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Australia has a thriving cheese industry, with over 160 types of cheese produced and a significant export business. The first commercial cheese factory was established in Tasmania in the 1820s, and cheese production has since been influenced by European cheesemaking traditions, resulting in a diverse range of cheeses. From soft cheeses to cheddar and blue cheese, there is something for every taste. Australia's unique terroir also contributes to the distinct characteristics of its cheese, with regions like Queensland, Adelaide, Barossa Valley, Victoria, Tasmania, and New South Wales, each offering their own unique flavours and styles. With award-winning cheeses and a growing global reputation, Australia is definitely a destination for cheese lovers.
| Characteristics | Values |
|---|---|
| Number of cheese types produced | Over 160 |
| Most popular type | Cheddar |
| First commercial cheese factory | Established in Tasmania in the 1820s |
| Cheese-producing regions | Queensland, Adelaide, Barossa Valley, Victoria, Tasmania, and New South Wales |
| Artisan cheese characteristics | Made from a single herd of pure-bred Jersey cows, unique and seasonally different |
| Cheese exports | Close to 128,000 tonnes in 2022-23 |
| Popular cheese destinations | Bruny Island Cheese and Beer Company, Pyengana Dairy Company, King Island Dairy |
| Popular cheese types | Soft cheese, blue cheese, cheddar, goat's cheese, raw cow's milk cheese |
| Dairy-free cheese brands | BioCheese, Sheese, Imber's Pantry, Made with Plants, Nature's Kitchen, Cheer |
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What You'll Learn
Australia's cheese-making history
In 1796, the first dairy was built in Rose Hill, near the Parramatta River, marking the beginning of cheese production in Australia. In 1804, the industry expanded with the establishment of Van Diemen's Land, now known as Tasmania. By the 1820s, cheese was being sold at the weekly produce market for 2 shillings a pound, and farmers from the New South Wales district of Illawarra began sending their cheese and butter to Sydney by sea.
During the 19th century, the industrialization and commercialization of dairy gained momentum with the arrival of Henry Harding in Bodalla, New South Wales, in 1853. As the son of Joseph Harding, known as the "father of Cheddar cheese," Henry played a pivotal role in shaping the Australian cheese industry. He introduced the belief that "cheese is not made in the field, nor in the byre [cowshed], nor even in the cow, it is made in the dairy." This marked a shift towards factory-processed cheddars, which dominated the Australian market for many years.
In recent decades, Australia's cheese landscape has transformed, moving away from mass-produced cheddar towards a diverse range of artisanal cheeses. This evolution can be attributed to the influence of European cheese-making traditions and a movement advocating for good quality, flavorful, and accessible cheese. Today, Australia produces over 160 types of cheese, with regions like Queensland, Adelaide, Barossa Valley, Victoria, Tasmania, and New South Wales, each contributing their unique terroir and styles of production.
Australia's cheese industry continues to thrive, gaining global recognition for its award-winning cheeses and significant export business. With a growing number of passionate artisans dedicated to their craft, Australia's cheese-making history is a testament to the country's evolving culinary landscape and its embrace of diverse cultural influences.
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Popular Australian cheese varieties
Australia produces over 160 different types of cheese, with cheddar being the most popular. The country's first commercial cheese factory was established in Tasmania in the 1820s, and cheese production has since been influenced by global cheesemaking traditions. Here are some popular Australian cheese varieties:
Cheddar
Cheddar is the most popular variety of cheese in Australia. Pyengana Dairy Company in Tasmania has been producing its handmade cloth-bound cheddar for over 130 years, and it is one of the most awarded cheddars in the nation. Bega Extra Tasty is another popular Australian cheddar, matured for nine months for an enhanced flavour and smooth texture.
Saint
"Saint" is a complex, richly flavoured soft cheese produced by Bruny Island Cheese and Beer Company in Tasmania. It has a firm and deliciously lactic taste when young, and as it matures, it softens and develops a stronger, more pungent flavour.
Holy Goat La Luna
This soft-ripened goat’s milk cheese is produced by Holy Goat in Sutton Grange Organic Farm. It has a wrinkly rind formed by Geotrichum candidum, a unique mould commonly found in French cheeses. Holy Goat La Luna comes in three versions: Baby, Barrel, and The Ring. It combines lemony citrus notes, flavours of hay, and sweetness from lactic acid fermentation. The texture is delicate and fudge-like, with a velvety rind.
Monforte Reserve
This semi-hard raw cow’s milk cheese is crafted by Section 28 Artisan Cheese, drawing inspiration from French Comté.
C2
Produced by the Bruny Island Cheese Company, C2 is Australia's first commercially available raw cheese. It is a semi-hard cow’s milk cheese made with fresh unpasteurised milk. C2 is matured over 4 to 8 months, with its rind washed weekly to encourage bacterial growth, resulting in a nutty cheese with a flavourful natural rind.
In addition to these unique Australian varieties, the country also produces a wide range of other cheeses, including blue cheese, brie, feta, mozzarella, and alpine styles.
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Award-winning Australian cheeses
Australia has been gaining global attention for its cheese production, with a significant export business and award-winning cheeses. The country produces over 160 different types of cheese, with cheddar being the most popular.
Pyengana Dairy Company
Pyengana Dairy Company is a heritage cheese producer in Tasmania that has been making handmade cloth-bound cheddar for over 130 years. Their cheddar is one of the most awarded in the nation. Visitors can see the cheese being made and then enjoy it on a gourmet platter, paired with wine.
Holy Goat
Holy Goat is a cheese producer based at Sutton Grange Organic Farm. Their La Luna cheese is a soft-ripened goat's milk cheese with a wrinkly rind formed by a unique mould commonly found in some of the best French cheeses. La Luna combines lemony citrus notes, flavours of hay, and sweetness from the lactic acid fermentation used to set the curd. It has a delicate, fudge-like texture and a velvety rind. Holy Goat offers three versions of La Luna: the Baby, the Barrel, and The Ring.
Bruny Island Cheese Company
Bruny Island Cheese and Beer Company in Tasmania produces a range of artisan cheeses that change seasonally and are regarded as some of the finest in Australia. Their cheeses are made and matured using traditional techniques and reflect the seasonal nature of the Huon Valley dairy farm and their herd of rare breed cows. A favourite is "Saint", a complex, richly flavoured soft cheese that becomes stronger and more pungent as it matures. Bruny Island Cheese Company also produces C2, the first commercially available raw cheese made in Australia. C2 is a semi-hard cow's milk cheese made with fresh unpasteurised milk from their own herd. It is inspired by alpine cheeses from France and Northern Italy and is matured for 4 to 8 months.
King Island Dairy
King Island Dairy is an award-winning producer of specialty cheeses, including blues, cheddars, and soft cheeses like brie and camembert. Their Roaring Forties blue cheese is made from the milk of the Island's cows and is named after the strong winds that blow at its latitude. The taste is influenced by the salt spray and minerals carried by the wind, and it has a full flavour, a creamy texture, and nutty notes.
Jannei
Jannei is a boutique cheese maker that produces handmade goat's cheese. They have won over 30 gold awards and numerous silver awards in specialist cheese shows across Australia since 1998. Their Bent Back Chèvre is a fresh aged white mould cheese that can be aged until gooey or eaten fresh.
Giorgio Linguanti's That's Amore Cheese
Giorgio Linguanti's That's Amore Cheese is a top cheese manufacturer in Victoria, producing award-winning Italian-style cheeses using traditional processes. Their range includes Fior di Latte, fresh Ricotta, Buffalo Mozzarella, and Caciocavallo, all made daily on-site using traditional Italian recipes and methods that are naturally free from preservatives and artificial colours.
Cambray Sheep Cheese
Cambray Sheep Cheese is a small family-run business in Nannup that produces a unique range of artisan handmade cheeses, including soft white mould cheeses, Greek-style feta, and matured cheeses. Their multi-award-winning Farmhouse Gold is a must-try. Visitors can enjoy a cheese platter on the tranquil farm.
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Australian cheese-making regions
Australia has some of the world's best cheese-making regions, producing over 160 different types of cheese. The country's cheese production has been influenced by cheesemaking across the world, and the terroir of the land also varies greatly between regions, providing distinct differences between products.
Tasmania is known for its rich and fertile pastures and clean air, home to many dairy cows. The first commercial cheese-making company in Australia was established in Tasmania in the 1820s. The island's cool microclimate with high rainfall helps create lush pastures for cows to graze on. The famous Roaring Forties winds sweep salt and minerals from the ocean to the land, giving rise to rich, sweet milk that creates unique cheese flavours. King Island Dairy in Tasmania produces the Roaring Forties blue cheese, named after the strong winds of the area. The cheese is full-flavoured, sweet, and nutty, with a creamy texture. Another famous cheese from Tasmania is the Saint, a complex, richly flavoured soft cheese produced by Bruny Island Cheese and Beer Company.
Southwestern Victoria is another renowned cheese-making region in Australia, with lush pastures and a water buffalo dairy farm. The region is irrigated by the Murray River, making its soil fertile and ideal for small to medium-sized farms and cheese processing facilities. Melbourne, the capital of Victoria, is dotted with artisan cheese makers offering fine handcrafted cheeses.
The South Australian capital, Adelaide, also has a rich history of dairying and cheese making. The region is known for its rolling Adelaide Hills, where artisan cheesemakers have set up boutique shops offering unique cheese products.
Western Australia's south-western corner is home to more than 150 dairy farms, with Margaret River and Denmark being major dairying areas. The region has a Mediterranean climate, with lush and green pastures for grazing. Local creameries and boutique cheesemakers use a variety of milks, including organic operations.
Other notable cheese-making regions in Australia include Queensland, Barossa Valley, New South Wales, and Atherton Tableland, a subtropical region with a warmer and more humid climate.
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Australian vegan cheese
Australia has embraced veganism with open arms, and the market for vegan cheese is growing. With approximately 1 in 6 Aussies moving away from dairy, food brands and supermarkets have responded by offering a wide range of plant-based alternatives.
Vegan Cheese Options in Australia
The Vegan Dairy is one such company that has risen to the challenge of creating delicious vegan cheese. The company uses only natural ingredients that are vegan, dairy-free, lactose-free, additive-free, and organic, with an emphasis on sustainability and ethical practices. Their range includes everything from hemp butters and crèmes to cheese alternatives.
Other Popular Brands
BioCheese is a well-known vegan cheese brand that offers a wide range of tasty options. Sheese is another popular choice, especially for those who want a sharp, cheddary flavour that melts well. For a more luxurious option, Imber's Pantry offers a variety of vegan cheeses, including a plant-based mozzarella, a classic blue cheese, and a cashew-based camembert. Nature's Kitchen offers tasty vegan cheddar slices and shreds, perfect for melting into pastas or toasties. Cheer, a big-name brand, also offers dairy-free shreds and slices with a 'Plant-based' label. Feta fans can rejoice, as there is now a creamy and addictive dairy-free alternative. For a gourmet option, Damona's smoked mozzarella, Dilectio's rich camembert, and The Vegan Dairy's garlic and herb chevre are all excellent choices.
Make Your Own
For those who want to get creative in the kitchen, it is also possible to make plant-based cheese at home using ingredients like almond meal, tofu, cashews, nutritional yeast, carrots, and potatoes. There are plenty of recipes available online, and with the growing popularity of veganism in Australia, more tasty products are sure to hit the shelves soon.
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