Cheesemaking regions in Australia
Our culture of cheesemaking remains strong as it grows and diversifies.
EACH AUSTRALIAN annually consumes an average of more than 14kg of cheese. So, it’s fortunate that each year we produce about 344,000 tonnes of it – from traditional hard cheddars to soft, creamy bries and everything in between. With a history dating back to the early 1800s, Australia’s dairy industry now directly employs more than 40,000 people and is the country’s third-largest rural industry behind wheat and beef. The national herd is 1.6 million-strong but began with just four cows and two bulls brought here on the First Fleet. There are now eight dairying regions across the country, each with its own unique set of environmental and climatic conditions. Cheesemakers within each region – both large-scale and artisan – create their products from sheep, goat and even buffalo milk, although most Australian cheese is still made from cows’ milk.
Bronwyn and Burke Brandon, from Prom Country Cheese, are members of a cheesemaking family with a history in dairying that extends back to the 1800s.