Cheese

Australia is a major supplier of cheese to the world. Its wide variety of exported  cheese types includes natural or processed cheddars and shredded cheeses.

Speciality cheeses
Australia’s specialty cheeses are rapidly gaining first-class quality  status within the international industry.

Steeped in history, the numerous unique and traditional cheese styles are wonderfully characterised by the makers’ techniques. These techniques include oozing, soft surface ripened Brie and Camembert, delicate goats’ cheeses, gooey and sticky blues, semi-hard ewe’s milk cheese, and firm, tangy hard cheese; cheeses that exhibit texture and flavour and those that require special knowledge and maturation skills. Blue Cow brings medium to premium end cheeses to the West Australian consumer through gourmet and independent retailers, restaurants, caterers and hotels.

Types
Cheddar:  fresh, processed, reduced fat, vintage, colby, Cheshire,  Gloucester, Leicester and Nimbin.

Semi-hard: mozzarella, pizza,  stretch curd, edam, gouda, Swiss, emmenthal, fontina, havarti,  samsoe, tilsit, buetten, vacherin, casalinga and goya.

Hard-grating: parmesan, pecorino, romano, fresh pecorino, Melbourno, pepato and parmagiano.

Fresh types: cottage cheese,  cream cheese, feta, neufchatel, ricotta, quark, stracchino  and  mascarpone.

Mould-ripened: blue vein, brie and camembert.