NEW CHEESES TO TRY:

Not only do Julie and Ivan Larcher from Long Paddock Cheese teach great classes, they also produce their own wonderful product. Our favourite is Banksia, a semi-hard cheese made with organic cow’s milk. It’s nutty, fruity, buttery and sweet, and most importantly has an authentic taste of place.

Long Paddock cheese is available at most specialty cheese stores, but if you can’t get your hands on it, these are other local hard or semi-hard varieties to try:

• Bruny Island Cheese (TAS) – Tom or C2

• Section 28 (SA) – Sunrise, Monte Forte, Monte Diavolo, Fontina

• Bay of Fires Cheese (TAS) – Cheddar

• L’artisan Cheese (VIC) – Mepunga Gruyer

• Nimbin Valley (NSW) – Monte Nardi

• Pecora Dairy(NSW) – Yarrawa