Drop in to find the latest range of Milawa Goat cheeses!

Tomme

Named for the French alpine cheese Tomme de Chévre, which refers to the small 2kg barrel shape it is made in, our Tomme is often sought out for its uniqueness. A good hard table cheese, Tomme combines well with a fresh Chévre when cooking.

Whilst young Tomme has mild fresh tastes, and creamy yet dry texture. It develops on to a dry, cheddary, savoury cheese with a really rich dense interior. Excellent matched with a good dry red wine, and a sourdough loaf.

Milawa Goats Camembert

A rare treatment of goat milk, created to combine the buttery notes of Camembert with the rich, earthy flavours of aged goats cheese. This Camembert ranges from quite delicate mild flavours whilst young, to a decidedly goat kick when fully mature.

Ripe Goat Camembert and fresh French Sourdough is perfection.

And of course

Marinated Chévre

Milawa Chévre that has been marinated in garlic, chili, rosemary and olive oil. The herbs are added whole and impart a mild flavour to the cheese.

A perfect match with Mediterranean flavours for the your antipasto platter. Crumble over a green salad and then drizzle the flavoured oil in place of a dressing. Great for a goat cheese tart. Or grab a baguette and eat straight from the jar!

We now have in stock a limited supply of the coverted Palleta Iberico de Bellota from Carrasco of Guijuelo, Spain.

What is Jamon?

Jamon is the Spanish name for a cured leg of pork, similar to proscuttio.

What are the different grades of Jamon?

Jamon Serrano: Is basic cured pork leg from a normal pig, fed on commercial animal feed.

Jamon Iberico Cebo: Is made from the Iberico pig, raised free range but feeds legumes and grain.  It’s curing time is far less then for Jamon Iberico de Bellota.  Make sure you do not get this product passed off to you as real Bellota. If the ham is called just Jamon Iberico it will be Cebo grade. Carrasco produce no Cebo grade.

Jamon Iberico Recebo: Is made from the Iberico pig which is raised free range in the same country as the Bellota but some of it’s fattening is completed with grain and legumes.

Jamon Iberico de Bellota:  This is the premium ham.  It is made from the Iberico pig, which is raised free range and eats naturally occurring acorns (bellota).  It’s curing and handling are strictly controlled.

Palleta Iberico de Bellota: Pallet simply means shoulder, which comes from the same animal that produced the Jamon (leg).  It is much cheaper then the Jamon but it cured in the same way.

The process of making Jamon Iberico de Bellota begins with the birth of Iberico pigs only during a certain part of the year.  These are pigs that will reach maturity during the season of the Bellota, when the acorns have ripened and fallen.  This is so the pigs will fatten on the natural feed available to them on the Dehesa (the name of the open feilds where the pigs are raised).

Each pig is allocated over 1 acre of forrest in which to roam.  Incredibly the acorn trees need to be at least 100 years old to produce acorns, so there is a very finite amount of Iberico de Belotta that can be produced.

Once the pigs have been slaughtered the hind legs are used for Jamon and the front legs are used for Paleta.  The remaining meat is used for highly prised chorizo, lomo and cantimpalo.

As no animal bone is allowed to be imported into Australia, the shoulder bone must be removed from Palleta Iberico de Bellota. As this is less a less popular line in Spain because of the bone, it is a much more affordable option in Australia than the traditional Jamon Iberico de Bellota.

For something different on your next antipasto plate why not experience some Palleta Iberico de Bellota, I’m sure you will not be disappointed!

Terra Keramik creates quality tableware using clean, simple designs and rich, saturated glazes in eight exquisite colors.  Terra Keramik was established in 1984 by Felix Vogler, Founder and Creative Director, and is located in Winterthur, Switzerland.  It moved to its current location and opened its own retail sales space in 1994.  Each piece of tableware is handcrafted by Felix Vogler and his team of master artisans, and individually signed by the founder.

Terra Keramik creates approximately 8,000 pieces of tableware annually and sells to both wholesale and retail customers.  Within Switzerland, Terra Keramik’s handcrafted products are available through large retailers such as Globus (comparable to Neiman Marcus in the United States), specialty tableware and interior design stores, and its own store in Winterthur.

Terra Keramik is derived from terra cotta, which translated from Latin means “burnt earth”, and Keramik, which translated from German means ceramics.

We have secured a small supply of these beautiful artisan cups available for purchase from our Maleny store.

Hurry in before they disappear!

Arabica and Robusta simply refer to the species of coffee tree. Coffee Arabica is believed to be the first species of coffee to be cultivated, being grown in southwest Arabia for well over 1000 years. The Arabica trees are difficult to cultivate and each tree can produce anywhere from 0.5–5 kg of dried beans per year, depending on the trees individual character and the climate that season.

It takes 225 – 275 kg of coffee beans to create about a 45 kg bag of green coffee. Though commonly called a “berry”, the fruit is a drupe 10 –15m min diameter, maturing bright red to purple and typically containing two seeds (the coffee ‘bean’). Sometimes a third seed or one seed, a pea-berry is produced in the fruits at tips of the branches. These beans are the most sought-after because they come from a coffee cherry producing only one coffee bean (all other types of coffee cherry produce two beans). Pea-berries are round in shape, as opposed to the usual oval.  Arabica coffee beans taste sweet & tangy.

The Robusta trees are easier to grow and maintain, are more disease resistant and produce a higher yield. Typically grown at lower elevations Robusta beans contain more caffeine (30-40%) and are harsher and more astringent in flavour. This type of coffee is typically added to other beans to bulk up the coffee to achieve a lower price or to produce different tastes to the coffee you drink.

All coffee beans are graded. The AAA grading denotes the highest quality bean. The higher the grade of bean the more expensive the coffee is to produce and the more the consumer is guaranteed a better quality coffee. By blending different types of high quality beans from different regional areas various unique flavours can be achieved. All coffee beans used at Colin James Fine Foods are rated between A and AAA so you can be assured that the coffee you purchase at our store will be made from the highest and best quality beans available.

A winner in every sense of the word!

It is no wonder this company is a winner! From the careful choice of their olives and raw ingredients to the impeccable presentation of their oils to the superb high quality end product, this family owned company has built a name synonymous with the provision of fine foods. Checkout their website to see the numerous awards this company has won for olive oils since its inception in 2001.

WestAustralian, Mark Kailis, established the Kailis Organic Olive Groves with the vision of creating the first truly global organic premium extra virgin olive oil brand. Organic farming involving active soil care, erosion control and efficient water usage are all part of the Kailis Organic ethos allowing themto produce a product that is healthy and pure while protecting the environment for future generations.

The Kailis Extra Virgin Olive Oil (ECOO) comes in 3 different styles. The pure, organic extra virgin olive oil is superb for cooking, adding to salad dressings, used for dipping or drizzling while the Lime infused extra virgin olive oil (recognisable by its green label) is perfect for drizzling over green vegetables or fish or adding to your favourite stir fry.

The bright orange label signifies the blood orange infused extra virgin olive oil. This is delicious drizzled over chicken or any white-meat or over pumpkin and sweet potato. The lime and blood orange infused oils make a great marinade for fish or chicken and then can be used in the cooking process. Added to a salad dressing or used by themselves as a salad dressing they will add a refreshing and delightful flavour to your favourite salad.

Not only is this Australian product of the highest quality, it also comes in a bottle that nestles comfortably in the hand. The pouring spout allows you to drizzle oil without spillage or wastage. Beautifully presented, it makes the perfect gift for that special someone.

Down through the centuries grapes have been used to make many products and little is wasted when this fruit is picked.

Must is freshly pressed fruit juice that contains the skins, seeds and stems of the fruit. Usually made from grapes the name “Must” comes from the Latin vinum mustum meaning young wine. Grape Must is also used in making traditional balsamic vinegar. Commonly Used in Balkan and Middle Eastern cookery as a syrup or as the basis of confections it can be used as a sweetener in a variety of cuisines.

Verjuice is the acidic juice made by pressing unripe fruit. Primarily grapes are used but Verjuice can be made from crab apples, unripe plums or gooseberries. Sometimes lemon, sorrel juice, herbs or spices are added to change the flavour. Deriving its name from the French “vert” (green) and “jus” (juice), this product can be traced back to Medieval Times when it had important culinary, practical and medicinal uses. It probably originated when vignerons thinned out the grapes to strengthen the vines and produce full flavoured fruit. Not wanting to waste the unripe, pruned grapes they pressed the grapes and made verjuice.

The Spaniards, in the Middle Ages, made it from oranges which were more tart and bitter than the oranges we have today. Used as the acidic ingredient in salad dressings, Verjuice is substituted for vinegar or lemon. When wine is served with a salad, Verjuice provides a comparable sour taste the way vinegar and lemon juice sometimes can. Verjuice is delicious drizzled over oysters, grilled fish or barbequed baby octopus, as a marinade, substituted for balsamic vinegar when caramelizing onions or added to dishes to reduce the richness of sauces or meat dishes, especially pork.

Substituted for wine or brandy it is excellent for deglazing pans after cooking fish or meats and creates a tangy sauce from the reduced juices. Use to poach fresh fruit, soak dried fruit in it before use, reduce and use as a topping over Colin James ice cream or mix with soda or tonic for a zesty cordial.

Cheese Platters are best kept simple and uncluttered, but can be accompanied by a number of delicious products which will add to your enjoyment of the platter.

Maggie Beer pastes come in a variety of flavours such as the ever popular Quince paste to the Plum, Fig and Fennel, Spiced Pear and Cabernet Paste. They provide a concentrated flavour in just a thin slice and compliment the flavour of all cheeses.

Pastilla Nash log is made with prunes, walnuts, sugar, lemon and honey. Totally natural, it has a long shelf life if kept in the fridge and when sliced wafer thin it adds another dimension to the flavour of your cheese. Muscatels on the vine, gláced fruit, dried cranberries, fresh fruit and nuts not only enhance the flavours of your cheeses but they also add to the overall pleasant appearance of your cheese board. Bunnyconnellen olives sourced from Crows Nest are organically grown, hand picked and processed.

At Colin James we stock their Italian herb kalamatas, smoked kalamatas (smoked with the iron bark from their property), Chilli and garlic blonde kalamatas, Lemon and Cardamon blonde kalamatas. These olives are plump, full of flavour and look great as a colour contrast to your cheeses. If you want great tasting salami then why not try our Borgo salamis made in Brisbane to traditional Italian recipes or slice up a tasty beer stick freshly made at Caloundra.

The breads you choose are important as they need to accompany your cheeses rather than overpower them. Shepherd’s Bread which is yeast, egg and dairy free is made to a traditional recipe stemming back to the time when shepherds tended their flocks and they required a bread that kept for long periods. These breads come in long, flat sheets that can be broken up to varying sizes as needed. The ever popular Australian made and owned Lavosh crackerbreads are baked in the traditional methods and display unique home baked characteristics. For those who love cheese but are looking for a great gluten free crackerbread, try Melinda’s Peppercorn and Chives, Natural or Poppy Seed crackers.

If you like your cheese stinky and full of flavour then washed rind cheeses is the category for you. Invented by the Trappist monks to enhance their rather meagre diet on fast days, they can range in flavour from mild to robust. This family of cheeses is varied and interesting and the perfect addition to your cheese platter.

During processing, the curd, which may or may not be cut depending on how soft the final cheese should be, is scooped into moulds and left to drain. The high moisture of the curd and the humidity of the maturing rooms attracts a bitter-tasting, grey, hairy mould called “cat fur”. To discourage this, the newly formed cheese is rubbed with or dunked in baths of salty water, wine or a similar alcoholic liquid. This produces a rather robust cheese and encourages the development of an orange sticky bacteria called brevi linnus which helps to break down the curd from the outside, gradually becoming an integral part of the interior, rather than just a skin.

The interior may resemble Brie as in Reblechon, Pont le Veque, Taleggio, Totalpina, Epoisses or be more supple and elastic as in Port Salut, Saint Paulin, Tilsit, Comte, Le Caviste (formerly known as Morbier) or be firmer as in Raclette or Gruyere. While the taste may range from mild and creamy, rather spicy to outrageously overpowering, the aroma often resembles old socks.

At one stage in French history washed rind cheeses were actually banned from French Public transport because of their rather strong, pungent meaty or yeasty smell. Washed rind cheeses are versatile cheeses. They make an interesting addition to a cheese platter, can be melted through your favourite pasta or steak sauce, added to an au gratin or melted over vegetables. They team well with dry white wines or robust reds. If you really want to experience a unique way to eat washed rind cheese buy a raclette machine or a fondue set and invite your friends around for a great evening.

If you are a coffee Connoisseur then you probably like to experiment and enjoy the subtleties of a range of different blends and single origins each with their own endearing characteristics.

What’s the difference between a blend and single origin?

Single origin relates to the specific and singular characteristics of a bean. It includes the country of origin, the area it is grown in, the altitude of the coffee bushes and the coffee’s family history. Single origin coffees are unique, even to the point where beans from the same bush may vary from harvest to harvest. It is the job of the alchemist to hone his/her skills to find the point in the roast at which each single origin is at its peak flavour.

A blend is a combination of beans from various countries, altitudes and farms which is selected by the alchemist and roasted to give the  optimum characteristics from that blend.

At Colin James we are passionate about the coffee we supply. Andrew spends many hours training our baristas and researching new blends and single origin coffees so that he can provide our customers with an opportunity to expand their taste sensations. When you visit us, peruse the signs at our barista station to see the house blend and single origin on offer for the day. Our single origin blends are roasted by an award winning local roaster. When ordering your coffee, just let our staff-member know which blend you would like your coffee made on.

Our in house blends and single origin beans are available for purchase for home use. We now have a state of the art grinder which will grind your coffee perfectly every time for filters, plungers, percolators or home espresso machines. Just tell us the beans you require, the quantity and theblend andwewill do the rest. Purchasebeans in 250g, 500 g or 1 kg packs. Our friendly and dedicated baristas will assist you with information on aging your coffee and storing it.

Not only is it a treat for your taste buds, but it’s also a wonderfully healthy food! Often referred to as “the cow of the poor”, goats were frequently the only source of milk on small Mediterranean and north African family farms and as cheese was the way to preserve the excess spring and summer milk many goat cheeses have their origin in these areas.

What then are the health benefits to encourage you to eat goat cheese? Compared to cow milk products, goat cheese is lower in fat, calories and cholesterol. It also provides more calcium and fewer carbohydrates than comparable cow milk cheeses. Even though goat cheese has fewer calories, it has a full, rich and creamy flavour. The majority of people who are allergic to cow milk, or who are lactose intolerant will be able to digest goat milk. Forty seven percent of the worldwide human population is allergic to cow milk in one way or another, while only 3% have any allergic reaction to goat milk. So, most people with cow milk allergies or lactose intolerance can usually tolerate goat milk. In addition, most goat cheeses are made with a culture that converts the lactose to lactic acid, which is much more easily digested.

The fat particles in goat milk are approximately 1/3 the size of the fat particles in cow’s milk and are very close in size to those in mother’s milk. They are smaller with short-chain fatty acids and produce a softer curd. Their small size makes them easier to break down and digest than the larger, long-chain fatty acids of cow’s cheese. Goat milk products are said to be “naturally homogenised” and therefore easier to digest for lactose intolerants. Low in potassium, it is classified as a “kidney friendly” food and suitable for those with CKD (Chronic Kidney Disease) Goat cheese ranges from soft, fresh chevre and fetta to yummy bries, (some even rolled in ash), blues to the harder style and even a gouda style. Combined with sheep’s milk it makes the perfect haloumi. Our range of Australian and imported goat cheese varies depending on availability.