TAS­MA­NIA

Australian Geographic - - Geo Buzz -

The rich, fer­tile pas­tures and clean air of the is­land state lend them­selves to qual­ity pro­duce. And with one dairy cow for ev­ery three and a half peo­ple, there is no short­age of milk for cheese. In the 1820s, Aus­tralia’s first com­mer­cial cheese fac­tory opened here and a num­ber of local pro­duc­ers con­tinue to de­liver top-notch cheeses. At the 2017 Aus­tralian Grand Dairy Awards, Tas­ma­nian cheeses took out the num­ber-one spots in both Ched­dar Style Cheese and Semi-hard and Eye Cheese cat­e­gories, with north­ern Tassie’s Heidi Farm tak­ing out the top award in the coun­try – Grand Cham­pion – for its hand-crafted raclette.

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