Randy Chandler
Australia has a thriving cheese industry, with a variety of regions and producers offering their own unique takes on this beloved dairy product. The country's first commercial cheese factory was established in Tasmania in the 1820s, and since then, Australia has become a major player in the world of cheese, producing around 344,000 tons of it annually. The process of cheesemaking in Australia is a craft, often shaped by skilled makers using traditional techniques and high-quality milk from cows, goats, sheep, or even buffalo. From the famous Bega Valley Shire to the award-winning Southwestern Victoria region, and with specialty cheese makers in cities like Melbourne and Adelaide, Australia offers a diverse range of cheeses that are sure to delight locals and tourists alike.
| Characteristics | Values |
|---|---|
| Milk Source | Cow, goat, sheep, or buffalo |
| Milk Type | Full-fat, skimmed, or in between |
| Cheese Type | Farmhouse, reduced-fat, low-fat, processed, blue, raw, marinated, semi-hard, soft-ripened, etc. |
| Region | Queensland, Adelaide, Barossa Valley, Victoria, Tasmania, New South Wales |
| Equipment | Cheesemaking kits, tools, cultures, rennet, etc. |
| Techniques | Traditional, French, Italian, Alpine, etc. |
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What You'll Learn
Types of milk used
The types of milk used in cheese production in Australia vary. While most cheeses start with cow's milk, some are made from goat, sheep, or even buffalo milk. The milk used depends on the style of cheese being made. For example, the C2 from Bruny Island Cheese Company is a semi-hard cow's milk cheese, while the Holy Goat La Luna is a goat's milk cheese.
Some cheeses, like the Monforte Reserve, a semi-hard raw cow's milk cheese, are aged for a long time to develop complex flavors. Others, like the C2, are matured for a shorter period, from 4 to 8 months, to create a nutty flavor with a flavorful rind.
Goat's milk cheeses, such as the Holy Goat La Luna and the Meredith Dairy Marinated Goat Cheese, are known for their unique flavors and textures. The Holy Goat La Luna, for instance, gets its wrinkly rind from a unique mold commonly found in some of the best French cheeses. Meanwhile, the Meredith Dairy Marinated Goat Cheese is silky with soft citrus flavors and a mild saltiness.
Cow's milk is also used to make a variety of cheeses, including fresh cheeses like ricotta, halloumi, and mozzarella, as well as more mature cheeses like the Roaring Forties blue cheese from King Island Dairy in Tasmania. The terroir of the land, or the unique characteristics of the region, can also influence the flavor of the cheese, as seen with the Roaring Forties, which is influenced by the salt spray and minerals carried by the strong winds of the area.
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Cheese-making equipment
Cheese-making is a fun and rewarding hobby that can be done at home with the right equipment. Here is a list of essential cheese-making equipment for beginners:
Cheesecloth
A cheesecloth is a loose-woven cotton cloth used for draining and straining cheese curds. It is an essential tool for separating the curds from the whey during the cheese-making process.
Curd Cutter
A curd cutter is used to cut the cheese curds into uniform sizes. This helps promote even drainage and ensures that the curds knit together properly during the cheese-making process.
Thermometer
A good thermometer is crucial for cheese-making as it allows you to monitor the temperature of the milk and ensure it stays within the optimal range for cheese-making. Different types of cheese require different temperature ranges, so a thermometer helps you achieve the desired results.
Cheese Moulds
Cheese moulds are used to shape and drain the cheese curds. They come in various shapes and sizes, allowing you to create different types of cheese, such as round, square, or rectangular blocks. The moulds can be made of plastic or other materials.
Aging Containers
Aging containers are used for the maturation process of certain types of cheese. They provide a controlled environment for the cheese to age and develop its flavour and texture over time.
Non-Rinse Sanitizers
Sanitizers are essential for maintaining a clean and sterile environment during cheese-making. Non-rinse sanitizers are convenient as they do not require rinsing after application, ensuring that your equipment remains clean and safe for use.
In addition to these essential tools, other useful items include ladles, spoons, platforms or mats, straining bags, and wax. For beginners, a cheese-making kit can be a great starting point, providing most of the necessary equipment and ingredients to get started on your cheese-making journey.
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Regions producing cheese
Australia has a thriving cheese industry, with a variety of regions contributing to the country's annual production of approximately 344,000 tonnes of cheese. Each Australian consumes an average of more than 14kg of cheese per year. Here is a closer look at some of the top cheese-producing regions in Australia:
Tasmania
Tasmania has a rich history of cheese production, dating back to the 1820s when the country's first commercial cheese factory was established in the region. The state boasts fertile pastures and a favourable climate for dairy farming. The island's cool microclimate and high rainfall contribute to lush grazing pastures for dairy cows. The Roaring Forties winds, known for their strength, carry salt spray and minerals from the ocean, influencing the unique flavour of the local milk and cheese. Tasmanian cheeses have garnered acclaim, with northern Tassie's Heidi Farm winning the Grand Champion award at the 2017 Australian Grand Dairy Awards for its handcrafted raclette.
Victoria
Southwestern Victoria is a prominent cheese-producing region, known for its award-winning cheeses. The Murray River irrigates the region, making its soil fertile and ideal for dairy farming. The area is home to many small to medium-sized farms and cheese processing facilities, as well as artisan cheese makers. Melbourne, the state's capital, boasts a thriving food culture and is dotted with artisan cheese makers offering handcrafted cheeses.
Queensland
Queensland is another significant cheese-producing region in Australia. The state is home to artisan cheese makers and dairy farms that contribute to the country's cheese production.
Adelaide and Barossa Valley
Adelaide and the Barossa Valley region have a rich history of dairying and cheese making. The central market in Adelaide offers a diverse range of local cheeses and accompaniments, showcasing the region's dedication to the craft.
New South Wales
New South Wales is home to the Southern Gippsland region, a renowned cheese-producing area. Prom Country Cheese, nestled in the Moyarra Valley, creates award-winning cheeses like the five-month-aged Venus Blue. The region also boasts Australia's first raw sheep's milk cheese, produced by Pecora Dairy.
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Popular Australian cheeses
Australia has over 160 types of cheese, with cheddar being the most popular. The country's first commercial cheese factory was established in Tasmania in the 1820s, and since then, cheese production has been influenced by global cheesemaking practices. Today, Australia is known for its quality milk, which serves as an excellent foundation for cheese-making.
Holy Goat La Luna
The Holy Goat La Luna is a soft-ripened goat's milk cheese produced by Sutton Grange Organic Farm. It gets its distinct wrinkly rind from Geotrichum candidum, a mould commonly found in French cheeses. La Luna combines lemony citrus notes with flavours of hay and sweetness from lactic acid fermentation. It has a delicate, fudge-like texture and a velvety rind.
Monforte Reserve
Crafted by Section 28 Artisan Cheese, Monforte Reserve is a semi-hard raw cow's milk cheese inspired by French Comté. It boasts complex flavours, starting with a sweet note before evolving into a savoury expression. Each batch of Monforte is carefully tasted, and the standout wheels are selected for the Monforte Reserve, aged for a minimum of two years in caves.
Roaring Forties
Produced by King Island Dairy in Tasmania, Roaring Forties is a blue cow's milk cheese named after the strong winds blowing at 40 degrees latitude in the region. The cheese is influenced by the salt spray and minerals carried by the wind, resulting in a full-flavoured, sweet, nutty, and creamy cheese. It is best paired with a cabernet sauvignon or an Australian IPA beer.
C2
The C2 from Bruny Island Cheese Company is Australia's first commercially available raw cheese. This semi-hard cow's milk cheese is made with fresh unpasteurised milk and draws inspiration from French and North Italian alpine cheeses. It is matured for 4 to 8 months, with the rind washed weekly to encourage bacterial growth, resulting in a nutty cheese with a flavourful rind.
Meredith Dairy Marinated Goat's Cheese
Meredith Dairy is a pioneer in marinated goat's milk cheese, known for its silky texture and soft citrus and mildly salty flavours. The cheese is packed in a jar with olive oil, thyme, garlic, and black peppercorns, making it a versatile ingredient for salads, bread, or even pizza.
In addition to these distinctive cheeses, Australia also offers a range of other options, including the popular King Island cheddar, the Blue Moon and Milawa Blue cheeses, and the unique Floridia Burrata, a rich and buttery cheese crafted by one of Australia's finest cheese manufacturers.
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Reduced-fat and low-fat cheese
In Australia, reduced-fat cheese refers to cheese with at least 25% less fat than its regular counterpart. Low-fat cheese typically contains no more than 3% fat. These cheeses offer a lighter alternative without compromising on taste.
Mozzarella is a good option for those seeking a lower-fat cheese. It is lower in fat than many other commercial cheeses, significantly lower in sugar and salt, and gives a similar texture when melted. It is flavourful and rich, so you don't need to use as much. It can be used on pizza and flatbreads, in a baked potato, or over pasta or risotto.
Cottage cheese is another low-calorie option, with only 98 calories per 100 grams. It is also very high in casein, a slow-releasing protein that keeps you fuller for longer. It can be added to a salad or sandwich, or used as a substitute for cream cheese in cheesecakes.
Feta is also a healthy option, being low in calories, creamy, and providing a good dose of calcium and protein. However, it is important to be aware of the salt content, as some commercial fetas may contain a large percentage of sodium, which can lead to fluid retention and bloating.
Some other low-fat cheese options available in Australia include Bega 50% reduced-fat cheese slices, Light Laughing Cow cheese, Light Babybels, and Coles brand light mozzarella.
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Frequently asked questions
Some popular cheese-making regions in Australia include Queensland, Adelaide, Barossa Valley, Victoria, Tasmania, and New South Wales.
Some popular cheese types in Australia are Gippsland Blue, Holy Goat La Luna, Roaring Forties, and C2.
Some popular cheese manufacturers in Australia include Bega Cheese, Floridia Cheese, Bruny Island Cheese Company, and Meredith Dairy.
Australia manufactures a variety of cheeses, including reduced-fat cheese, low-fat cheese, processed cheese, farmhouse cheese, and blue cheese.
The flavour and texture of cheese in Australia can be influenced by various factors, such as the breed of cow, the cow's diet, the weather, and individual quirks in the cheese-making process.
