Australian Cheese Please

enjoying australia’s quality cheese at its best

australiancheeseplease

ACP.24pp cookbook.ƒ 06/10/2005 10:53 AM Page 2

The quality and diversity ofAustralian cheese has never beenbetter. In delis, specialty stores and retail outlets, consumers canchoose everyday favourites fromcheddar, to an ever increasing rangeof specialist cheese, such as brie,blues and washed rinds.

We hope this guide helps to enhance your experience of finecheese, and encourages you to seek out and discover a variety ofquality Australian-made produce.

discover cheese...


As a nation we pride ourselves on thequality of our local produce. Australiandairy farmers produce over 10 billionlitres annually to provide the drinkingmilk, dairy produce and of course, thewonderful cheese we all enjoy.

Australia makes some great cheesesand you can’t do that without startingwith great milk.

Australian cheese is made with milkfrom cows that graze almost entirely onfresh, green pastures. They produce acheese that is rich and creamy yellowin colour due to the increased amountsof beta-carotene in the milk. By comparison, European cheeses are generally made with milk from cowsthat are fed silage and are often pale in colour. Happy, pasture-fed cowsproduce high quality milk that is thenturned into delicious, creamy-colouredcheese.

Is it any wonder Australiancheeses are so highly regarded on the world stage?

Australia is gaining world recognition for the quality of our specialist cheeses.Not only are domestic consumption and exports growing, but Australian producers are repeatedly winning international awards.

Australian cheese is celebrated for itsquality, flavour and innovation – a resultof best practice cheesemaking.Australian cheesemakers are artists whouse science and experience to create flavour and character in every cheesethey produce – the cheesemakers’importance should never be under estimated.

When you purchase Australian cheese,you are supporting the Australiancheese industry and its developmentand at the same time helping theAustralian economy.

Ask for...“Australian Cheese Please”

...australian cheese

When buyingcheese, ask yourself: “Is itAustralian? ”


Body: A term which denotes the physical consistency of a cheese – soft, firm, hard, crumbly - and is oftendetermined by the moisture content.

Curd: This is the first stage in cheesemaking which is a coagulatedportion of milk comprising protein, fat, water and a small amount of milksugar (lactose).

Eyes: Holes are formed in the cheesefrom bubbles of carbon dioxide gasproduced during fermentation.

Farmhouse Cheese: Refers to hand-made cheese using milk sourced fromthe cheesemaker’s farm.

Maturation: Also referred to as “Ageing”.This important stage in cheesemakingis when a cheese is left to ripen.

Moulds: Moulds can be on the surfaceor interior of the cheese. They assist in the development of flavour and aroma,and hasten the ripening process. Most moulds are strains of Penicillium.

Rind: A protective external surface of acheese. Its role is to protect the interiorof the cheese while allowing it to ripenand develop in flavour and texture.

Specialist Cheese: Refers to hand-made cheese using both on farm andbought-in milk.

Surface Ripened: Ripening takesplace from the surface of the cheesetowards the centre. Surface ripenedcheeses, such as brie, camembert andwashed rind, develop an edible rind orcrust which influences the flavour andbody of the cheese.

Use-by Date: Australian cheeses all display a use-by date on their packaging. It serves as a guide forwhen a cheese is expected to be inpeak condition for serving.

Wrapping: The style of cheese dictateshow and when the cheese is wrapped.For example, white mould cheesesoften breathe through the wrapping as they continue to ripen.

cheese speak

Boost your cheese knowledgeby brushing up on these oftenused terms.


More and more people are discovering the pleasures of selecting and serving Australiancheese; there are no fixed rules,cheese can be enjoyed at any time!

Some like to serve cheese with pre-dinner drinks whilst others prefer to serve it with the meal. It dependsvery much on the style of cheese.Some like to serve cheese after themain course and others after dessert.Some simply serve cheese casually on a platter to share with friends.Cheese is that versatile!

To make it simple, there are a few easyguidelines to follow when selecting theperfect Australian cheese.

1. Where possible, always taste thecheese prior to purchasing.

2. Choose one or two perfectly ripenedcheeses, rather than a collection ofmediocre cheeses to feature on acheese plate.

3. If possible, buy cheese freshly cutfrom a larger wheel or piece.

4. Choose cheese close to use-bydate. Cheese is often reduced inprice close to the use-by date for a quick sale. This is great for consumers as cheese is often ripeand at its best by then. (NB. Takecare it’s not overipe).

5. Purchase Australian cheese from a reputable retailer with a largeselection of cheeses and a high turn-over. Quality delis and supermarkets take time to know the best products and can adviseyou on a cheese that is in perfectcondition and ready to eat.

…one perfect cheese

Remember the three “R’s”when selecting Australian cheeses.

When a cheese is Ripeand at Roomtemperature, it’sReadyto serve!


As with most things in life, you willalways be rewarded by choosing aquality product. Cheeses of quality will never disappoint so be sure yourpurchase is in peak condition when you plan to serve it.

Soft ripened cheeses, such as whitemoulds, washed rinds and blues, need to be specially selected to ensurethey are served ripe and in premiumcondition.

Look for white moulds and washedrinds that are soft to the touch, displaya small amount of breakdown on thesurface mould and have centres thatooze or bulge. White moulds have a‘mushroom’ aroma, while washed rindshave a more robust smell.

Blues should look moist, be evenlyrinded and have an earthy aroma with a damp, but not sticky rind.

Refer to the individual cheese classifications for further information on cheese selection.

soft and ripe…selecting the perfect cheese

Always ask yourdeli for advice onwhich Australiancheeses are ripeand explain whenyou anticipateserving them.

Be guided bytheir selection or suggestionswhen buyingcheeses. Afterall, they are theexperts!

The ripening of White Mould cheese

Stage 1 - Chalky curd throughout the cheese.Approximately 6 – 8 weeks to ripening.

Stage 2 - Curd under the rind has softened,still with a chalky centre. Approximately 3 – 4weeks to ripening.

Stage 3 - Chalk line has disappeared – the centre is soft throughout. A minimum of 6 weeks to achieve.

1

2

3


Correct storage is a vital factor in nurturingcheese to itsoptimum servingcondition.

• As a general rule and where possible,always store cheese wrapped in itsoriginal wrapper.

• Use waxed paper (or loose clingwrap, depending on the cheese style)if the original wrapper is not availableas it allows the cheese to breathe.

• Avoid using foil for wrapping bluecheese for more than 2 weeks as itwill react with the cheese.

• Store fresh unripened cheeses in acovered container or tub and usepreferably within a week of purchaseor as indicated by the use-by date.

• As a general rule, the harder thecheese the longer its shelf life.Factors that will affect shelf life are:the age of the cheese when purchased, and how it is cared for after purchase. Refer to the individualcheese classifications for further information.

• Store blue mould and washed rindcheeses separate to other foods.

• Cheeses should be stored in therefrigerator at temperatures between approximately 4°C – 6°C.

• Only cover the cut surface of cheeseto enable the natural rind to breathe,except for earthy smelling washedrinds and blue cheeses that requireindividual wrapping and storing toreduce odours in the refrigerator.

• When cheeses are removed fromtheir original packaging, avoid stacking them on top of one anotheras it damages the rind, misshapesthe cheeses and hinders further maturation.

storing and nurturing cheese


...presenting cheese

Allow a total of80-90g cheeseper person orapproximately30g of eachcheese if you are serving aselection.

Remove cheesefrom the fridge one hour beforeservice.

• Choose cheeses from different categories to offer a variety of textures, colours and flavours.

• Enhance the presentation of a platter with different cheese shapesor by placing wedges at differentangles on the plate.

• Cheeses with rinds should be cutfrom the centre of the cheese to theedge, allowing each part of thecheese to be enjoyed.

• When serving more than one cheese,always use a different knife for eachcheese to prevent mixing flavours.

• Remove cheese from the refrigeratorat least one hour before service thencut to size and plate for presentation.Serve Australian cheeses at roomtemperature to achieve optimumflavour. To minimise wastage, onlyremove the portion of cheese that is required for use.

• To avoid cheeses drying-out whilstbringing them to room temperature,cover with a clean, damp tea towel or individually cover with plastic wrap.

• Serve with complementary accompaniments that don’t overpower, such as quince paste,muscatel clusters, figs, pears or crisp apples. Keep it simple, yet stylish and feature only one or twoaccompaniments to complement the cheese selection on offer.

• Encourage guests to cut cheesewedges along the length (from ‘nose to tail’) rather than cutting off the point!


Pre-dinner tempters

Mash Australian Feta cheese withroasted red capsicum, spread on toasted baguette slices and sprinklewith continental parsley.

Spread mini pizza bases with pestoand Australian Mozzarella orBocconcini, bake until golden and top with slow roasted tomatoes.

Layer slices of ripe AustralianCamembert or Brie, smoked salmon,capers, baby cos lettuce and red onionslivers into a stack on a serving plateand drizzle with fruity olive oil.

Beautiful breakfasts

Serve sliced fresh Australian Ricottaon thick toasted raisin bread, drizzledwith honey or pure maple syrup.

Stir shredded Australian Cheddarcheese and chopped continental parsleythrough hot scrambled eggs beforeserving with crisp cooked bacon.

Try shredded Australian Gruyere orRaclette cheese sprinkled over a spicyherb and mushroom omelette.

Lovely lunches

Panini, foccacia and bagels are delicious spread with AustralianCream Cheese or topped withAustralian Bocconcini then finishedwith cured meats and marinated char-grilled vegetables.

Combine hot cooked angel hair pastawith shredded Australian Parmesan,Pecorino, Pepato or Romano cheese,thinly sliced chilli, fresh parsley andolive oil.

Scatter generous shavings ofAustralian Parmesan over freshlysteamed asparagus.

anytime is cheese time….

Whether it’sbreakfast, lunch,dinner or snack-time, anytime ischeese time.


Pile cubes of roasted pumpkin that areseasoned with smoked paprika andolive oil, on a bed of rocket with semi-dried tomatoes and plenty of shavedAustralian Pecorino cheese.

Crumble Australian Blue cheese overboiled new potatoes. Drizzle with oliveoil and toss with rocket for a warm,peppery salad.

Delicious dinners

Layer slices of roasted pumpkin, capsicum and eggplant with slicedAustralian Ricotta cheese in a bakingdish, finish with a layer of Italian tomato sauce, lashings of AustralianMozzarella cheese and bake until golden.

Fondue is back! For your next dinnerparty, try your favourite fondue recipeusing Australian Gruyere or Swissstyle cheese as the base. Serve withbaguette slices and crisp cooked vegetables.

Fill wonton wrappers with AustralianRicotta flavoured with roasted garlic,fresh herbs and nutmeg. Boil andserve with melted butter, choppedparsley and shavings of AustralianParmesan or Pepato cheese.

Sweet moments

Serve ripe Australian White Mould,Blue or Washed Rind cheese with figs drizzled with cognac, sprinkledwith brown sugar and caramelisedunder a hot grill.

Serve Australian Washed Rind, Blue or White Mould cheese withmuscatels that have been gentlyinfused in a port syrup.

Combine Australian Mascarponecheese, ground almonds, castor sugar and Cointreau together, thenlayer in a serving glass with Cointreaumacerated berries.

Add flavour, texture and interest to your cooking by adding a little Australiancheese.


australian cheeses areclassified as follows:

1. Fresh Unripened Cheese

2. Stretched Curd Cheese

3. White Mould Cheese

4. Washed Rind Cheese

5. Semi-Hard Cheese (Cheddar & Cheddar Style)

6. Eye Cheese

7. Blue Cheese

8. Hard Cheese

Serve Australian Blue withdelicious wedges of buttery,oven roasted fresh pear.


Washed Rind Toasted raisin breadPearsBitter greensApple puree

SultanasHazelnutsFruit breadRye bread

cheese accompaniments

Fresh Unripened andFresh Stretched Curd(specifically Bocconcini styles)

White Mould(Brie/Camembert styles)

Blue Vein

Eye Cheese

Cheddar and CheddarStyles

Hard Cheese

Cheese Varieties Suitable Accompaniments are:

Keep accompanimentsfor cheese simple and stylish - enhancedon’t detract fromyour magnificentcheese.

Olive breadOlivesAnchoviesFresh herbsCapersProsciutto

Crisp baguetteAlmond breadWater crackers

Drizzle of wild honeyWalnutsPort-soaked prunesFresh or grilled figsFresh or roasted pears

When melted:Warm waxy potatoesPeachesSweet potatoSmoked meats

MuscatelsChutneySourdough breadOatmeal or wheatmeal biscuitsGreen tomato chutney

ApplesChutneyPearsRocketTomatoes

Semi-dried tomatoesOlive oilRoasted peppersFresh berriesBasil and olive oilSlow-roasted onions

Quince pasteFresh or frozen grapesFigsPoached pear

Quince pasteFresh datesToasted walnut breadAlmond biscotti

On a cheese plate:PicklesGherkinsDried fruit

CeleryGreen applesQuince pasteFig jamFruit cake

Grapes/WalnutsOlivesHam/ProsciuttoNashi


Cottage Cheese, Creamed Cottage Cheese, Cream Cheese, Feta, Mascarpone, Neufchatel,Quark, Ricotta and Stracchino.

• Snowy white in colour.• Fresh and moist.• Use within one week of purchase or by use-by date.• Sweet smelling.• Free from excess liquid.

Cottage Cheese, Cream Cheese, Stracchino, Neufchatel and Mascarpone • Keep refrigerated.• Store in original tub of purchase or with vacuum-sealed packs, re-wrap in cling wrap after opening and use within 1 or 2 weeks.• Freezing not recommended.

Ricotta• Keep refrigerated.• Drain off any whey to prevent souring the cheese.• Store fresh Ricotta in an airtight container or leave pre-packaged Ricotta in its original tub of purchase.• Freezing not recommended.

Feta • Keep refrigerated.• Store fully immersed in brine in a plastic-wrap covered bowl.• Freezing not recommended.

• Always serve fresh, soft cheeses at a cooler temperature than firmer cheeses.• Because of their delicate flavour, fresh unripened cheeses can be combined with fresh berries, honey, grated citrus

rinds and liqueurs to create serving accompaniments to desserts, or served as a sweet course on their own.• Serve with crusty breads and soft textured biscuits rather than crunchy biscuits as the crunchiness detracts from

the texture of the cheeses.

fresh unripened cheeseAlso known as Soft White or Unripened, these are the simplest of cheeses. With no rind and a soft and smooth texture, they are high in moisture, generally lower in fat thanfirmer cheeses and not pressed. As fresh cheeses have a shortshelf life, they have little time to develop any distinctive taste and are delicate and milky in flavour.

Styles

Story

Select

Store

Serve


stretched curd cheeseMozzarella, Pizza Cheese, Bocconcini and Haloumi are Stretched Curd cheeses and are often referred to as ‘spun curd’or ‘string cheese’ because of the way they are made. To makeStretched Curd Cheese, the curd is heated in water (70˚C–80˚C)until it becomes elastic, then kneaded and pulled into threads.This gives the cheese its stringy texture and characteristic‘stretch’ when melted.

Mozzarella, Pizza Cheese, Bocconcini and Haloumi.

• Stretched Curd cheeses should be smooth and supple in appearance.• Choose Bocconcini that is stored in clear water only - avoid those in cloudy water.• Fresh Bocconcini should have a shiny surface with an interior similar to cooked chicken breast.

• Use fresh varieties within 1 week.• Mozzarella and Pizza Cheese will keep up to 4 weeks after opening (although freeze if grated).• If water becomes cloudy when storing Bocconcini, drain well, clean the container and add fresh water,

then replace the Bocconcini.• Haloumi cheese should be well covered in the brine to avoid drying out.

• If Mozzarella, Pizza Cheese and Haloumi are cooked, serve immediately to maximise the visual ‘stretch’ thatis a trademark with this style of cheese.

• The mild flavour of Bocconcini is complemented by the robust flavours of olives, cured meats,ripe tomatoes and fresh basil.

• Remove Bocconcini from refrigerator 15 minutes prior to serving to develop its full flavour.

Styles

Select

Store

Serve

Story


white mould cheeseWhite Mould cheeses, such as Brie and Camembert, age fromthe exterior to the interior. This process contributes to the maturation and character of the cheese. Once the white mouldhas fully grown on the cheese, it must be wrapped in specialcheese paper as this is a crucial stage of the ripening process.When the rind of the cheese ages, the surface will start to breakdown, changing from its pristine white colour to off-white tingedwith orange at times. This is an indication that the cheese is ripeand ready to eat!

Camembert, Brie, Double Brie and Triple Cream Brie.

• Cheese should have a velvety white rind, a creamy and glossy, golden interior with no dry edges or overpowering smell of ammonia.

• Centre of the cheese should ooze or bulge when cut.• Surface mould should show signs of breakdown.• Avoid Camembert or Brie that has a chalky centre as this indicates an unripened cheese.

• Store from 1 - 4 weeks, depending on level of maturity.• Store White Mould cheeses in their original wrapper where possible. The wrapping forces the white mould to grow

back into the middle of the cheese, thus ripening it from the outside into the centre.• White Mould cheeses absorb other flavours so store away from strong smelling foods in the refrigerator.• Freezing is not recommended.

• Remove cheese from fridge at least an hour before service for the best flavour development.• Delicious drizzled with toffee and walnuts for a simple and stunning dessert.• Add to gourmet sandwiches or baguettes with smoked ham and vine-ripened tomatoes.• Top cooked fillet steak with a slice of ripe Camembert or Brie before serving.

Styles

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Store

Serve

Story


washed rind cheeseThis cheese style is among the world’s strongest smelling, yet surprisingly sweet tasting cheeses. It has a robust aroma with a sweet and earthy flavour that is slightly nutty. The cheese surface is washed during making with a brine solution containing a special bacterium, Brevibacterium Linens (also known as Brevy or B. Linens). This gives the rind its distinctive aroma andred/orange colour.

Semi-Soft Washed Rind, Wine Washed Rind and Reblochon.(Note: Australian manufacturers market washed rind cheese types by brand name)

• Look for a red/orange rind with an earthy barnyard aroma.• No smell means no flavour and the cheese is yet to ripen!• When cut, cheese should bulge or ooze.

• Store from 1 - 4 weeks, depending on level of maturity.• Store the cheese in its original wrapper or in waxed or greaseproof paper.• Keep well covered in the refrigerator, preferably in a glass container with a lid, to prevent the aroma affecting

other produce.• Freezing is not recommended.

• To encourage first time users of Washed Rinds, it is recommended to taste only the centre of the cheese without the rind - the flesh is sweet and nutty with no hint of the wildness of the rind.

• Allow a minimum of half an hour at room temperature prior to serving.• As the flavour of the cheese is quite complex, keep the accompaniments simple.

Serve with pear or apple and toasted fruit bread.• Delicious thinly sliced in gourmet sandwiches.

Styles

Select

Store

Serve

Story


cheddar style cheeseCheddar cheese is perhaps the most well-known cheese in the western world and certainly Australia’s most popular cheese. The many flavour variations of Cheddar reflect different cheesemaking methods and the length of maturation.For example, an aged Cheddar crumbles in the mouth and has a long, lingering flavour whereas a mild Cheddar will slice well for sandwich making. Cheddar is available wrapped in wax or cloth or cut from the block and vacuum packed.

Cheddar, Cheshire, Club Cheese, Colby, Red Leicester, Lancashire and Gloucester.

• Look for crumbly cheese that is free from dryness or cracks on the surface.• Cheese should have a lingering flavour (ask to taste).• The longer the cheese is aged, the more the flavour will develop.

• Cheddar and Cheddar-style cheeses can keep for up to several months.• Store wrapped loosely in plastic wrap.• Note the use-by date; the shelf life will vary depending upon the age of the cheese when purchased.• Freezing causes cheese to become dry and crumbly and is not recommended unless grated for cooking.

• Serve at room temperature for the best flavour.• Accompany with muscatels or with pickled onions and chutney as part of a Ploughman’s Lunch.• Shave over soups and roasted vegetables.• Sprinkle over sweet potatoes.• Grill on toast.• Stir into thick polenta.• Place on oysters and grill.• Add to garlic bread for a cheesy touch.

Styles

Select

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Story


eye cheeseNamed for the eyes that are formed by bubbles of carbondioxide gas produced during maturation, these cheeses have a smooth, satin-like texture and sweet, nutty flavour.

Swiss style, Emmenthal, Gruyere, Tilsit, Raclette, Gouda, Edam.

• Select cheese with a smooth cut surface and shiny eyes and with surface rind intact.• Should be light in colour and smooth in texture.• Avoid cheese with moisture (tears) that has collected in the eyes.

• Eye cheese keeps for several weeks in the refrigerator.• Store by covering only the exposed surface in plastic wrap as this allows the rind to continue to breathe.• Freezing is not recommended unless grated into an airtight, freezer bag.• Shelf life depends on the age of the cheese when purchased.

• Always serve at room temperature.• Use as a grilling or melting cheese or a fondue base.• Slice into sandwiches, hamburgers and steak sandwiches.• Shave into salads.• Grate into soups, tarts and quiches.• Grill and enjoy on crusty bread.

Styles

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Store

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Story


blue cheeseA unique cheese with veins of green, grey or blue mould featuring throughout. A mostly strong, tangy flavoured cheesewith a salty finish but with many milder versions available for the more delicate palate.

Blue Brie - A rich and creamy Brie with subtle blue characteristics. Perfect as a ‘beginner’s’ Blue cheese! Gorgonzola Style Blue - Earthy with distinct fruity overtones.Danish Style Blue - Sharp tasting with a salty bite.(Note: Australian manufacturers produce Blues in a variety of styles, marketed under specific brand names).

• Select Blue cheese that is moist and evenly veined and with an earthy aroma.• The rind should be damp but not too sticky.• Avoid Blue cheeses that have wet or sticky rinds and a strong yeasty smell.• Outer edges of cheese should be firm and not crusted or split.• Choose Blue Brie if the rind, like that of Brie or Camembert, shows signs of breakdown.

• Blue cheese maturation varies from 1 - 4 weeks, depending on the level of maturity.• Store in its original wrapper or with foil against the cut face for up to 2 weeks only.• Store in the warmest part of the refrigerator which is the vegetable drawer.• Because of its distinctive aroma, it is a good idea to store Blue cheese in a glass container with a lid

to avoid flavour exchange to other foods.• Freezing is not recommended.

• The smell, flavour and appearance of Blue cheese serves as a guide to its ripeness.• For beginners, select a mild, creamy Blue Brie to serve.• Excellent added to salads, incorporated into sauces, quiches, tarts and pasta dishes.• Great melted onto steak, used as a stuffing in chicken or served as a sandwich ingredient.• Delicious added to hot polenta and risottos.• Take cheese out of the refrigerator at least one hour before serving.

Styles

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Store

Serve

Story


hard cheeseHard cheeses have their own distinctive, robust, concentratedflavour. They keep very well due to very low moisture content and the longer they are aged, the more flavour and characterthey develop. They are most often grated or shaved over hotdishes or salads, but can also be served as a table cheese.

Parmesan - A robust cheese with a slightly sweet and fruity flavour that lingers on the palate.Pepato - The flavour of the peppercorns complements the piquant flavour of this cheese.Pecorino - A characteristic sharp flavoured cheese which is slightly sweet and slightly salty.Romano - A strong flavoured cheese when fully matured - yet not sharp.

• Look for cheese that is hard and granular in texture and with no cracks or splits.• If mould appears, trim the surface and use remaining cheese.

• Can be stored unopened or well covered for long periods of time due to its low moisture content.• Hard cheeses keep for up to 12 months in the refrigerator.• Freezing is not recommended unless grated, then it can be stored in an airtight freezer bag or container

for up to 12 months.

• Serve as a table cheese with pears, apples, figs, almonds or walnuts.• Shave onto pizza, salads and cooked asparagus.• Grate onto pasta, lasagne or into soup.• Grill on eggplant or zucchini.• Add to a cream sauce.• Combine grated Hard cheeses with breadcrumbs or ground almonds and fresh herbs to crumb meats and vegetables.• Stir grated into risottos.• Infuse the cheese rind in olive oil and add fresh thyme over a low heat for 10 minutes.

Allow to cool and use oil to drizzle over pizza, pasta or salads.

Styles

Select

Store

Serve

Story


The idea of matching wine and cheeseis to provide a complementary balanceof flavours and textures. As everycheese and wine has its own uniqueflavour, texture and other inherent characteristics, so too does everypalate.

The key is experimentation and workingout what you like. Experiment with thecheese and wine styles to discoveryour own preferences, and have fun in the process!

When choosing a wine to match acertain cheese, consider the following:

Does it Contrast, Complement or Clash?

For example, the sweet stickiness of a dessert wine contrasts with the saltiness of a blue and the yeasty notesin a sparkling wine complement themushroomy characteristics of a brie,but the tannin in the red wine will oftenclash with a blue.

The following chart matches cheesestyles with wine styles and is the resultof a systematic program of tastings.

It is intended as a guide only.

Welcome to the world ofcheese and wine matching.

a natural selection...


...with wine, a perfect marriage

Fresh Unripened CheeseLighter, refreshing wines thatdon’t overpower delicateflavours e.g.• Sparkling • Riesling or Sauvignon Blanc • Pinot Noir, Grenache or cool

climate Shiraz • Dessert wines

White Mould CheeseSuits a variety of wine styles e.g.• Chardonnay or Semillon • Sparkling • Cabernet Sauvignon, Merlot

or warm climate Shiraz

Blue CheeseSweet wines are the bestmatch for the tangy, saltinessof Blue e.g.• Dessert wines • Fortified wines • Riesling or Gewürztraminer

Washed Rind CheeseCan be hard to match.The best styles are usuallysweet and full bodied e.g.• Dessert wine • Fortified wine • Pinot Noir, Grenache or cool

climate Shiraz • Sparkling red • Also good with beer

Stretched Curd CheeseFor matching with fresh types, choose light, refreshingwines e.g.• Sparkling • Riesling or Sauvignon Blanc • Pinot Noir, Grenache or cool

climate Shiraz

Eye CheeseQuite versatile to match with wine e.g.• Chardonnay or Semillon • Pinot Noir, Grenache or cool

climate Shiraz • Dessert wine • Fortified wine

Cheddar and CheddarStylesSuits a variety of wines e.g.• Chardonnay or Semillon • Cabernet Sauvignon, Merlot

or warm climate Shiraz • Dessert wine • Fortified wine

Hard CheeseChoose intense wines tomatch e.g.• Chardonnay or Semillon • Cabernet Sauvignon, Merlot

or warm climate Shiraz • Fortified wine • Sparkling wines also match

as acidity contrasts with thetexture of the cheese


Dairy AustraliaLevel 5, IBM Centre, 60 City RoadSouthbank Victoria 3006

T + 61 3 9694 3777F + 61 3 9694 3733E [email protected]

For further information visit www.dairy.com.au DANMACP 001/05


Australian Cheese Please

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