Top 9 Australian Soft 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

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

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

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 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

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

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

McLaren is an Australian camembert-style cheese hailing from Woodside. The cheese is made from pasteurized Friesian cow’s milk. Underneath its bloomy rind, the texture is chalky, becoming creamy and soft as it ages. The aromas are intense, rich, and mushroomy, while the flavors are creamy, smooth, with slightly mushroomy notes. McLaren has won many awards, including gold medal at the Royal Queensland Food & Wine Show in 2010.Expand

Duet is an Australian cheese hailing from Woodside in South Australia. This brie-style cheese is made from a mixture of pasteurized goat’s and cow’s milk. Underneath its bloomy rind, the texture is soft and creamy. The aromas are mild and fresh, while the flavors are acidic and milky. It’s recommended to pair the cheese with crusty bread or fresh fruit such as pears.Expand

Gippsland Blue is an Australian cheese made in the style of Gorgonzola Dolce. The cheese is made from cow's milk in the region of Gippsland, where it matures from 8 to 10 weeks in underground cellars. It has a natural rind that's dotted with blue-gray mold. The texture is creamy and slightly runny and the aromas are strong, pungent, and yeasty. The flavors are complex – sweet, buttery, spicy, tangy, acidic, and sharp. It's recommended to use Gippsland Blue as a table cheese, in salads, or grilled.Expand

Goat on a Hot Tin Roof is a South Australian cheese made from pasteurized goat’s milk coming from Oskjberg and Towerview dairies. This rindless cheese has a soft and creamy texture, while the flavors are spicy and herbal because it is infused with a combination of pepperberry, Tanami apples, chili, and saltbush. It is recommended to pair it with a drizzle of high-quality olive oil and warm crusty bread.Expand