“Australia remains an industrial cheddar cheese-loving nation. The evidence is plain to see on the supermarket shelves, where cheddar reigns supreme in block, sliced and grated forms.
But in a country historically reared on cheddar, thanks to a grassroots movement which is seeing people give up their day jobs to become cheesemakers, there is more locally produced cheese on offer than ever before, says Lynne Tietzel, who started the NSW cheese distributor Australia on a Plate in 1994 and now works as an industry consultant.
A new wave of farmhouse and handmade cheese producers can be seen at farmers’ markets, peddling fresh white curd, squidgy pats with yellow-rinds that cut open to reveal creamy interiors and big wheels that are dark and hard on the outside, and the colour of sun within.”
Read more Better than cheddar | Illawarra Mercury.