The Aussies are so good at everything food and wine-related I expected them to be brilliant at cheese too. It's coming but they still have a way to go, judging from my recent visit. Admittedly I didn't visit some of the best areas for cheese such as Gippsland and Tasmania but I'd say they were 4-5 years behind the states*.
They're hampered of course by the fact that they can't make unpasteurised cheeses, an extraordinary situation. Government intervention gone mad. They're campaigning against it as you can see from this poster in the cheese room at De Bortoli but until they get the right to work with raw milk they'll never make great cheese.
That was certainly the problem with the camembert-style cheeses I tasted at the Yarra Valley Dairy, one of the highlights of the trip in cheese terms but in every other respect it was a model modern dairy turning out interesting and innovative cheeses.
I particularly liked their marinated cheeses, Saffy and Cardi (Australians abbreviate everything!) made with saffron and cardamom respectively. They're softer than most marinated cheeses I've come across - more like a spice-infused spreadable cheese - and absolutely delicious. Saffy is made from cows milk and flavoured with saffron, cumin and lemon zest. Cardi, which is slightly smokey, is based on goats' milk. There's also a cheese called Juno (short for juniper, of course) which I didn't get to taste.
Jack Holman the cheesemaker also make a delicious Persian Fetta (sic) which is flavoured with olive oil, thyme and garlic and packed in rather dinky tins which are apparently served in Emirates first class. (I didn't get to experience that, sadly!) It would also be great crumbled into a salad or on pizza or flatbreads.
I also liked their Black Savourine - a Valençay-style ash-coated goats cheese though again this would have been better made from unpasteurised milk.
If you're in the area do visit them. They have s fantastic shop which also sells a lot of wines from small producers who don't have a cellar door. We tried the Bird on a Wire Marsanne (perfect with the Saffy) and a very good chardonnay called Salo which you can also buy from the excellent Barrique wine store in Healesville.
*For a more complete rundown on artisan cheeses in Australia read this recent feature in The Age.
Wow what a cheese feast and yes it is a shame about no unpasturized milk in cheese. We are lucky like the Yarra Valley to have our own Margaret River Cheese company who makes some outstanding cheese, plus a local Organic dairy farmer is now making outstanding cheeses on farm, the Romano is to die for.
ReplyDeleteThanks for sharing and here's to the Australian Cheese.
Yes, good luck with your campaign to be able to work with raw milk!
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