top of page

Artisanal Cheese Makers & How They Partner with Chefs in Australia

Forget fancy restaurants and Michelin stars. The real stars of the food scene might surprise you: cheesemakers! From creamy brie and tangy camembert produced in Victoria's rolling hills to the robust washed-rind wonders of Tasmania and the salty haloumi brined to perfection in New South Wales, a passionate crew of Australian cheese makers are crafting a symphony of flavours that elevate dishes across the nation.

artisanal cheese

A Rich Tradition, Modern Twists

Cheesemaking in Australia boasts a long and proud history, dating back to the 18th century with European settlers. These early cheesemakers brought their traditions and techniques, laying the foundation for the diverse cheese landscape we have today. But cheesemakers aren't just replicating the past; they're pushing boundaries and creating unique cheeses that reflect the country's unique environment and vibrant food culture.

Take, for example, Simon Sheather from Bruny Island Cheese Co. in Tasmania. Inspired by the local sea air and native herbs, he creates a stunning smoked cheddar with a gentle smokiness that pairs perfectly with crusty bread and a glass of pinot noir. This spirit of innovation is what keeps Australian cheese exciting, with new styles and flavour profiles constantly emerging.

A Winning Partnership: Chefs and Cheesemakers

The magic happens in the beautiful partnership between cheesemakers and chefs in Australia. Chefs, with their insatiable curiosity and creative vision, are always on the hunt for new and exciting cheese experiences to add to their menus. This collaboration fuels innovation on both sides. Cheesemakers, inspired by chef feedback and adventurous palates, are experimenting with unique flavour profiles, ageing techniques, and local ingredients. Imagine a plate featuring a perfectly seared lamb rump, its richness balanced by the subtle nuttiness of a marinated goats cheese from Meredith Dairy. Or picture a steaming bowl of pasta tossed in a creamy sauce infused with the gentle smokiness of Bruny Island Smoked Cheddar. These are just a few examples of how chefs leverage the artistry of cheesemakers to take their dishes to the next level.

Cheese Beyond the Plate

The rise of artisanal cheesemaking has had a massive impact on Australian food. It's fostered a deeper appreciation for high-quality ingredients and the meticulous craftsmanship that goes into making them. Cheese is no longer an afterthought but a celebrated element, adding layers of flavour and texture to a dish or a cheese board bursting with regional specialties. But the love for cheese doesn't stop at restaurants. Cheese shops across the country offer a chance to explore a diverse range of cheeses, from creamy brie to robust washed-rind varieties. Cheese tastings and pairing events allow you to delve deeper into the world of cheese appreciation, learning about the perfect cheese and wine pairings or how to create a show stopping cheese board. You can even incorporate cheese into everyday meals – a creamy goat cheese adds a tangy twist to a simple salad, while a sharp cheddar elevates a grilled cheese sandwich to new heights.

The Future is Gouda!

The future of Australian cheese is bursting with exciting possibilities. With a growing appreciation for artisanal products and a new generation of passionate cheesemakers entering the scene, we can expect to see even more innovation and diversity in cheese styles. So, next time you're at the supermarket or a cheese shop, take a moment to explore the world of artisanal cheeses. You might just discover your new favourite flavour!

Comentários


chefhirelogo.PNG
bottom of page