56 Cheese Counter
Having sampled the best cheese from around the world, Ellie and Sam Studd can attest that when it comes to unique varieties with superior flavour, there’s no place like home.
The best of Australian varieties.
THIS MONTH, we’re excited about the authentic artisanal cheeses we have available at our doorstep. Not being bound by centuries of cheese-making traditions has enabled Australian makers to innovate and create extraordinary cheeses with their own terroir.
OUR TOP PICKS Holy Goat Cheese (VIC)
Sutton Grange Farm creates benchmark goat’s cheeses. Its signature ‘La Luna’ has a full-bodied flavour, and earthy, citrus and nutty notes.
Shaw River Buffalo Cheese (VIC)
From the dairy that pioneered milking buffalo in Australia. Its ‘Annie Baxter Special Reserve’ is a hard cheese with a natural rind, smooth texture and balance of sweet caramel and nutty tones.
Bruny Island Cheese Co. (TAS) Cheesemakers that focus on small
production, traditional herds and environmentally sustainable practices. Our favourite is its ‘C2’, Australia’s first raw-milk cheese made into a cooked curd cheese, with a sweet aroma and a mild brown butter and nutty flavour.
Prom Country Cheese (VIC)
This family owned dairy in South Gippsland is famous for its ‘Venus Blue’, a delicate, creamy blue with a soft finish.
Section28 Artisan Cheeses (SA)
Section28 produces Alpine-style cheeses in the Adelaide Hills, including the ‘Monforte’, a raw-milk semi-hard cheese that has sweet, milky notes and balanced fruit and earthy undertones.
ULTIMATE AUSSIE CHEESE BOARD – THE BASICS
We recommend 50-100g of cheese per person. You can curate your board by: 1. Milk types – eg one each of goat’s, cow’s, ewe’s and buffalo cheese.
2. Cheese types – eg one each of soft, hard, blue cheese.
3. One cheese – select one standout cheese and let guests at it!
SELECTING VARIETIES
Choose quality over quantity. Select just a few cheeses with a special story. Listen to your tastebuds. Choose what you like; there’s no right or wrong! Develop a relationship with your local cheese specialist and ask them to guide you.
SERVING UP
Remove cheese from the fridge at least one hour before serving. Arrange on your cheeseboard, positioning from mild to wild, soft and creamy to start, and strong and stinky to finish. Serve with fresh baguette, toasted macadamias, native Australian honeycomb, quince paste, muscatels and walnut roulade. Decorate with native gumnut branches.