First Class Fermentation

Andre Kogut of Blue Bay Cheese has been fermenting foods since he was boy. Growing up in the foothills of the Carpathian Mountains in the Ukraine he fermented fresh milk into kefir at his grandmother’s side. Now he finds the kefir he has made in his Mornington cheesery.
“Kefir is simply fermented milk,” says Kogut. “It is also an amazing source of pro-biotics – beneficial bugs that are great for your gut health,” he says. “It has been a way of preserving milk for millennia but in the past few years the world has caught up with the benefits of kefir. “My grandmother drank kefir everyday,” he says. “She worked hard everyday until she died at 89.”
These days Kogut sources his milk from small family-owned cow and goat dairy farms. The cows’ milk for the kefir comes from an independent organic dairy in Gippsland where the cows graze only on grass and is considered one of the most humane farms in the nation. From this milk he also makes a range of excellent cheeses such as quark, feta, gruyere and haloumi.
“It has been keeping my family healthy and happy for scores of generations. And now we’re continuing the tradition in Australia.” More at


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