Lyla Lindsey
Australia has a thriving cheese industry, with a mix of national brands and small-scale dairy farms producing a variety of cheeses. The country's first commercial cheese factory was established in Tasmania in the 1820s, and since then, Australia has developed a diverse range of cheeses influenced by global cheesemaking traditions. From popular supermarket brands to boutique cheesemakers selling in local markets, there is a wide range of options for cheese lovers in Australia.
| Characteristics | Values |
|---|---|
| Cheese Type | Cheddar, Goat, Blue, Raw Sheep, Marinated Goat, Cloth-bound Cheddar, Cloth Wrapped Cheddar, Raw Cow, Semi-Hard Raw Cow, Hard Cheese, Farmhouse Cheese |
| Cheese Names | Pyengana, Saint, Devils Foot, La Luna, Roaring Forties, Holy Goat Pandora, Bent Back Chèvre, Monforte Reserve, Billy, Broch, Yarrawa |
| Producers | Pyengana Dairy Company, Bruny Island Cheese and Beer Company, Fromart, Holy Goat, King Island Dairy, Jannei, Section 28 Artisan Cheese, Tongola, Ballycroft, Pecora Dairy |
| Regions | Tasmania, Queensland, Adelaide, Barossa Valley, Victoria, New South Wales, Yarra Valley |
| Pairing | Sauvignon Blanc, Dry Cider, Sparkling Wine |
| Awards | Jannei has won more than 30 gold awards and numerous silver awards in specialist cheese shows across Australia |
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What You'll Learn
- Popular Australian cheeses include Holy Goat 'La Luna', a soft-ripened goat's milk cheese, and Roaring Forties, a blue cow's milk cheese
- Australia's first commercial cheese factory was established in Tasmania in the 1820s, with regional variations in production across Queensland, Adelaide, Barossa Valley, Victoria, and New South Wales
- Boutique cheesemakers sell their products in local markets across the country, and some farms offer cheese-tasting experiences
- Some popular Australian cheeses are made from goat's milk, such as the Bent Back Chèvre by Jannei, which has won numerous awards
- Influences on Australian cheese include French techniques, as seen in the semi-hard Monforte Reserve by Section 28 Artisan Cheese, and Basque flavours, as seen in Pecora Dairy's Yarrawa, Australia's first raw sheep's milk cheese
Popular Australian cheeses include Holy Goat 'La Luna', a soft-ripened goat's milk cheese, and Roaring Forties, a blue cow's milk cheese
Australia has a rich history of cheese production, with its first commercial cheese factory established in Tasmania in the 1820s. The country's cheese varieties are influenced by global cheesemaking techniques and the unique terroir of its regions, including Queensland, Adelaide, Barossa Valley, Victoria, Tasmania, and New South Wales.
Among the popular Australian cheeses are Holy Goat La Luna and Roaring Forties, each offering distinct flavours and characteristics.
Holy Goat La Luna is a soft-ripened goat's milk cheese produced by Holy Goat Cheese in Sutton Grange, Central Victoria. The cheese was inspired by the matured goat's milk cheeses of Provence, France, particularly focusing on the Geotrichum candidum mould, which gives it a wrinkly rind. The cheese is crafted from gently pasteurised milk that is slowly fermented to form a soft curd, which is then shaped into a large ring and left to mature for at least three weeks. During this maturation process, the Geotrichum candidum mould forms, contributing to its unique texture and flavour. La Luna combines lemony citrus notes with flavours of hay and sweetness from lactic acid fermentation. Its texture is described as delicate and fudge-like, with a velvety rind.
Roaring Forties, on the other hand, is a blue cow's milk cheese produced by King Island Dairy in Tasmania. The cheese is named after the strong winds blowing at 40 degrees latitude, known as the Roaring Forties. These winds carry salt spray and minerals, influencing the flavour of the cheese. The cows at King Island Dairy graze on healthy grasses glazed with this ocean spray, resulting in milk that is both rich and slightly salty, ideal for blue cheese production. Roaring Forties has a smooth and creamy texture, with a flavour profile that is sweet, grassy, and nutty.
Both Holy Goat La Luna and Roaring Forties showcase the diversity and craftsmanship of Australian cheesemakers, contributing to the country's reputation for producing high-quality, distinctive cheeses.
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Australia's first commercial cheese factory was established in Tasmania in the 1820s, with regional variations in production across Queensland, Adelaide, Barossa Valley, Victoria, and New South Wales
Australia's first commercial cheese factory was established in Tasmania in the 1820s by the Van Diemen’s Land Company. Tasmania's dairy industry boomed, and the island became renowned for its cheese production, particularly in the north of the island. The rich dairy and cheesemaking heritage of Tasmania has continued to thrive, with the region producing a variety of cheeses, including cheddar, brie, camembert, blue vein, and havarti. The state is also known for its innovative aged cheddars, such as the native Tasmanian pepperberry-infused version and the Tasmanian single malt whisky-infused cheddar.
Over time, cheese production expanded to other regions of Australia, including Queensland, Adelaide, Barossa Valley, Victoria, and New South Wales. Each region has developed its own unique styles and varieties of cheese, influenced by local traditions and ingredients. For example, Holy Goat La Luna, produced in Sutton Grange Organic Farm in Victoria, is a soft-ripened goat's milk cheese with a wrinkly rind created by a unique mould commonly found in some of the best French cheeses. Another example is the Fromart 'Devils Foot' hard cheese, handmade in Queensland with the milk of a single herd of Jersey cows.
The Barossa Valley is also home to small-scale cheesemakers like Ballycroft, which produces the Broch, a hard, natural-rinded cheese with nutty, Gruyere-style flavours. In New South Wales, the Section 28 Artisan Cheese company takes a serious approach to cheesemaking, with their Monforte Reserve, a semi-hard raw cow's milk cheese inspired by French Comté.
Queensland is also known for its Tongola 'Billy' farmhouse cheese, made with the milk of 30 organically reared Toggenburg goats. Meanwhile, Adelaide has become a hub for goat's cheese production, with the Meredith Dairy Marinated Goats Cheese finding success both domestically and internationally. This fresh, silky cheese features soft citrus flavours and a mild saltiness, making it a perfect addition to salads or served with fresh bread.
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Boutique cheesemakers sell their products in local markets across the country, and some farms offer cheese-tasting experiences
Boutique cheesemakers in Australia sell their products in local markets, and some farms offer cheese-tasting experiences. The country's first commercial cheese factory was established in Tasmania in the 1820s, and since then, Australia has become home to some of the world's finest cheesemakers.
One of the must-do experiences when visiting Tasmania is cheese tasting at the factory, which is open six days a week. The island's reliable rainfall creates the perfect environment for dairy cows to graze on green grass all year round. While Heidi Farm in northern Tasmania does not offer public tastings, its award-winning cheeses can be found at specialty cheese sellers across the country and at the Victoria Markets. Bruny Island Cheese Company is another small-scale, handcrafted cheese operation in Tasmania that is worth a visit.
For those who want to learn how to make cheese, the Red Cow Dairy in Tasmania offers an immersive experience where visitors can learn to make their own feta, mozzarella, camembert, and brie. The Jersey Girls Café in Queensland's highlands also offers an indulgent lunch and cold packs for picnics while exploring the area's wineries.
In Victoria, Milk the Cow's St Kilda and Carlton Licenced Fromageries offer a unique late-night artisan cheese experience, with a selection of over 180 cheese varieties from around the world, boutique wines, and a menu of carefully paired breads and homemade delicacies. For those looking for a more educational experience, Section 28 Artisan Cheese in Victoria ages its Monforte Reserve for at least two years before selling it, ensuring that each batch meets the head cheesemaker's standards.
Australia's local markets also showcase the country's diverse range of boutique cheeses. Pecora Dairy's Yarrawa, Australia's first raw sheep's milk cheese, can be found at these markets, offering a unique taste of buttery notes, nuts, and caramel. The Holy Goat La Luna, a soft-ripened goat's milk cheese with a wrinkly rind, is another popular choice, with three versions: the Baby, the Barrel, and the Ring.
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Some popular Australian cheeses are made from goat's milk, such as the Bent Back Chèvre by Jannei, which has won numerous awards
Australia has a diverse range of cheeses, with production influenced by global cheesemaking traditions and the unique terroir of the land. One popular variety of Australian cheese is goat's milk cheese, which has gained recognition both locally and abroad.
The Holy Goat La Luna, produced by Sutton Grange Organic Farm, is a celebrated example of Australian goat's milk cheese. This soft-ripened cheese, inspired by French cheesemaking techniques, boasts a distinctive wrinkly rind and combines citrus notes with flavours of hay and sweetness from lactic acid fermentation. Another renowned goat's milk cheese is the Meredith Dairy Marinated Goat's Cheese, known for its silky texture, subtle flavours, and focus on sustainability.
However, one of the most acclaimed goat's milk cheeses in Australia is the Bent Back Chèvre by Jannei. Jannei Goat Dairy, owned and operated by the husband-and-wife duo of Neil and Janette Watson, is an award-winning dairy with an artisan cheese processing plant on-site. Their Bent Back Chèvre, a fresh aged white mould cheese, has garnered 17 gold awards, including the prestigious 2004 Champion of the Sydney Australian Specialty Cheese Association Awards. This cheese can be aged until gooey or enjoyed fresh off the shelf, developing a robust flavour as it matures. The mould that forms on the cheese as it ages contributes to its unique flavour and ancient, mountain-like appearance.
Jannei's commitment to sustainable farming practices and the care of their stock, along with their passion for cheesemaking, has resulted in a range of exceptional cheeses. In addition to the Bent Back Chèvre, Jannei also produces award-winning cheeses like the Buche Noir, a vegetable-ashed, fresh-pressed cheese, and Chevrotin, a matured goat's milk cheese. With their dedication to quality and unique flavours, Jannei has established itself as a premier producer of Australian goat's milk cheese.
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Influences on Australian cheese include French techniques, as seen in the semi-hard Monforte Reserve by Section 28 Artisan Cheese, and Basque flavours, as seen in Pecora Dairy's Yarrawa, Australia's first raw sheep's milk cheese
Australia has a rich history of cheese production, with its first commercial cheese factory established in Tasmania in the 1820s. Since then, the country has developed a diverse range of cheeses, influenced by various cultural and regional factors.
One notable example of French influence in Australian cheese is the Monforte Reserve by Section 28 Artisan Cheese. This semi-hard raw cow's milk cheese is crafted in small batches using milk from the Adelaide Hills. The cheesemakers carefully select the most exceptional batches of their flagship Monforte cheese to be aged for over two years, resulting in the Monforte Reserve. This ageing process imparts complex flavours, with initial sweetness yielding to savoury notes, creating a unique taste profile that rivals French Comté.
On the other hand, Pecora Dairy's Yarrawa showcases the influence of Basque flavours in Australian cheese. Yarrawa is Australia's first raw sheep's milk cheese, produced in the Southern Highlands, 100 miles south of Sydney. The local terroir imparts buttery, nutty, and caramelly notes to the cheese, reflecting the unique characteristics of the region. The name "Yarrawa" itself is derived from the indigenous word for Robertson's cool climate rainforest, further emphasising its connection to the local landscape.
The diversity of Australian cheese extends beyond these examples, with regions like Queensland, Barossa Valley, Victoria, and New South Wales also contributing their unique offerings. The Holy Goat La Luna, for instance, is a soft-ripened goat's milk cheese with a distinctive wrinkly rind, inspired by French cheeses yet offering a fresh interpretation. These cheeses showcase the innovation and dedication of Australian cheesemakers, who continue to push the boundaries of their craft.
Overall, the influences on Australian cheese are diverse, with French techniques and Basque flavours playing a significant role in shaping the country's cheese landscape. The combination of traditional methods, local ingredients, and innovative spirit has led to the creation of unique and delectable cheeses that are gaining recognition both domestically and abroad.
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Frequently asked questions
Some popular Australian cheeses include:
- Holy Goat La Luna: A soft-ripened goat's milk cheese with a velvety rind and lemony citrus notes.
- Roaring Forties: A blue cow's milk cheese produced in Tasmania, with a salty and mineral-rich flavour.
- Pyengana: A traditional stirred-curd cheddar-style cheese that has been produced for about 100 years.
Australia has a variety of unique boutique cheeses made by small cheesemakers and dairy farms, including:
- Jannei's Bent Back Chèvre: A fresh aged white mould goat's cheese.
- Holy Goat Pandora: A unique Australian farmhouse cheese with a gooey centre.
- Tongola 'Billy': A farmhouse goat's cheese made by Swiss expats Hans and Esther.
Some Australian cheeses that have gained success internationally include:
- Meredith Dairy Marinated Goat's Cheese: A silky fresh cheese with soft citrus and mild salty flavours, produced with a focus on sustainability.
- Holy Goat La Luna: This cheese has developed a cult following and is considered by some to be Australia's most consistently great cheese.
- Bruny Island Cheeses: These artisan cheeses from Tasmania are highly regarded as some of the finest in Australia, with their range reflecting the seasonal nature of the Huon Valley dairy farm.
