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Cheese from Australia and New Zealand

Australian and New Zealand farmhouse cheeses (catalogue)

A catalogue of Australian and New Zealand cheeses that have no entry of their own. They share no single process. One food code covers both countries and defines cheese as milk coagulated by rennet or other agents, with the whey partly drained, ripened or not.

A short entry: the sources we found record only what is said here about Australian and New Zealand farmhouse cheeses itself. Its own sources do not record how it is made, so the steps and scenes below are those of Blue-veined cheese family (Roquefort as template), the closest documented cheese ferment, shown as a guide to the method, not as a record of Australian and New Zealand farmhouse cheeses.

Short entryCheese

Recipe

No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.

Total time across the steps of Blue-veined cheese family (Roquefort as template): 17 days – 21 days

Start
Drag the bar or press Play
shapes, not to countMoulds28–36 °C

What changes: Rennet and blue mould spores go into the milk and it sets

Step 1 of 6 · steps of Blue-veined cheese family (Roquefort as template)
Set the milk with rennet and blue mould spores
Time
at least 40 min
Reported
Temperature
28–36 °C
Reported
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Moulds
Penicillium roqueforti

Output: curd.

Flavour
Not documented
Texture
gel
Colour
white

Microbes at work in this step

the starter sours the milk; mould spores go into the milk or later onto the curd

Method

Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source

At a glance

A catalogue of Australian and New Zealand cheeses that have no entry of their own. They share no single process. One food code covers both countries and defines cheese as milk coagulated by rennet or other agents, with the whey partly drained, ripened or not.

What makes this one different

Not one ferment but a group of cheeses sold under the joint Australia New Zealand Food Standards Code, which defines cheese and processed cheese for both countries.

Related ferments

Variants

  • Berry's Creek Riverine Blue (Victoria)
  • Woodside (South Australia)
  • Kervella (Western Australia)
  • Holy Goat La Luna (Victoria)
  • Barry's Bay (Banks Peninsula, New Zealand)
  • Over the Moon (New Zealand)

History and sources

Every number is labelled with how it is known. How this atlas is made

  1. [fsanz-254] Food Standards Australia New Zealand, Australia New Zealand Food Standards Code, Standard 2.5.4 Cheese (F2015L00414, made 25 March 2015, in force from 1 March 2016)spec