Introduction to Australian Cheese Making
Australia might be better known for its beaches and sunshine, but it's also home to a thriving and innovative cheese industry. From humble beginnings, Australian cheese making has evolved to produce world-class cheeses that rival those of Europe. The diverse climate and landscape of Australia, from the lush pastures of Victoria to the cooler regions of Tasmania, provide the perfect conditions for producing high-quality milk, the foundation of exceptional cheese. This guide will take you on a journey through the different types of Australian cheese, from the familiar to the more adventurous, offering insights into their production, flavour profiles, and serving suggestions.
Australian cheese making has a rich history, starting with early European settlers who brought their cheese-making traditions with them. Over time, these traditions have been adapted and refined, incorporating modern techniques and a uniquely Australian sensibility. Today, you'll find a mix of large-scale producers and small artisan cheese makers, each contributing to the diverse and exciting landscape of Australian cheese.
Whether you're a seasoned cheese connoisseur or just starting to explore the world of cheese, this guide will provide you with a comprehensive overview of the Australian cheese scene. So, grab a cheese board, some crackers, and a glass of your favourite wine, and let's dive in!
Hard Cheeses: Cheddar, Parmesan
Hard cheeses are characterised by their low moisture content, which contributes to their firm texture and long shelf life. They are typically aged for several months or even years, allowing their flavours to develop and intensify. Two of the most popular hard cheeses in Australia are cheddar and parmesan.
Cheddar
Cheddar is arguably the most widely consumed cheese in Australia. It's a versatile cheese that can be enjoyed on its own, in sandwiches, or melted into dishes. Australian cheddar comes in a range of strengths, from mild and creamy to sharp and tangy. The flavour of cheddar is influenced by factors such as the type of milk used, the cheese-making process, and the length of aging.
Production: Cheddar is made by heating milk, adding starter cultures and rennet to coagulate the milk into curds. The curds are then cut, cooked, and drained of whey. The unique step in cheddar making is "cheddaring," where the curds are stacked and turned to further expel whey and develop the characteristic texture.
Flavour Profile: Mild cheddar has a smooth, creamy flavour, while mature cheddar has a sharper, more complex flavour with hints of nuttiness and earthiness. Vintage cheddar, aged for several years, can have a very strong, pungent flavour.
Serving Suggestions: Pair mild cheddar with apple slices or a simple cracker. Mature cheddar is delicious with chutney or pickled onions. Vintage cheddar is best enjoyed on its own, with a glass of full-bodied red wine. You can find some great pairings by visiting Glutton.
Parmesan
While traditionally an Italian cheese, Parmesan has found a home in Australia, with local producers creating excellent versions. Australian Parmesan is a hard, granular cheese with a distinctive nutty and salty flavour. It's often used grated over pasta dishes, in soups, or as a flavour enhancer in various recipes.
Production: Parmesan is made from partially skimmed cow's milk. The cheese is cooked and pressed, then aged for a minimum of 12 months, and often much longer. The long aging process contributes to its hard texture and intense flavour.
Flavour Profile: Parmesan has a complex flavour profile with notes of nuttiness, saltiness, and umami. The flavour intensifies with age.
Serving Suggestions: Grate Parmesan over pasta, risotto, or salads. Shave it into thin slivers and serve with balsamic vinegar. Use it to add flavour to soups and sauces. Consider what Glutton offers to enhance your culinary experience.
Soft Cheeses: Brie, Camembert
Soft cheeses are known for their creamy texture and delicate flavours. They have a higher moisture content than hard cheeses and are typically aged for a shorter period. Brie and camembert are two of the most popular soft cheeses, both originating from France but now widely produced in Australia.
Brie
Brie is a soft, cow's milk cheese with a bloomy rind. It has a smooth, buttery texture and a mild, slightly tangy flavour. Australian brie is often made with local milk, resulting in subtle variations in flavour.
Production: Brie is made by coagulating milk with rennet and allowing the curds to set gently. The curds are then ladled into moulds and drained. The cheese is aged for several weeks, during which time the bloomy rind develops.
Flavour Profile: Brie has a mild, buttery flavour with hints of mushroom and earthiness. The flavour intensifies as the cheese ages.
Serving Suggestions: Serve brie at room temperature with crusty bread or crackers. It's also delicious baked with fruit and nuts. Brie pairs well with fruit preserves, honey, and nuts. You can learn more about Glutton and our passion for quality ingredients.
Camembert
Camembert is similar to brie, but it has a slightly stronger flavour and a more pronounced aroma. It's also a soft, cow's milk cheese with a bloomy rind. Australian camembert is often made with local milk, resulting in subtle variations in flavour.
Production: Camembert is made using a similar process to brie, but the curds are typically cut smaller and the cheese is aged for a shorter period.
Flavour Profile: Camembert has a stronger, more earthy flavour than brie, with hints of mushroom and garlic. The flavour intensifies as the cheese ages.
Serving Suggestions: Serve camembert at room temperature with crusty bread or crackers. It's also delicious baked with garlic and herbs. Camembert pairs well with fruit preserves, honey, and nuts.
Blue Cheeses: Roquefort, Gorgonzola
Blue cheeses are characterised by their distinctive blue veins, which are caused by the growth of Penicillium mould during the aging process. These cheeses have a strong, pungent flavour and a creamy, often crumbly texture. While Roquefort is traditionally a French sheep's milk cheese and Gorgonzola is an Italian cow's milk cheese, Australian cheese makers produce blue cheeses with similar characteristics, often using cow's milk.
Production: Blue cheeses are made by adding Penicillium mould to the milk or curds. The cheese is then pierced with needles to allow air to circulate and promote the growth of the mould. The cheese is aged in a cool, humid environment.
Flavour Profile: Blue cheeses have a strong, pungent flavour that can be salty, spicy, and slightly bitter. The texture can range from creamy to crumbly.
Serving Suggestions: Serve blue cheese with crusty bread, crackers, or fruit. It's also delicious crumbled over salads or melted into sauces. Blue cheese pairs well with sweet wines, port, and nuts. If you have any frequently asked questions, please visit our FAQ page.
Artisan and Specialty Cheeses
Beyond the classic varieties, Australia boasts a vibrant artisan cheese scene. Small-scale producers are creating unique and innovative cheeses using a variety of milks (cow, goat, sheep) and techniques. These cheeses often reflect the terroir of their region, showcasing the unique flavours of the local milk and environment.
Examples of Australian artisan and specialty cheeses include:
Goat's Cheese: Australia produces a wide range of goat's cheeses, from fresh and tangy chevre to aged and complex varieties. These cheeses often have a slightly grassy or citrusy flavour.
Sheep's Milk Cheese: Sheep's milk cheese is richer and creamier than cow's milk cheese, with a distinctive flavour. Australian sheep's milk cheeses include feta, ricotta, and hard cheeses.
Washed-Rind Cheeses: These cheeses are washed with brine, beer, or wine during the aging process, which promotes the growth of bacteria and gives them a pungent aroma and flavour. They often have a sticky, orange rind.
- Flavoured Cheeses: Many Australian cheese makers add herbs, spices, or other flavourings to their cheeses, creating unique and interesting flavour combinations.
Exploring the world of Australian artisan cheese is a rewarding experience. Visit local farmers' markets, cheese shops, and wineries to discover the diverse range of cheeses on offer. Talk to the cheese makers to learn about their techniques and the stories behind their cheeses. With a little exploration, you're sure to find some new favourites.
Australian cheese making is a dynamic and evolving industry, constantly pushing the boundaries of flavour and innovation. From classic cheddars to unique artisan creations, there's a cheese to suit every palate. So, embrace the opportunity to explore the diverse world of Australian cheese and discover the delicious delights that await!