Lyla Lindsey
Australia has a thriving cheese industry, with cheese production continuing to grow and gain global attention. The country produces over 160 types of cheese, with cheddar being the most popular. Australia's first commercial cheese factory was established in Tasmania in the 1820s, and since then, cheese production has spread across various regions, including Queensland, Adelaide, Barossa Valley, Victoria, New South Wales, and more. The country's diverse terroir and dedication of local cheesemakers have led to the creation of award-winning cheeses that rival their European counterparts in complexity and flavour.
| Characteristics | Values |
|---|---|
| Number of cheese types produced | Over 160 |
| Most popular cheese | Cheddar |
| Region with the most cows | Western Australia's south-western corner |
| Region with the most dairy farms | Western Australia's south-western corner |
| Region with the most artisan cheesemakers | Adelaide Hills |
| Region with the most cheese factories | Not found |
| First commercial cheese factory | Van Diemen's Land Company, Tasmania |
| Year of the first commercial cheese factory | 1820s |
| Region with the most cheese production | Not found |
| Annual cheese production | 344,000 tonnes |
| Annual cheese export | 158,000 tonnes |
| Milk used for cheesemaking | Predominantly cow's milk, with some goat, sheep, and buffalo milk |
| Standardisation of milk | Used by most cheesemakers |
| Pasteurisation of milk | Used by most cheesemakers |
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What You'll Learn
Australia's first commercial cheese factory
Since the establishment of the first factory, Australia's cheese production has been influenced by cheesemaking techniques from across the world, with dedicated craftspeople honing their skills. The terroir of the land also varies across the country, resulting in distinct differences between products.
Today, cheese production in Australia continues to grow and gain global attention, with a significant export business and award-winning cheeses. The country produces over 160 different types of cheese, with cheddar being the most popular.
Cheesemaking in Australia is a complex process that involves a combination of techniques, including standardisation and pasteurisation. The high-quality and efficient production of Australian milk, predominantly from cows, makes it ideal for cheesemaking. Some cheese is also made from the milk of goats, sheep, and even buffalo.
The composition and quality of cheese are influenced by various factors, such as the breed of cow, lactation cycles, feed, weather, and individual characteristics of each cow. The cheesemaking process requires careful handling, often by hand rather than machine, and patience to ensure a consistent and safe product.
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Queensland, Adelaide, Barossa Valley, Victoria, Tasmania, and New South Wales
Queensland is home to Gympie Farm Cheese and Butter, which makes cheese and butter by hand from locally sourced milk and cream. In Adelaide, the Adelaide Hills are dotted with artisan cheesemakers, including Woodside Cheese Wrights, which offers cheese tastings and sells excellent local dried fruit. The Barossa Valley Cheese Company, located an hour's drive from Adelaide, makes cheese onsite with local farming family milk and offers cheese tastings and seasonal platters. The company also offers a unique Cheese & Wine Trail, where visitors can visit neighbouring wineries and pair Barossa Valley cheeses with their wines.
Victoria is known for its food culture, with the Victorian capital dotted with delicatessens and artisan producers offering fine cheeses. The state is home to specialty cheese makers, country providores, cheese shops, farm gate producers, dairy shed shops, and delicatessens. Victoria is also home to the award-winning Italian-style artisanal cheese producer That's Amore, which produces 250,000 bocconcini weekly.
Tasmania has a rich history of cheese production, with the state's first commercial cheese factory opening in the 1820s. The island state's rich, fertile pastures and clean air lend themselves to quality produce, and with one dairy cow for every three and a half people, there is plenty of milk for cheese production. King Island in the Bass Strait has a dairying history dating back more than a century, and is known for producing some of Australia's best cheese. The state is also home to Wicked Cheese, located just outside Hobart, and Grandvewe, which makes cheese using the milk of the sheep on their property.
New South Wales is a major dairy region in Australia, with small to medium-sized farms that annually produce 2.3 billion litres of milk, supplying cheese-processing facilities throughout the region. The town of Coolamon is known for its gourmet cheeses, produced by a range of artisan cheesemakers.
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The Holy Goat La Luna
The cheese is produced from the milk of a small herd of around 120 Saanen and British Alpine goats that are free to roam and feed on local grasses and shrubs at Sutton Grange Organic Farm. The milk is gently pasteurised and then slowly fermented to form a soft curd. The cheesemaker then shapes the curd into a large ring with a hole in the middle, which is left to mature for a minimum of 3 weeks. During maturation, the Geotrichum candidum mould forms a wrinkly ivory rind on the surface, and the cheese develops a nutty, citrusy, and full-bodied flavour.
Holy Goat Cheese was established in 1999 by Carla Meurs and Anne-Marie Monda, who own and work full-time on the farm. The pair spent 12 months working on farms in Europe before returning to Australia and purchasing Sutton Grange Organic Farm, where they set up their dairy. They have an Ag Science Degree and a teaching degree, respectively, and their philosophy revolves around farming and living with their goat herd, nurturing the environment, and creating new cheeses.
La Luna is best enjoyed at room temperature and paired with a cool-climate Chardonnay. For storage, the cheese should be kept in its original wrap in the fridge, as it is a living being that needs to breathe and maintain some humidity.
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Roaring Forties
The cheese is crafted by Swiss-born Ueli Berger, the grandson of a cheesemaker and the son of a dairy farmer. Roaring Forties is a robust blue cheese matured in a black wax coating, which cuts off oxygen access and encourages the development of sweet, fruity, and nutty flavours. The wax rind also helps retain moisture, resulting in a smooth and creamy texture.
King Island, located in the Bass Strait between Tasmania and mainland Australia, has a long history of dairy farming dating back over a century. The island's rugged landscape and exposure to the Roaring Forties winds give rise to rich, sweet milk, creating distinctive cheese flavours. The cows grazing on the island's pastures contribute to the unique characteristics of the milk used in Roaring Forties cheese.
In conclusion, Roaring Forties cheese exemplifies the thriving cheese industry in Australia, leveraging the unique geographical characteristics of King Island and the expertise of skilled cheesemakers like Ueli Berger. Its distinctive flavour, texture, and popularity have contributed to its success both domestically and internationally, solidifying its place as one of Australia's renowned cheese exports.
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King Island
The history of cheese production on King Island can be traced back to 1936 when Archibald Gunn established a cheese and butter factory, A. E. Gunn Pty Ltd, in Wickham. Two years later, the business merged with the King Island Co-operative Dairy Factory, marking the beginning of commercial cheese production on the island. However, in 1947, cheese production at the Wickham factory ceased, and the factory closed. Despite this setback, the King Island Dairy Products Co-operative Society Limited persevered and continued to produce butter and dried milk products.
In the mid-1970s, King Island Dairy faced financial difficulties and ceased butter production in 1975. However, the business was revived in 1978 when it was purchased by William J. and Robyn Kirk, owners of Interlandi Cheese in Tasmania. Under their ownership, King Island Dairy initially produced processed cheese for Kraft Foods, supplying to the Middle Eastern market. In 1984, with support from the Tasmanian Development Authority, the Kirks refocused their efforts on producing high-end cheese, launching their signature Brie in April 1985.
Over the years, King Island Dairy has changed hands several times, with various companies and investors recognising the potential of the island's dairy industry. In 2009, Kirin, a Japanese conglomerate, acquired full ownership of Lion Nathan and merged it with National Foods, which had purchased King Island Dairy in 2002. In 2024, it was reported that the dairy would close, but it was subsequently purchased by business partners and cheesemakers Nick Dobromilsky and Graeme Wilson in 2025, ensuring the continuation of this iconic Australian cheese-making business.
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Frequently asked questions
Cheese is made all over Australia, with the country producing over 160 different types of cheese. Some of the top cheesemaking regions include Queensland, Adelaide, Barossa Valley, Victoria, Tasmania, and New South Wales.
Australia produces a wide range of cheeses, from traditional hard cheddars to soft, creamy bries and everything in between. Some popular Australian cheeses include Roaring Forties, a blue cow's milk cheese from Tasmania, and Holy Goat La Luna, a nutty, aged French-style washed-rind cheese made with organic goat milk.
There are hundreds of cheesemakers in Australia, each offering unique, artisanal products. Some notable Australian cheesemakers include Bruny Island Cheese Company, King Island Dairy, Holy Goat, and Meredith Dairy.
The Australian cheese industry has evolved significantly over time. Before the 1980s, most of the cheese produced in Australia was cheddar from large factories. However, in the 1980s, European varieties were introduced, and the industry began to shift towards artisanal cheese production, with a focus on sustainability and ethical practices. Today, Australia has a vibrant and innovative cheese industry, producing complex and interesting cheeses that rival their European counterparts.
