Category Archives: * Australian cheese

What to drink with cheese . . .

Oh the list is endless, needless to say if you like to drink something with some particular cheese then do it!
Don’t worry about what people tell you, everyone is different with our own tastebuds, of course there are suggested options that pair well but if their not to your liking do you own thing!

Here is what I’ve found works for me over the years, of course you may differ but that’s ok.

We’ll, start by working our way down the cheeses and I’ll suggest cheeses from the list that I personally think works best.


These are cheeses which have been produced and have had no aging, so no more than a week old and to be enjoyed soon after production. Like Mozzarella, Ricotta etc.


A fresh wine like a fruity Sancerre or refreshing Rose
A light refreshing crisp ale like a lager
A fresh apple cider with a little sweetness
A Spanish Sherry with a little sweetness
Either a dry refreshing Junmai Ginjo or a sweeter Umeshu


With such fresh cheeses and gentle flavours it’s best to not have anything too overpowering. Anything with a crisp refreshing mouth feel that’ll match nicely with a gentle delicate flavoured cheese


All Brie & Camembert cheeses are classified as white mould cheeses, as well as triple cream Bries. But here they have been put into their own category below.
White mould cheeses are the most versatile of all the cheeses, they marry well with numerous beverages.


White wine of a dry and fruity nature such as Sauvignon Blanc & Rose
Dry barrel oaked wines such as Chardonnay
Full bodied red wines such as Shiraz & Cabernet Sauvignon
Crisp refreshing Pilsner style cheeses
Dark full bodied beers
Classic savoury Normandy Cider
Port or Sherry
Like wine, from the dry minerality to the sweet dessert wine style


With a delicate interior of the cheese it pairs well with dry wines
More robust Bries such as Brie de Meaux can handle the stronger full bodied red wines
Fresh crisp beers can withstand the stronger style Bries & Camemberts
Dark heavier beers can give a coffee/chocolate & cream effect
Camembert & Cider both hail from Normandy making them a perfect match
The sweetness of a fortified can pair wonderfully with the creaminess of a white mould cheese
Sake like wine, will pair with all manor of white mould cheeses


The dry crumbly citrusy cheeses such as any Holy Goat cheeses from Victoria.
Or classic French Goats cheeses from the Loire valley such as the ash coated St. Maure, or Chabichou du Poitou.


A fruity wine, such as a Sancerre, Riesling, Sauvignon blanc, Un-oaked Chardonnay or fruity Rose.
An equally fruity sparkling wine such as a Champagne or sparkling wine from the Loire valley.
A sweet dessert wine, like a Late harvest Botrytis or similiar.
French Cider, these tend to have more savoury apple notes than the sweeter versions outside of France
A crisp fresh Pilsner, Wheat beer with more malty notes such as a Kronenbourg Blanc.
Junmai Ginjo – A fruity and semi dry Sake, similiar to a Sauvignon blanc


All of the above suggestions match the gentle acidity and fruity notes in these cheeses
Sancerre is France’s Sauvignon Blanc and grows in the Loire valley.
The Loire Valley was originally the home of French Sparklings, until the Champagne region became the largest producer. Hence the name, Champagne now being well known as French Sparkling.
The dessert wine would give a lovely contrasting flavour to the goats cheese, much the same way as you’d drizzle some honey over Goats cheese.



Or strong soft goat’s cheeses, such as a Mothais sur feuille, which is matured in very high humidity and gives way to a softer, creamy fudgey interior. These cheeses when aged can have quite a punch to them, leaving the gentle acidity behind and bringing forth more of a zing on the palate.


A sweet dessert wine as you would with a fresh crisp goats cheese.
A robust red wine such as a Pinot Noir, but try to steer clear of anything with too much tannin such as a Cabernet.
A fortified such as an aged Port or a Spanish Sherry such as a Pedro Ximenez.
A whisky, such as a Japanese or Scottish Whisky variety. Possibly not an American Whisky as the smokiness can over power the cheese I find.
A classic Pale Ale, with a hoppy finish.
Umeshu – A sweet dessert Sake, with a sweet yet slight sourness.


With such a tang to these cheeses they behave similarly to a washed rind so you can pair them with something more robust to bring forth their subtleties.
The sweet wine and fortified will mellow the tang.
A whisky will bring forth the smokiness.
The red wine and Pale Ale will enhance the sweet leaving a creamy texture.

Be wary of red wine with non aged goats cheeses, the wines tannin and the cheeses acidity create a very unpleasant mouth feel. Be sure to taste your combination first before unleashing it on your guests!

Mothais sur feuille
Mothais sur feuille


Generally your smellier cheeses, with a sticky rind due to the washing during its maturing period. These cheeses are best eaten and smelt little, they have an oozy texture that coats the palate. Created by the monks who used to eat these cheeses on their ‘fasting days’, which is why sometimes these cheeses are referred to as having a meaty texture!
Such things as Epoisse, Taleggio and Raclette are the most well known.


Washed rind cheeses are best with a dry fruity white wine such as a Gruner Vetliner with a savoury finish.
A sweet Sauternes lends well to these cheeses.
With these cheeses having such a strong taste, and softer washed rind a yeasty taste, they lend well to heavy Trappist beers such as Chimay or a light Stout (Porter).
Depending on the strength of the cheese a Cider can be a pleasant pairing.


Epoisse is washed in a pomace brandy, so best paired with the same. The ‘meaty’ texture lends well to such strong flavours. Also from Burgundy, so the old adage what grow together goes together. It brings forward the creamy texture.
Raclette being from more Alpine areas, the local wines tend to be more minerally which match the savoury character of the cheese.
A sweet wine would hide a little of the punch whilst still allowing the flavours to penetrate.
A savoury cider would allow for a little sweetness contrasting with the cheese whilst also allowing the full flavours to come though.
The monks were the ones to play with cheese and created their Trappist beers, both having yeasty notes, they really do marry well together.
chimay and cheese


Such as the Dutch Wyngaard Chevre, Midnight Moon or Queso de Cabra from Spain
These aged semi hard goats cheeses still have a little of the goats cheese acidity but also have a more mellow sweetness that comes through the cheese and a fudgey texture in the mouth


A dry fruity wine such as a Gewurztraminer, or similar sparkling wine.
Sweet dessert wine with Pineapple notes, or try a more gentle fruity Riesling or Chablis with a savoury finish.
A crisp Pilsner or Wheat beer.
Umajun Junmai – a nutty savoriness and yet a gentle citrus note.


A sparkling wine to bring forward the cheeses sweetness.
Dessert wine to match the sweetness with the acidity of the Goats cheese.
Beer to refresh the palate with crisp bubbles
Sake to provide lively vanilla notes and finish with a crisp citrus to contrast the sweetness.

Learn more about Sake pairing here . . .



These cheeses are not for your faint hearted. Most definitely creamy and with minimum 70% fat content it’s not a cheese I recommend eating everyday. But, we have some wonderful suggestions on how to tone down that creamy mouth feel when you cant help but to over indulge!
So, whether you’re into your Brillat Savarin, Delice de Bourgogne or many of the other incarnations, this one is for you!


This type of cheese matches with so many things its hard to narrow down, but here are some of the ways I’ve enjoyed
it. . .

A dry classic French Champagne
A light fruity Rose, to bring forth memories of ‘strawberries & cream’
A sweet dessert wine such as a Vouvray
For something more heavy this cheese stands up to a full bodied Cabernet
A crisp refreshing Pilsner
A heavy Stout, try a Chocolate Stout ‘chocolate & cream’
A full flavoured apple cider with gentle sweetness, I prefer the Sidra del Verano from Spain
With a Tawny Port or for a sweeter version try a Spainish Sherry, Pedro Ximenez
A blended malt whisky from Speyside in Scotland, called Monkey Shoulder
Umeshu – A sweet dessert Sake, with a sweet yet slight sourness.


A Sparkling with lots of bubbles helps to cut through the richness of the cheese
Whilst I’m not a huge fan of dark beers, this is like a chocolate and beer cream delight.
However the bubbles in a Pilsner lightens the cheese cutting through the richness.
The sweetness in the Port helps the cheese feel like a all in one dessert luxury
This particular Whisky has a lovely mellow sweetness that pairs so marvelously with this cheese.
A fruity Sake reminiscent of a dessert wine.

brillat savarin cheese


So, now we’re talking of cheeses such as Ossau Iraty, Chebris & Alpine cheeses such as Uplands pleasant ridge from America, or France’s Comte & Beaufort . . . Manchego which we’ll come to later.
Some of these cheeses are made during certain times of the year but for arguments sake were going to put them into this category for now!


Classically a dry fruity white wine pairs best with Alpine cheeses such as a Vin Jaune
Fruity full bodied red wines have their place too
Belgium Pilsners, with a crisp finish or Pale Ale with more hoppy notes
Tawny Port or local Topaques
Karakuchi – with a minerality and upfront fruity notes, perfect for complex cheese flavour profiles


Vin Jaune made in the Comte region (what grows together, goes together)
Ossau Iraty used to have such a pungent aroma/taste that heavy red wines were used to mask the cheese. Thankfully this is no longer the case however the tradition still remains and with its fudgey texture pairs quite well with a fruity full bodied Pinot Noir.
Belgium beers are fruity enough whilst having enough savoury notes to match the complex cheeses
Ports with their sweetness bring out the more savoury notes of these cheeses
Karakuchi Sake, with its minerality makes it a perfect fit for savoury cheeses bring out out its subtle flavours


Talking of classic British cloth bound cheeses (although there are some great American ones too known as ‘bandaged wrapped’) such as Cabot. These are drier and crumblier than your supermarket versions with a tang that lingers on the palate due to the cheese being aged for 12 months or more


Depending on the strength of the cheese, a hearty red wine such as a Shiraz
A dry oak smoked chardonnay
A bold brown ale
A Tawny port
Umeshu, a sweeter style fruity sake


A hearty red wine can match the the strength of a sharp cheddar without becoming overpowering
The oaked Chardonnay will match the dryness of the cheese bringing out the grassy notes
Unless you have an Isle of Mull cheese which has strong whisky overtones so a whiskey would be best!
A full strength beer would match the cheddar without being too strong, what grows together goes together. British Cheddars are best with hearty British ales.
The sweetness of a fortified Port or Umeshu sake contrasts with the sharp cheddar bringing forth other subtle nutty flavours


Gentle Cheddars such as Cantal, Barbers Cheddar or Double Gloucester which have a more buttery texture and softer notes.


A fresh fruity wine from the same region
A crisp pilsner style beer
A crisp savoury cider, not too sweet
A blended malt whisky from Speyside in Scotland, called Monkey Shoulder


The wine would contrast the butteriness of the cheese bringing other flavours through
A Pilsner style beer would cut through the buttery notes with its refreshing bubbles
A refreshing French style savoury cider to contrast the butter notes
This particular Whisky has a lovely mellow sweetness that pairs so marvelously with this cheese.


A sheeps milk cheese, these generally have a natural oiliness to them with hazelnut overtones


A big bold red wine with heavy tannins
Local Rioja wine
Spanish beer from the La Mancha region with malty notes
Spanish Sherry
White Spanish Port
Sweeter Spanish cider like a Sidra del Verano


Manchego is a cheese that pairs wonderfully with heavy tannin red wines and compliment each other
The malty notes of the beer pair beautifully with the nuttiness in the cheese
Spanish Sherry with its sweeter notes brings out the subtler cheese notes
A savoury Spanish white Port would match the savoury notes of the cheese allowing others to come to the fore
The sweeter Spanish cider contrasting the savoury notes of the cheese


Aged Goudas have been aged for 12 months or more and as they age the flavours intensify from a caramel sweetness to a grainy salty texture.


Riesling or something floral
Champagne or something bubbly
Karakuchi – with a minerality and upfront fruity notes


The floral notes will mellow out the intense sweetness
The bubbles will have the same effect as above
Sherry will match the cheeses sweetness and contrast its saltiness
The Sake with its minerality will match perfectly for complex cheese flavour profiles


Blue cheeses tend to vary in strength but have a saltiness throughout the pate with a strong smell


A sweet dessert wine with fruity pineapple notes
A dessert wine, like a Late harvest Botrytis or similiar.
Full bodied Pale Ale
Port or Muscat
Spanish Sherry like a Pedro Ximenez
Glen Garioch


The sweetness mellows the saltiness of the cheese
The beer will match the strength of the cheese allowing other notes to come to the fore
The sweetness of the fortifieds pair to bring forth the gentle blue cheese flavours
This whisky has lovely vanilla notes with a gentle smokiness that matches with the cheeses intensity

Be wary of red wine with some blue cheeses, the wines tannin and the cheeses react to create a very unpleasant mouth feel, Metallic almost. Be sure to taste your combination first before unleashing it on your guests!


Such things as a coffee rubbed rind Bella Vitano American cheese, spiced Cumin Gouda, Isle of Mull Cheddar


These cheeses are interesting as they have so many options due to their flavourings

Pair with either a coffee or caramel flavoured drink to match the cheese
or a crisp wine or beer to contrast

Pair with either a spiced Rum or Whisky to match the cheese
or a sweeter fruity wine like a Riesling to contrast

This cheese is made with the milk of cows which are fed some of the leftover draff from the local whisky distillery.
Pair with a local Whisky to match the cheese
or a crisp refreshing white wine like Sauvignon Blanc to contrast

Bella Vitano Espresso

No matter what you enjoy, there is no wrong or right answers. You’ll be amazed just how much the cheeses can change with what you pair with them.
Everybody has different tastebuds!

Secrets of the forest

History of Secrets of the forest

Produced by That’s amore in Melbourne Australia. A company who makes traditional handmade fresh Italian cheeses brings us this little beauty.
You would barely know what wonder lurks underneath. . .

Maturing & Tasting notes

Weighing in a little over 1kg this cheese is made with pasteurised Australian buffalo milk and Australian black truffles, then is matured under wild grasses, just like they do with some traditional Italian cheese.

The cheese is then aged for 6 months to produce a semi hard cheese where the earthy flavours of the native grasses infuse the cheese and blend wonderfully with this rich creamy buffalo milk and then the flecks of truffle throughout the cheese lingers on the palate leaving you wanting more!


My own Truffle Brie recipe

Here is my own Truffle Brie.


Made use Onkaparinga brie from South Australia.
Onkaparinga Creamery is based on the southern fringe of Adelaide, it is named after the Onkaparinga River, whose name comes from the local Ngangkiparinga people, a word meaning women’s river.
This particular cheese is made using vegetarian rennet, the milk is sourced from local dairies and used to make this brie which has a well balanced medium strength flavour profile.


This pairs well with the Western Australian truffle paste from Manjimup.
Truffles is a large part of the Blakers family business on a Five Acre Nursery. They have had a vegetable & tree nursery since 1979.
In 1994 they attempted to grow French Black Truffles (Tuber Melanosporum) in our region and started to inoculate Hazelnut and Oak trees in the nursery.
They became a success and have since established a 16 acre trufferie on the farm. It is wonderful that we in Australia have our own truffle industry to be proud of, and I use these with pride in creating a wonderful cheese.

I mix some of the truffle paste with a local creme fraiche which gives a luxurious creaminess yet the perfect amount of truffle that lingers on the palate without over powering the cheese as it ages to the peak of perfection.


Check out our wonderful Western Australian truffles

Prom Country Cheese

Sheep sensation

History of Prom country cheese

Trevor and Jan Brandon of Red Hill Dairy established in April 2000.
First inspired by farmhouse cheesemaking in Europe they drew upon Trevor’s experience as a food microbiologist to give us distinctive, handcrafted regional cheeses from the Mornington Peninsula terroir.

In September 2014 Burke their son and Bronwyn his wife opened a new ‘Cheese Experience Centre’ Prom Country Cheese. It boasts a large production area adjoining a cellar door tasting room and cafe, and overlooks the pastures and rolling hills of the beautiful Moyarra valley.


Burke & Bronwyn run their own flock of dairy sheep in South Gippsland.
They have been farming sheep for over 20 years, which made the transition into sheep dairying a natural progression. The sheep run on fertile pastures in the rolling hills south of Korumburra.

burke walking sheep
A small round at 8cm in diameter with a weight of 170g

The Moyarra ewes share their milk as the lambs suckle overnight and what is left is used for cheesemaking.
Making this a real collaboration where the lambs nor mothers suffer the loss of their milk and/or connection.
Where the animals are at the fore and the cheese production is a by-product. Living up to the old saying that if your animals are happy the cheese will only be the better for it.

Sheep Sensation can be enjoyed at any stage, from fresh at 3-5 days, creamy at 14 days, to semi-matured at 3-4 weeks and aged at 2-3 months, when it develops a waxy-smooth, drier texture with concentrated flavours and a peppery finish.


Tasting notes

A farmhouse style cheese where the flavour is distinctively different with a balance between sweet and sour, and long finish on the palate. Melts in the mouth. The aroma is of the farm, reminiscent of freshly-cut grass.

Match with a crisp Semillon, Sauvignon Blanc or a bright Pale Ale when young or with a dessert wine as the cheese ages.

These cheeses use vegetarian rennet, and are free from genetically modified organisms, artificial stabilisers and preservatives.

Check them out here . . .

Maffra cloth bound Cheddar

History of Maffra

A local award wiining clothbound cheddar from just outside of Maffra in Gippsland, Victoria.
an area well known for dairy farming due to the rolling green hills in the area.

Those at Maffra understand the importance of farming from the ground up and regard themselves as farmers first, as they say you can’t have quality award winning cheese without quality feed and therefore healthy cows.


Aged between 15-24 months in their own maturation cellar this cheese has a cloth rind to allow for a thin rind and to retain a large amount of moisture.

Made using vegetarian rennet and milk from holstein and freisian breeds.


Tasting notes

Maffra clothbound Cheddar brings all the classic things you want, with its slight crumble yet a buttery sweetness initially leaving a grassy, milky cheddar taste on the palate.
Maffra is a crowd pleaser that pairs well with wine, beer or something stronger.

Big cheese tower

A whopper of a cheese tower.

Starting with the good looking Bella Vitano pepper rubbed cheese from Wisconsin, a disc of the world loved Colston Bassett Stilton.
A top of the Stilton we have a triple cream Brie; Brillat Savarin and then a little delicate goats cheese from.Holy Goat in Victoria, the La Luna.

Fire engine red

History of Fire engine red

From Jindivick, in Victoria. This cheese has won the Grand Champion Cheese at the 2011 Australian Grand Dairy Award

Fire Engine Red is a rich, creamy and buttery cow’s milk washed rind cheese.
Named for the heroic efforts of the fire fighters who saved the local dairy from the Black Saturday bushfires of 200. Fire Engine Red is said to express many of the local characteristics of those wonderful people.
Its powerful, and courageous, aromatic and at times challenging, but let it work over the palate and the memory will linger on.
Fire Engine Red is a new incarnation of Old telegraph road dairy.
fire engine red whole

Maturing & tasting notes

The rusty rind of Fire Engine Red is a result of regular washing with B linens, and this is responsible for the strong and pungent odour was washed rind cheese.
The soft and silky texture of the cheese carries notes of cauliflower and cabbage on the palate. It is rich, buttery and creamy with meaty, smoky notes reminiscent of smoked chorizo.
fire engine red wedge

Woodside Cheese Wrights


From Woodside Cheese Wrights in South Australia.

History of Versuvius


Initially produced exclusively for Otto restaurant in Sydney, before it was made available to the wider public.
The Woodside Cheese Wrights began producing their artisan products in the glorious Adelaide Hills in 1994 and have grown steadily since then.

Named after Italy’s notorious volcano this cheese has steep sloping sides with a concave top, named for its volcanic shape.


A crisp white goats’ cheese coated in a gentle fluffy white mould which develops over Vesuvius’s lightly ashed rind during it first two weeks of maturation. The vegetable ash, only has a very slight effect on the flavour, but helps to preserve the cheese.

Tasting notes

Vesuvius is mild and balanced with a slight hint of creamy blue flavour and a slight acidity which keeps young Vesuvius lively and fresh. Sold as young as four weeks old, Vesuvius continues to mature for more than ten weeks, at which stage it has lost some of its moisture and increased in intensity.

Bruce’s Blue

History of Bruce’s Blue

Sue and Bruce grew up in Melbourne and Geelong and working for several years on a hobby farm in Kilmore.
The bug had struck and from then on farming was in their blood, moving to Katunga and buying 75 dairy cows.
In 1984 they moved to Locheilan and extended their family to 123 cows.
With a penchant for sustainability they planted trees and extended their family to over 200 mainly Friesians with some Jersey cross-bred cows.
Tree planting has always been important to us and most of the trees on the farm have been planted by us. Many have died or been killed by destructive stock! But the cows appreciate the shelter in summer and in winter.


Cheese making has been Bruce’s passion for many years. He took his first course in 1986, and followed it with additional courses in 2003 and lots of experimentation. And are we pleased he did, what a wonderful cheese this is.

The flavour characteristics of our cheeses vary according to the season of the milk. This is one of the true delights of handmade cheese. Bruce collects the milk straight from the cows early in the morning and carries it directly to the dairy. It could not be fresher! It is pasteurised quickly, non-animal rennet and cultures are added, and the curd is then handled according to the type of cheese to be made.

We think it’s very exciting to be making cheese from our own milk, as we know just how fresh and nutritious it is. We know you’ll enjoy it, too. It’s beautiful cheese from beautiful cows.
Not only beautiful on the palate but wonderful on the eyes too, with its fine blueing it really is something to stare at in wonder.


The blue cheese curds are pressed lightly by hand as they are placed in the hoops for shaping and moulding. We pierce the cheese to allow air to reach into the body. This prompts the creation of its distinctive veining – the blue mould starts to grow when exposed to the air and spread throughout the cheese.

Tasting notes

Made in the Stilton style, this cheese exhibits the classic flavours of an English blue, yet with a gentle bite. Firm and mild when young, it matures to a smooth, full-bodied complexity of flavours as it ages.
Its so pretty it’s almost too good to be eaten, but it will get the better of you! Enjoy

Learn more of Locheilan cheeses here . . .

Bay of Fires

Bay of Fires comes from the east coast of Tasmania, well known for its hilly lush green pastures and crisp fresh air.
In 1773 Captain Tobias Furneaux came upon this coast of Tasmania and seeing it alight named the area Bay of Fires.

bay of fires logo

History of Bay of Fires

Ian Fowler is one of the 13 generations of cheese makers, with his younger brother still makes cheese in England. Dating back for more than 400 years the Fowlers have always been in the cheese making business, and Ian is definitely one of the flock.
When he bought some land in Tasmania he decided to follow on the family tradition.
Having been brought up on the family farm, one of England’s oldest purpose built cheese factories still being used today. He honed his craft as only the best have, learning his skills from his Father and Grandfather


The Cheddar is made in truckles and still in keeping with the traditional hand made methods, this is where the wonderful fruity, notes come through not only from the lush grass but into the cheese, which has been aged on pine boards before being released to us after 12 months of aging.

bay of fires

Tasting notes

The cloth bound Cheddar not only protects the cheese as it ages but imparts a dustiness to the cheese on the rind, yet inside brings forward notes of fruitiness, and smells of fresh grass, with a slight bite you’d expect from a well aged Cheddar.
Placing above Pyengana in the Australian cheese awards this cheese is ensuring the world knows that they produce some amazing cheeses down there!