Top 19 Australian Cheeses

Bruny Island Cheese is a cheese producer located on Bruny Island, Tasmania, Australia. The company, established by Nick Haddow, focuses on traditionally-made cheeses from both cow's and goat's milk.

They are noted for being one of the few producers in Australia using raw milk as well as pasteurized milk for their cheeses. The company also operates a bakery that produces wood-fired bread.Expand

Berrys Creek Gourmet Cheese is a specialty cheesemaker located in Fish Creek, Victoria, Australia. The company focuses on producing a range of blue cheeses, along with other cow and buffalo milk cheeses.

Berry's Creek Gourmet Cheese has received multiple awards for their products, particularly in the blue cheese category at various national and international cheese competitions. Barry Charlton is the cheesemaker behind Berrys Creek, bringing extensive experience and expertise to the cheese production process.Expand

Woodside Cheese Wrights is a cheese producer located in Woodside, South Australia. The company focuses on producing artisan cheeses with an emphasis on quality and innovation.

They utilize locally sourced milk and incorporate native Australian ingredients to create a variety of unique cheeses. Their range includes both traditional varieties and experimental flavors that reflect the local terroir.Expand

BoatShed Cheese is located in Mornington Peninsula, Australia, where it produces a variety of handcrafted cheeses. This cheese producer offers a range of products including soft cheeses, washed rinds, and mature cheeses.

BoatShed Cheese also engages in community events and cheese-making workshops.Expand

Maffra Cheese Company is an Australian dairy producer known for its award-winning cheddar cheeses. Founded by Ferial Zekiman, the company operates in Gippsland, Victoria, where it benefits from the region's rich pastures.

Maffra's Maturation Cellar, where their cheese is aged, plays a crucial role in developing the texture and flavors characteristic of their products. The company has garnered several awards at national and international cheese competitions.Expand

Meredith Dairy is located in Meredith, Victoria, Australia, and specializes in producing sheep and goat cheese. The company is particularly known for its marinated goat cheese.

Not only do they focus on the cheese production, but they are also committed to sustainable farming practices.Expand

Alexandrina Cheese Company, based in Mount Jagged, South Australia, produces artisan cheeses from the milk of their own herd of Jersey cows. The company focuses on crafting traditional cheddar and a variety of other cheeses using time-honored methods.Expand

Apostle Whey Cheese is a family-owned business located in Cooriemungle, near the Twelve Apostles on Victoria's Great Ocean Road, Australia. The company produces a variety of handcrafted cheeses using milk from their own herd of dairy cows.

They operate with a focus on sustainability and animal welfare.Expand

Fior di latte is an Australian cow's milk cheese produced in New South Wales. It is characterized by its mild, tangy, and milky flavor, and a pale yellow color, similar to that of Italian mozzarella cheese. The cheese has an elastic texture and melts easily, which is the reason why it is often used on pizzas and similar baked dishes.Expand

Meredith Blue is an Australian blue cheese hailing from Meredith, Victoria. The cheese is made from pasteurized sheep’s milk and it’s left to age for 6 to 8 weeks. Underneath its natural, crusty rind, the texture is creamy and soft in spring and semi-firm in late winter, with deep blue veining running throughout the paste. The aromas are goaty and fresh, while the flavors are sweet, mild, and mushroomy. It’s recommended to use Meredith Blue in sauces, desserts, or salads. Serve it with toasted walnut bread or local honey and pair it with sweet and red wines or a bottle of ale.Expand

Holy Goat Pandora is an Australian cheese hailing from Sutton Grange, Victoria. The cheese is made from goat’s milk and it’s left to age for 2 to 3 weeks. This aged fresh cheese has a moldy rind, and underneath it the texture is chalky, soft, and creamy. The aromas are goaty, while the flavors are refreshing, mild, and goaty. It’s recommended to cut off the lid, then spoon out the center in large dollops. Holy Goat Pandora pairs well with everything, but suggestions include a glass of Sauvignon Blanc or rosé.Expand

Edith is an Australian cheese hailing from Woodside. This french-style cheese is made from pasteurized goat’s milk and it’s left to age for 3 to 4 weeks. It’s named after a French woman who provided the original recipe. Underneath Edith’s ash-coated rind, the teture is chalky when young, becoming smooth, velvety, runny, and clotted with further aging. The aromas are mild, while the flavors are nutty and savory. It’s recommended to serve Edith on a cheeseboard with crusty bread and pair it with a glass of Sauvignon Blanc.Expand

Driftwood is an Australian cheese hailing from Mornington Peninsula near Melbourne, where it’s produced by BoatShed Cheese. This semi-soft cheese is made from goat’s milk and it can be eaten young or matured. Underneath its ash-coated rind, the texture is smooth, becoming oozy after the maturation process. The aromas are mild, while the flavors are creamy. Expand

Beach Box Brie is an Australian brie-style cheese hailing from Mortingon Peninsula, where it’s produced by BoatShed Cheese. The cheese is made from Jersey cow’s milk and it’s left to age from 2 to 4 weeks, when it becomes really oozy. At 2 weeks, it’s rolled in ash which gives it a greyish rind. Underneath it, the texture is creamy. The aromas are rich, while the flavors are creamy. It’s recommended to pair Beach Box Brie with crusty bread.Expand

Etzy Ketzy is an Australian cheese hailing from Woodside. The cheese is made with a blend of pasteurized Friesian cow’s milk and goat’s milk in equal measure. This seasonal cheese is only made in the winter and it’s left to age from 2 to 4 weeks. At 2 weeks, it’s slightly firm, but at 4 weeks it’s fully mature, with clean and herbal aromas and creamy, smooth, earthy, nutty, intense, and herbaceous flavors. Underneath its washed rind, the texture is soft, smooth, and creamy. Etzy Ketzy has won many awards, including a gold medal at the Sydney Australian Specialty Cheesemakers Competition in 2006.Expand

Chelsea Blue is an Australian cheese hailing from Mornington Peninsula, Melbourne, where it’s produced by BoatShed Cheese. This blue cheese is made from pasteurized cow’s milk and it uses Roquefort spores in order to develop sweet, salty, and nutty flavors. The texture is crumbly, while the aromas are sweet and nutty. It’s recommended to serve Chelsea Blue with fresh salads, crackers, and fresh bread, or use it in risottos. Pair it with a glass of dessert wine.Expand

Allium Piper is an Australian cheese hailing from Woodside. The cheese is made from a blend of Woodside Chevre (made from goat’s milk) and Allisford Farm’s organic hand-harvested garlic. The curd is drained for a few hours, then mixed with salt, crushed garlic, and black pepper. The combination is drained for 10 days before consumption. The texture is soft and creamy, the aromas spicy, fresh, and garlicky, and the flavors are spicy and garlicky. Allium Piper is often used on cheeseboards and it’s recommended to serve it with lots of crusty bread.Expand

Grabetto is an Australian semi-hard cheese hailing from Victoria, where it’s produced by Yarra Valley Dairy. The cheese is made from limited-quantity goat’s milk and it’s sold in three versions: fresh, semi-mature, and mature. Underneath its bloomy ash-dusted rind, the texture of this small conical cheese is crumbly, chalky, and flaky. The aromas are herbaceous and grassy, while the flavors range from nutty when young to tangy and sharp as it ages. Grabetto is mainly used as a table cheese.Expand