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Cheesemaking
A celebration of passion, art and science
Australian cheesemakers' pride themselves on the care, quality, innovation and excellence in which they strive to produce world class specialty cheese. They believe good cheese starts with the freshest milk, and it's the fine milk quality in Australia that makes Australian cheese so delicious. The best cheeses come from regions where the animals (cow, goat, sheep and buffalo), the farming methods and the soil are all part of the process, and the Australian environment is just that - clean and green. With one of the most efficient dairy production industries in the world, Australia produces an ever-increasing range of quality pasteurised dairy and non-bovine milk products in Victoria, New South Wales, Tasmania, South Australia, Western Australia and Queensland from its clean, lush pastures and diverse climatic conditions.
But strangely, there's also something quite indulgent about enjoying the delicious labours of this ancient artisan craft - the sheer enjoyment from a simple wedge of creamy, rich camembert, brie or blue mould, or that distinctly delicious bite from a shaving of sweet, slightly sharp parmesan. Even the excitement provoked by nibbling a broken edge off a piece of crumbly cheddar and the anticipation of enjoying an earthy, full-bodied washed rind. Which ever style or way in which you enjoy cheese, it's the perfect ingredient to complete any menu on any occasion.
Our eating enjoyment would not be complete without the joy of cheese!
