news & reviews
Award Winning Cheeses 2011

Royal Brisbane Show 2011

OTR Heritage Blue - Gold & Grand Champion
OTR Brie - Silver
OTR Fire Engine Red - Silver

Brisbane Cheese Awards 2011

OTR Heritage Blue - Gold & Grand Champion
OTR Sapphire Blue - Gold

Grand Dairy Awards 2010 (announced Feb 2011)

OTR Fire Engine Red - Grand Champion

Click here to learn more about these cheeses and our full OTR Cheese Range...

Take the Old Telegraph Road

Jindi Cheese wins again with a cheese from its Old Telegraph Road range.

April last year saw the launch of a new range of cheeses from Gippsland cheese maker Jindi Cheese. The Old Telegraph Road range of cheeses is a step back in time to some very traditional cheese styles.

For me this is the most exciting range of cheeses to enter the local market in a long time. Head cheese maker Franck Beaurain spent his first year at Jindi developing this farmhouse style range of cheese and the work he has put in is evident in the superb quality of these cheeses.

Over the course of 2010 I judged these cheese at several competitions and saw them develop their full potential with the washed rind “Fire Engine Red” taking out the ultimate accolade of Champion Cheese at this years Australian Grand Dairy Awards announced on Wednesday the 9th February.

In Sydney last year I put the Old Telegraph Road brie up against the best of French imports and it just blew the imports away.

Both the retailer and cheese importer I judged these cheeses with were gobsmacked at the quality of the local product. Remember, these cheeses need to be fully ripe to appreciate their complex flavours.

Head to your local deli or cheese shop to find out just how good these cheeses are.

- Russell Smith

launch party

On Monday the 19th of April we successfully launched our new range of 'Old Telegraph Road' cheeses. Guests included food critics, media, chefs and leaders within the food service industry. Under a very rustic setting along the dam on the Jindi property with rolling hills as a backdrop, guests sampled the new cheeses at their different stages, before being entertained by a panel of cheese experts.

What they are saying...

Jindi needs to be commended for showing leadership in the Australian artisan cheese making community. Companies like Jindi have the resources to facilitate much better education about the quality of Australian artisan cheese and that will benefit the whole industry.

- Jane Adams, chairperson of the Farmers' Markets Association and Australian contributor to Cuisine magazine

I am very impressed with the new range of cheeses. I think they show nice complexity. Obviously Franck's skills have come into play in the way they are matured ripened and ready to serve.

- Pete Dillon, Cravings JOY FM

As a total range - very high quality. I think the Brie is one of the highlights. The ripe one shows lovely flavours and lovely sweetness. We need a viable Australian alternative. We haven't had one and this is one.

- Christopher Hayes, Eat Drink

I have never seen a 500 litre vat in a commercial cheesemaker before and that really impressed me today. To allow an artisan product to be made under the umbrella of a commercial cheesemaker is the way to go.

- Simon Marnie, ABC 702 Sydney, Weekends with Simon Marnie, Royal Agricultural Society Judge

What Franck is doing here is fantastic - to have that kind of vision. The quality and the taste has to be there and that is what Franck has shown us today.

- Scott Pickett, Head Chef, The Point, Albert Park