Patrick Oconnell
Australia produces over 160 types of cheese, with cheddar being the most popular. In 2022-23, the country produced approximately 408,000 tonnes of cheese, exporting nearly 128,000 tonnes. Cheddar is a versatile cheese, used in dishes like macaroni, cheese scones, and toast. While it is available in various forms, a good vintage cheddar is a premium cheese with a lingering aftertaste and a firm, slightly crumbly texture.
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What You'll Learn
Pyengana Dairy Company's cloth-bound cheddar
Australia has a rich history of cheese production, with the country's first commercial cheese factory established in Tasmania in the 1820s. Since then, Australia has become a significant exporter of cheese, with a wide variety of award-winning cheeses. Among these is the Pyengana Dairy Company's cloth-bound cheddar, a true standout in the world of Australian cheddar.
The cheese is produced using the stirred curd method, a traditional technique that gives the cheddar its distinctive texture and flavour. This method involves stirring the curds during the cheesemaking process, resulting in a fine-textured, crumbly body. The cheese is then matured in traditional cheesecloth for 24 months, allowing it to develop a sharp and bitey character.
Pyengana's cloth-bound cheddar is a true sensory experience. Its appearance is that of a classic farmhouse cheddar, with a golden hue and a slightly crumbly texture. The aroma is a delightful blend of summer grass, herbs, and honey, reminiscent of the Tasmanian countryside. As for the flavour, it is a perfect balance of sweet and salty, with a lingering sharpness that cheese enthusiasts adore.
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Bega Extra Tasty
Australia produces over 160 different types of cheese, and the most popular variety is cheddar. Bega Extra Tasty is a full-flavoured cheddar cheese with a smooth and creamy texture. It is made from pasteurised milk and has a high nutritional content, including vitamins A and D, calcium, protein, and probiotics. The product is manufactured on modern technological lines, ensuring hygiene and meeting strict quality standards.
Bega Cheese offers a range of other products, including Bega Country Light 50%, which is a mellow, mild, and subtly flavoured reduced-fat cheddar cheese. They also produce Bega Original Stringers, which are 100% natural cheese sticks made from a special blend of mozzarella cheese. These stringers are a fun and convenient snack for children and can be melted onto pizzas, soups, or toast.
Bega Cheese has a Heritage Centre located in Australia, where they produce award-winning cheeses made from cow's milk with only special cultures, coagulants, and salt added. The Bega Natural cheddar cheese is made with non-animal rennet, and the Bega Tasty cheese is aged for up to six months to provide a full flavour. The Heritage Centre also offers the Heritage Reserve, a sharp-flavoured cheese matured for 18 months to two years. This cheese is best served at room temperature on a cheese board with fruit paste or fresh fruit.
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How cheddar is judged
Cheddar cheese is judged based on several factors, including flavour, aroma, texture, and appearance. The process of judging cheddar involves a sensory evaluation of these characteristics, which contribute to the overall quality and experience of the cheese.
When it comes to flavour, judges look for a sweet and milky taste with a good balance of salt and acid. The ideal cheddar should have a lingering aftertaste, leaving a pleasant impression on the palate. In terms of aroma, judges assess the fragrance and the strength of the scent emitted by the cheese. This can range from mild to pungent, depending on the maturity and type of cheddar. Texture is another critical aspect, and judges look for a firm, close, and slightly crumbly texture. A good cheddar should have a rich and creamy mouthfeel, with a tendency to melt in the mouth, as described by Joseph Harding, the "father of cheddar". Finally, judges consider the appearance of the cheese, including its colour, which can vary from white to pale yellow or orange, and the presence of any crystals, which indicate maturity.
In addition to these sensory evaluations, other factors can also be considered when judging cheddar cheese. For example, the nutritional profile of the cheese, including its calcium, protein, vitamin, and mineral content, can be assessed. The environmental and social impact of the company producing the cheese may also be taken into account, although this is usually rated separately from the cheese itself.
Overall, the process of judging cheddar cheese involves a comprehensive assessment of its sensory characteristics, nutritional value, and sometimes, the sustainability and ethical practices associated with its production.
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Australian cheddar exports
Australia has a thriving cheese industry, with cheese production influenced by cheesemaking techniques from across the world. Cheddar is the most popular cheese in Australia, with the average annual consumption being around 7.5 kg per person.
Despite being the main cheese type produced in Australia, cheddar exports fell by 25% in the 10 years leading up to 2011-12. This decline reflects a general downward trend in Australian cheese production during this period, with a shift in consumer tastes towards non-cheddar varieties. Despite this, cheddar still accounted for just over 40% of Australia's cheese exports in 2011-12, with fresh, unripened, or uncured cheeses making up around one-third.
The key export markets for Australian cheddar are Japan, the Republic of Korea, Saudi Arabia, Southeast Asia, and China. Japan is a particularly significant destination, receiving around 60% of Australia's total cheese exports in 2011-12. However, Australian exporters face increasing competition in Asian markets, especially from the United States.
While cheddar exports from Australia have faced challenges, the country continues to produce and export a diverse range of cheeses, with cheese production receiving global recognition and awards.
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The best cheddar slices
Cheddar is Australia's most popular cheese, with approximately 408,000 tonnes produced in 2022-23 and over half of the cheese consumed by Australians being cheddar. The best cheddar cheese slices will have a sweet, milky flavour, a good balance of salt and acid, a firm yet slightly crumbly texture, and a lingering aftertaste.
Bega Extra Tasty
Bega Extra Tasty is a full-flavoured cheddar cheese matured for nine months, which enhances its flavour while keeping a smooth texture. It is perfect for those who love a bit of extra bite.
Heritage Reserve
This cheddar is matured for 18 months to two years, resulting in a sharp flavour and crumblier texture.
Barber's Farmhouse British Mature Cheddar Slices
This cheese has a strong, savoury, fruity flavour with a slightly fruity aroma, high umami, and some bitterness in the aftertaste. It is described as having a more mature flavour profile, making it ideal for those who prefer a more intense cheese experience.
Pyengana Cloth-Bound Cheddar
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 Australia.
Saint
A complex, richly flavoured soft cheese from Bruny Island Cheese and Beer Company in Tasmania, "Saint" is firm and deliciously lactic tasting when young, but softens and becomes stronger and more pungent as it matures.
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Frequently asked questions
Australia produces over 160 different types of cheese, with cheddar being the most popular. The Pyengana Dairy Company in Tasmania produces one of the most awarded cheddars in the nation. Their handmade cloth-bound cheddar has been recognised for over 130 years. Another popular cheddar is Bega Extra Tasty, a full-flavoured cheddar matured for nine months.
The Heritage Reserve from Bega is matured for 18 months to two years, resulting in a stronger flavour and crumblier texture. The C2 from Bruny Island Cheese Company is Australia's first commercially available raw cheese, inspired by alpine cheeses from France and Northern Italy. It is a semi-hard cow's milk cheese with a nutty flavour and a distinctive rind.
Roaring Forties, a blue cow's milk cheese from King Island Dairy in Tasmania, is named after the strong winds that blow at 40 degrees latitude. Its flavour is influenced by the salt spray and minerals carried by the wind, and it pairs well with a cabernet sauvignon or an Australian IPA. Another popular option is the Monforte Reserve from Section 28 Artisan Cheese, a semi-hard raw cow's milk cheese inspired by French Comté.
While cheese is a good source of calcium, protein, vitamins A and B12, and zinc, it can also be high in kilojoules, saturated fat, and sodium. The Australian Dietary Guidelines recommend choosing reduced-fat varieties and limiting cheese consumption to two to three times a week. The suggested serving size for hard cheeses like cheddar is 40 grams.
