Although kangaroos or boomerangs may be more iconic, cheese production in Australia continues to grow and is now receiving global attention with a signifcant export business and award-winning cheeses. According to Reasearch and Markets, Australia produces over 160 different types of cheese, not surprisingly Cheddar is most popular.
Australia’s first commercial cheese factory was established in Tasmania in the 1820s and the styles of production have been influenced by cheesemaking across the world, with passionate individuals dedicating their lives to the craft. The terroir of the land also varies greatly between regions, providing distinct differences between products. Regions producing cheese include Queensland, Adelaide, Barossa Valley, Victoria, Tasmania, and New South Wales.
Holy Goat La Luna
The Holy Goat La Luna is part of the Holy Goat cheese range from Sutton Grange Organic Farm. This soft-ripened goat’s milk cheese gets its wrinkly rind from Geotrichum candidum, a unique mold, commonly found in some of the best French cheeses. Although heavily inspired by the French masters of cheese, Holy Goats’ creation provides a fresh interpretation. There are three versions of the Holy Goat La Luna including the Baby, the Barrel and The Ring.
The flavor of La Luna combines lemony citrus notes, flavors of hay and sweetness from the lactic acid fermentation used to set the curd. The texture is delicate, and fudge-like with a velvety rind. The dairy recommends serving it simply with bread, to ensure the true flavors of the cheese can be savoured. Pair this with a crisp sauvignon blanc (Ideally from Australia).
Monforte Reserve
The team at Section 28 Artisan Cheese takes their craft seriously. Especially, when it comes to their Monforte Reserve. This semi-hard raw cow’s milk cheese draws inspiration from French Comté and is a true delight to fans of this type of cheese.
You can expect complex flavors, with an initial sweetness that then moves onto a more savoury expression.
The cheesemakers taste every batch of their flagship cheese, the Monforte, selecting the standout wheels to become Monforte Reserve. It is then aged for at least 2 years in caves and will only be sold once the head cheesemaker is satisfied. An exclusive cheese made in limited quantities; it is one to try if you can get your hands on it!
Shadows Of Blue
Sometimes it can be difficult to decide between two different styles of cheese. “Should I choose the double cream brie or the blue?” Combining both elements, Tarago River Cheese Company Shadows of Blue aims to solve this dilemma. It is a double cream blue cheese is covered in beeswax to provide sweetness and maintain moisture. The result is an approachable blue with a spreadable paste. Read more about double and triple cream cheeses.
It’s the perfect cheese for those just venturing into blue cheeses. In saying that, it still provides enough complexity from the yeasty flavors blue cheese lovers. As with most blue cheeses, it can be served with fruit, but its spreadable paste makes it perfect to have with a nice baguette.
C2
The C2 from Bruny Island Cheese Company carries the title of the first commercially available raw cheese produced in Australia. The C2 is a semi-hard cow’s milk cheese that is made with fresh unpasteurised milk from their own herd. The cheese draws inspiration from alpine cheeses from France and the North of Italy. It is matured over 4 to 8 months, with the rind washed weekly to encourage bacteria growth. The result is a nutty cheese with a flavorful natural rind. This cheese would pair well with a light red such as pinot noir.
Meredith Dairy Marinated Goats Cheese
One cheese from Australia that is finding success abroad is the Meredith Dairy Marinated Goats Cheese. With a focus on sustainability, Meredith Dairy has grown from one of the pioneers of marinated goat’s milk cheese to Australia’s largest dairy of its type. They now export to countries across the world, including the United States. This fresh cheese is silky with soft citrus flavors and some mild saltiness. Sold packed in a jar with olive oil, thyme, garlic, and black peppercorns, it is the perfect addition to a salad, or it can be served with fresh bread. You could even try it on a pizza! The flavored oil is an added bonus.
Roaring forties
Roaring forties is a blue cow’s milk cheese produced by King Island Dairy in Tasmania, from the milk of the Islands cows. Named after the famous strong winds of the area that blow at 40s latitude, the taste of the cheese is influenced by the salt spray and minerals that are carried by the wind. The island’s cool microclimate with high rainfall helps to create lush pastures for the cows to graze on. The cheese is covered in a wax coating, allowing fruity flavors to develop while moistening the cheese. The roaring forties is full-flavored, sweet and a little nutty with a creamy texture. Pair this with a cabernet sauvignon or an Australian IPA beer.
Yarrawa
Australia has the 3rd largest sheep population in the world, with over 74 million sheep. With more sheep than people, it is no surprise to find sheep milk’s cheese on the list.
Yarrawa, from Pecora Dairy, is Australia’s first raw sheep’s milk cheese. It is matured for a minimum of 3 months to allow for nuances to develop. While undoubtedly inspired by Basque sheep milk cheeses, Yarrawa embodies the local terroir to give buttery notes along with tastes of nuts and caramel. A dry cider or good-quality sparkling wine would be a perfect match!