About Kris Lloyd & The Monet Cheese

 

Kris focussed on highlighting the flavour and seasonality of the quality local cow and goat milk she had at her fingertips, sourced from nearby local dairies. True to the artisan meaning, Woodside Cheese Wrights produces every cheese by hand using traditional methods originating in Switzerland, Italy and France that Kris adapted to reflect Australian milk, conditions and cheesemaking practices.

 

It wasn’t long until, in 2002, Woodside Cheese Wrights was first awarded with the Grand Dairy Award for best goat cheese in Australia for the sexy geotrichum mould goat cheese: Edith. And the accolades would continue, with Half Cow-Half Goat Cheese Etzy Ketzy winning a Gold Medal at the World Cheese Awards in 2009, and two more Gold at the World Cheese Awards in 2011.

REINVENTING WOODSIDE KRIS LLOYD ARTISAN

Never one to rest on her laurels, Kris continued innovating and finding unique and distinctly Australian ways to make cheese.
 

In 2014, Kris was lucky enough to access the first ever Buffalo herd in South Australia, which paved the way for her new label "Kris Lloyd Artisan". 

Kris was determined to create a different range of Buffalo cheeses, cheese that were not expected of Buffalo Milk.

 

Kris Lloyd Artisan began with a range of Buffalo Curds, Buffalo Persian Feta, Buffalo Chevre’s and Soft and Semi Hard Buffalo milk cheeses and grown over the years to include Cow and Goat Milk cheeses with a point of difference.

 

“My cheesemaking is a bit unorthodox in many respects. Brie's and Camembert's tell a French story, and I wanted to make cheese that tells a story about my country. For example, no one in the world is putting green ants on cheese, except for me. It’s my story and a story about an Australian cheesemaker, Australian ingredients and Australian milk. This has all led me to be mindful about the cheeses I’m producing now.”

 

With creativity at her fingertips after being awarded the National Telstra Business Women’s Award for Innovation in 2010, Kris began experimenting with Native Australian flavours.

 

She wanted to celebrate the distinctive character of the land. Supported by Chef Jock Zonfrillo and Warndu, Woodside Cheese Wrights unveiled their native range in 2012, including our selection of fresh, tangy chèvre flavoured with Lemon Myrtle, Saltbush, or Native Pepperberry - or the beautiful Picasso - a semi hard Buffalo cheese encrusted in native herbs and flowers such as callistemon &

acacia. 

 

At the 2016 World Cheese Awards in San Sebastian, Spain, Woodside Cheese Wrights was honoured to receive a Super Gold Medal for Anthill – fresh goat chevre encrusted with native Australian Green Ants -coming in at number 11 out of 3021 cheeses. In the 2022 World Cheese Awards, Anthill reprised it’s Super Gold Status and was crowned Best Australian Cheese.

 

About The Monet Cheese
"Created to bring Monet’s garden alive, this seasonal cheese is delicately flavoured to showcase the balanced acid in the cheese, it is adorned with fresh edible flowers and delicately flavoured with herbs to create a centrepiece cheese that is both delicious and pretty as a painting.” Kris Lloyd, AM

A multi-Award Winning Goat Chèvre decorated with edible herbs and flowers, Monet is a beautiful and delicious cheese that deserves centre stage on every cheeseboard. 

South Australian goat milk us used to create a delicate curd that is set and then cut into small squares. Each portion is adorned with fresh, edible flowers for this seasonal presentation. The bright, citrusy notes of the goat cheese shine through whilst the flowers beautifully contrast the pearly white curd.

Recent Awards: 2022 DIAA Australia Competition.

https://www.woodsidecheesewrights.com/pages/about-us