be run? Click here!

Where is The Cheese Maker? Click here for the course venue and directions. Classes are held at The Cheese Barrel and that my fellow foodies, is a trip worth making on it's own. You will LOVE your cheese making experience. Try a class, and come back and leave a comment. What are your favorite cheeses in the whole wide world...?!?