Randy Chandler
Cheddar cheese is one of the most famous cheeses in the world, and it is Australia's most popular cheese, accounting for over 55% of the country's cheese market. In Australia, cheddar is so common that it is often not referred to by name but rather by its strength, such as mild, tasty, or sharp. The term tasty cheese was first used in Australia by Coon Cheese in 1959, now known as Cheer Cheese.
| Characteristics | Values |
|---|---|
| Name | Cheddar cheese |
| Alternative names | "Tasty" or "sharp" |
| Origin | Somerset, England |
| Introduced to Australia by | Henry and William Harding |
| Australian production | Over 160 types of cheese produced |
| Australian consumption | 7.5 kg per person annually |
| Australian sales | Over 250,000 tonnes sold in 2023 |
| Consumption frequency | Twice to thrice a week |
| Serving size | 40g |
| Types | Cloth-wrapped, rindless, vintage, mild, etc. |
| Texture | Crumbly, stringy, smooth, etc. |
| Flavour | Sweet, milky, nutty, sharp, etc. |
| Colour | Pale orange, white, etc. |
| Brands | Kraft, Bega, Coles, Cracker Barrel, etc. |
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What You'll Learn
Cheddar is Australia's most popular cheese
Cheddar cheese was introduced to Australia by Henry and William Harding, the sons of Joseph Harding, who is known as "the father of cheddar". Joseph Harding played a significant role in the development of modern cheddar production techniques, including the "revolving breaker" for curd cutting, and his methods were instrumental in establishing the cheese industry in various countries.
In Australia, cheddar is often referred to simply as "tasty" or sold by strength, such as "mild", "sharp", or "vintage". The term "tasty" describes the age, flavour, and texture of cheddar cheese, indicating that it has been aged for at least six months and has a sharp flavour and crumbly texture. The first known use of the term 'tasty cheese' in Australia was by Coon (now rebranded as Cheer) in 1959.
Cheddar is a versatile cheese used in various dishes, including cheese scones, macaroni cheese, melted cheese on toast, or grated for a gratin. It is also a popular choice for specialty cheese platters, with vintage or mature cheddars offering complex, lasting flavours that are worth the premium price.
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'Tasty' is the Australian name for mature or vintage cheddar
Cheddar is Australia's most popular cheese, accounting for over 55% of the country's cheese market. While the name "'cheddar'" is used internationally, in Australia, it is so commonly found that the name is rarely used. Instead, cheddar is sold by strength alone, with labels such as "mild", "tasty", or "sharp".
"Tasty" is the Australian name for mature or vintage cheddar. According to Hakim Halim, co-owner of Ripe Cheese at Melbourne's Queen Victoria Market, the term "tasty" describes the age, flavour, and texture of cheddar cheese. He notes that it has usually been aged for at least six months, resulting in a sharp flavour and crumbly texture.
The first-known use of the term "tasty cheese" in Australia was by Coon (now known as Cheer) in 1959. Coon Cheese, which was rebranded as Cheer Cheese in 2021, was produced by the Warrnambool Cheese and Butter company, majority-owned by Canadian dairy company Saputo Inc.
In addition to the different names used to describe the strength of cheddar, there are also variations in the cheese-making process that result in different styles of cheddar. For example, cloth-aged cheddar refers to cheddar that is wrapped in cloth, allowing it to breathe and protecting the rind, while developing distinct flavour and textural components. Rindless cheddar, on the other hand, matures in a vacuum-sealed bag, preventing moisture loss and rind development.
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Cheddar is sold by strength alone
Cheddar is one of the most famous English cheeses and is the most well-known cheese in the Western world. It was introduced to Australia by William and Henry Harding, the sons of Joseph Harding, who is considered the ""father of cheddar" for his technical innovations in the field of cheese-making.
Cheddar is the most popular cheese in Australia, with over 55% of the country's cheese market share as of 2013. The average annual consumption of cheddar in Australia is around 7.5 kg (17 lb) per person. Despite its popularity, the name "cheddar" is not commonly used in Australia. Instead, cheddar is sold by strength alone, with terms like "mild", "tasty", "sharp", "mature", and "vintage" being used to describe the cheese.
The term "tasty" is used to describe the age, flavour, and texture of cheddar cheese. According to Hakim Halim, a cheesemonger and co-owner of Ripe Cheese at Melbourne's Queen Victoria Market, "tasty" cheddar has typically been aged for at least six months and has a sharp flavour and crumbly texture. The first-known use of the term "tasty cheese" in Australia was by Coon (now known as Cheer) in 1959. The brand faced controversy over its name, which shared similarities with a racial slur, and was eventually rebranded as "Cheer" in 2021.
Cheddar is a versatile cheese in Australia, used in various dishes such as cheese scones, macaroni cheese, melted cheese on toast, or grated for a gratin. It is also a popular choice for specialty cheese platters, with many consumers willing to pay a premium for "vintage" or "mature" cheddar. The suggested serving size for hard cheeses like cheddar is 40 grams, which is about two slices or four small cubes.
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Coon Cheese was rebranded as Cheer Cheese
Cheddar is the most popular cheese in Australia, with the average annual consumption being around 7.5 kg per person. It is so commonly found that the name is rarely used, and cheddar is sold by strength alone, such as "mild", "tasty", or "sharp".
Coon Cheese, a trademark of cheddar cheese in Australia, was produced by the Warrnambool Cheese and Butter company, which is majority-owned by Canadian dairy company Saputo Inc. The cheese was originally launched by Kraft Walker Cheese Co., a partnership between Fred Walker and James L. Kraft, in 1931. The name of the cheese was derived from the American cheesemaker Edward Coon, who patented a method for the fast maturation of cheese using high temperature and humidity.
However, the name "Coon" was also a racial slur, and despite being defended by previous manufacturers Kraft Foods and Dairy Farmers, the cheese was rebranded as "Cheer" in 2021 following years of controversy. Lino A. Saputo, the chair and CEO of Saputo Inc., stated that "Treating people with respect and without discrimination is one of our basic principles". The name change came as several other Australian companies also rebranded products with racist names, and others faced pressure to do so.
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English-style cheeses are made in small quantities in Australia
Australia has a thriving cheese industry, with over 160 different types of cheese produced in the country. Cheddar is the most popular variety, accounting for over 55% of the Australian cheese market. However, English-style cheeses like Cheshire, Lancashire, and Red Leicester are also made in small quantities in Australia.
Cheshire cheese is produced using a similar method to cheddar, but with a unique "texturing" process that gives it a flaky texture. The curd is broken up at regular intervals during heating, resulting in a cheese that is almost white, with a moderately firm body and a crumbly, slightly granular texture. Cheshire is typically matured for a minimum of two months and is usually produced in a round wheel, either wrapped in cloth or waxed.
Lancashire cheese, on the other hand, is made with a combination of skimmed and full-cream milk, resulting in a mild, sweet taste. It is often formed into large, round wheels that are either waxed or wrapped in cloth. Double Gloucester, a variation of Lancashire, is made with full-cream milk and has a pale orange colour due to the addition of annatto, a natural vegetable colouring. It has a rich, buttery flavour with nutty notes.
Red Leicester cheese is a variation of Cheshire, coloured with annatto, which gives it a red hue. It has a subtle and sweet flavour that improves with age. Red Leicester is left in the vat with only a starter culture for about 30 minutes at the beginning of the cheesemaking process.
These English-style cheeses are crafted in small batches by boutique cheese producers across Australia, often found in the wine and tourist regions. The country's open landscape, expansive dairy industry, and European influences have contributed to the variety of delicious imported and locally produced cheeses available today.
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Frequently asked questions
Cheddar cheese is so commonly found in Australia that the name is rarely used. Instead, it is sold by strength alone, for example, "mild", "tasty" or "sharp".
"Tasty" is used to describe the age, flavour and texture of cheddar cheese. It has usually been aged for at least six months and has a sharp flavour and crumbly texture.
Popular brands of cheddar cheese in Australia include Bega, Coles, Cracker Barrel, and Warrnambool Cheese and Butter's Cheer (formerly Coon).
