We will use the funds to expand our cellar door, build a cafe and work shop space for our classes.

Look’s like 2010 will be another big year!

It can only mean one thing….

Our bread will be back at the Salamanca Market tomorrow morning. (Look out for the Fig, Fennel Seed and Leatherwood sourdough…delicious!!)

We will be back at Salamanca Market this Saturday.

See you there.

Je vais survivre et prospérer. Je vous remercie pour votre soutien, Colette.

Customers, chefs, suppliers, fellow cheesemakers, other artisan producers around the country, food writers, local and federal politicians have all sent through some very heartfelt messages. It has been quite overwhelming.

At this stage the way forward looks to be very difficult. I am not sure if I have the energy or the resources it will require. However, one thing I do know is that I do have the support and in the end that may be all I really need.

Although there have been a couple of people who have used this situation as an opportunity to kick us while we are down, for every negative comment there have been dozens of positives. The phone has not stopped with calls and text messages. Twitter and Rita’s blog the same. The responses to the Mercury article which started all this can be seen here: http://www.themercury.com.au/article/2009/08/27/93591_food-wine.html

Here is a handful of the messages which have been emailed through to us – I trust that the senders will not mind them being published.

On Monday, August 17 our quality control system identified a Listeria contamination in two separate batches of our soft cheeses.

As a result of this we immediately notified the appropriate authorities (the Tasmanian Dairy Industry Authority (TDIA) and the Department of Health and Human Services (DHHS)) as well as voluntarily withdrawing all our soft cheeses from the market.

Bruny Island Cheese Co. is currently conducting a Tasmanian recall of all soft cheese with a best before date between September 1, 2009 to October 13, 2009. In addition to this, in order to ensure the risk to public safety is removed, we are voluntarily withdrawing all of our products nationally.

Our customers and our industry peers recognise our passion for excellence and quality – and would expect nothing less than our responsible and professional concern for any potential risk posed to consumers.

Bruny Island Cheese Co. has built its reputation on producing high value, niche products that are recognised nationally as a contributor to the quality Tasmanian brand. We have been overwhelmed by the messages of support from customers, chefs, distributors, the media and other cheese makers who understand the importance of artisan producers such as us. We are determined to quickly emerge from this very difficult situation stronger than ever.

This can only be achieved through determination, innovation and courage. Bruny Island Cheese Co. has been at the forefront of the artisan cheese industry in this country for some years and our commitment to continuing to produce the highest quality artisan cheese remains.

We will continue to work with the TDIA and DHHS to ensure these high levels of quality that we demand are preserved.

Just found out we made the cut for the Vogue Entertaining + Travel Producer of the Year Award!

And once again Tasmanian produce punched above its weight: 9 finalists on the list were from Tas. Stay tuned…winners will be announced in mid-May.

Watch the video: BICC at the Taste Festival 2009

I spent a week visiting a bunch of affineurs and producers before the event, courtesy of our teams sponsor, Say Cheese in Adelaide. There is so much to tell you about this recent trip but right now all  have time to do is tease you with a few images. More later, I promise….

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