cheese & dairy guide
Fino Food and Wine proudly embrace and support Australian produce in all its incredible variations. The purpose of this publication is to offer a detailed exploration of our cheese and dairy products. Our hope is that through description and imagery, our valued customers will develop a greater understanding and appreciation of the beautiful products currently on offer.
contents History of Cheese in Australia
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Cheese Making Process
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Our Producers Maffra 8 Pepe Saya
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Olympus 12 Vannella 14 Milawa 16 Grandvewe 18 Whitestone 20 Cheese & Beer
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Dannybrooke 24 Berry’s Creek
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International Cheese
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Cheese Accompaniments Tabletop Grapes
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On The Side
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Crispbread 34 Glossary 36
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history of cheese in australia Written by Graham Redhead With a life time of experience in the dairy industry from the dairy farm to the factory, working for both Government and private industry, Graham Redhead has a vast knowledge of the cheese and the dairy industry. www.cheesemaking.com.au
Cheese arrived in Sydney Cove with the first cows, goats and dairy women in 1788. Like many European imports, dairying had difficulty adapting to the new environment. Thwarted by the escape of the first small herd of four cows, and two bulls, seven years later their progeny (a herd of 40) were found grazing on banks of the Nepean River in Western Sydney. Like these Zebu cows, the Australian cheese industry is built on resilience.
Since its small beginnings in the 1860’s, Australian industrial cheddar has been exported to Britain and beyond and became what Australians knew to be cheese. From the beginnings of the 20th Century, Greek and Italian communities grew in Australian cities and towns, bringing with them their traditions and food culture. People raised goats and cows and made cheeses for themselves and their neighbours. These small scale cheesemaking enterprises grew with the immigrant population. As the immigrants that arrived after WWII began to settle in and prosper, Australians began appreciating their cheeses.
Food was scarce in young Sydney Cove. Cheese commanded a high price, providing incentives for colonists who could afford to import cattle. The number of dairy cows grew as did the land that was cleared for pasture. Early Australian cheesemakers faced the challenges of heat and a long, slow and rugged journey to market. The cheeses they made drew on Celtic cheesemaking traditions and echoed British hard semi-cooked cheeses, such as Cheddar. However, it was highly salted and preserved in an effort to stop it from going off.
By the 1980’s, Fetta, Mozzarella and Parmesan could be bought in supermarkets. At the same time a small group of cheesemakers were making specialist cheeses. It may have been the search for a self-sufficient lifestyle or the taste of something experienced in Europe that drove these pioneers to develop farmstead cheeses. Whatever the motivation, the journey of artisan cheesemaking began.
By the time the Australian dairy industry found its feet, industrial cheese factories were all the rage in America and Britain. This, along with improved transportation, enabled the birth of industrial Cheddar.
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Milawa Ashed Chèvre, Milawa Tomme, Milawa Chèvre
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cheese making process
Bacteria
Draining / Forming
To begin the process, a culture or bacteria is added to pasteurised milk that has been gently heated. The temperature is very much dependent on the variety of cheese, but generally ranges from 37 degrees and over. This addition of bacteria begins to acidify the milk, converting the lactose into lactic acid.
The whey is then removed from the curds by either draining directly from the vat, or by hooping the curds out of the vat into the cheeses final mould. The moulds are stacked, sometimes with pressure applied, and are left to continue draining. Once enough whey has left the curds, the cheeses are then removed from their moulds and placed onto shelves in a maturation room. The pH is also checked and generally ranges between 4.8 – 4.9.
Curdling Rennet is then added, to coagulate the milk into curds. Rennet is traditionally sourced from the stomach's of ruminant animals, however non-animal vegeteraian friendly rennet is widely used throughout Australia.
Maturation Here, the cheeses will be held at their optimal temperature and humidity, allowing their desired bacteria, and flavour, to grow and develop.
The curds are left to form for a period of time (40 - 60 minutes), and are then cut to the desired size. The size of the curd influences the amount of whey released and varies greatly between types of cheese. For softer, fresh cheeses, the curds will be cut as large as an egg. And for harder, tightly compacted cheeses such as Cheddar or Parmesan, the curd will be cut as small as a grain of rice.
Salting is also a critical stage of the maturation process. The cheeses will be subjected to a salt-brine or dry-salt solution every couple of days, which will further develop flavour whilst also allowing the desired rind to develop. Turning and rotating the cheeses will also happen every couple of days.
This critical step of the process allows the correct amount of whey to be released from the curds.
Each of the skilled cheese companies detailed throughout this guide have dedicated hours upon hours, some even a life-time, to perfecting their cheese-making processes. We are delighted to share their incredible craftmanship with you.
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A selection of Maffra cheeses
maffra
The Maffra Cheese Company are situated in Gippsland, Victoria - an area of the country reknowned for it’s dairy industry. Owned and run by Ferial Zekiman, the company has been creating world-class cheeses for over 30 years. Through the use of fresh milk from their own herd of Fresian cows, and continuing to hand make everything by traditional methods, Maffra Cheese Company have established a reputation throughout the food service industry as one of the leading Australian producers of Cheddar cheese.
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Mature Cheddar Maffra Mature Cheddar is aged to a distinctive smooth flavour, with peak maturity between 12 and 18 months. Avail. in a carton of 10 x 150g, or 1.8kg (approx.) pyramid. Aged Cloth Cheddar The award-winning Maffra Aged Cloth Cheddar exhibits the classic Cheddar flavour profile: sweet, rich, up front notes with complex after tones. The textureis moist, and slightly crumbly. Each cheese is ripened under cloth to allow a thin rind to form. Avail. in 2kg (approx.), or 12kg (approx.) wheel. Peppercorn Cheddar Cracked and whole peppercorns are incorperated into Maffra’s creamy Cheddar base to create a pleasantly spicy contrast. Avail. in a carton of 10 x 150g. Wensleydale Wensleydale is a young cheese with a crumbly, moist texture and a lemony flavour. Avail. in a carton of 10 x 150g, or 1.5kg (approx.) size. Red Leicester Maffra Red Leicester has a tightly knit texture and buttery, mellow flavour. The cheese takes its colour from a natural dye found in the seeds of the South American Annatto plant. Avail. in carton of 10 x 150g or 1.5kg size. Dargo Walnut Made to a traditional Red Leicester recipe, and infused with crushed walnuts, Maffra Dargo Walnut has a sweet, nutty flavour with a firm, slightly flaky texture. The oil from the walnuts gradually permeates the curd, resulting in a striking marbled effect. Avail. in a carton of 10 x 150g.
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pepe saya
Pepe Saya’s Australian cultured butter is made using the finest local ingredients - milk, filtered water, and a dash of Australian salt. The ‘culture’ in Pepe’s butter is good bacteria (lactobacillus) which is added to cream, fermented for 24 hours, and left to ripen over 3 weeks before it is churned. Enjoy it with everything.
Pepe Saya’s individually portioned and wrapped 25g butters 10
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Pepe Saya Buttermilk, Ghee and Mascarpone
Creme Fraiche
Buttermilk
Jersey cream is inoculated with lactic culture and fermented to create this authentic Creme Fraiche.
This by-product of the butter making process is bottled up and is perfect for pancakes.
Avail. in a carton of 6 x 200g or 1kg.
Avail. in a 1l bottle.
Cultured Butter
Ghee
Pepe Saya’s Creme Fraiche is then churned, splitting the Butter and Buttermilk from one another. The butter is then washed with chilled filtered water, kneaded, salted and then moulded by hand.
Pepe’s Ghee is also known as ‘the oil of milk’. It is created by gently simmering butter until the milk solids seperate removing any inpurities. This results in a cooking oil that lends itself to a incredibly high smoking point (approx. 230°c).
Avail. in: -
Avail. in a 250ml jar.
A carton 75 x 25g individually wrapped portion A carton of 6 x 225g salted or unsalted retail rounds 1kg (approx.) salted logs 2kg (approx.) hand wrapped and tied salted butter rounds
Mascarpone Made from grass-fed Jersey cream, Pepe’s Mascarpone is as rich and creamy as you would expect. By using tartaric acid instead of the usual citric, Pepe achieves a very clean, crisp finish. Avail. in a carton of 6 x 200g, or 1l.
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olympus
Olympus is a family owned and operated company specialising in creating cheeses through the utilisation of time-honoured Cypriot methods. Olympus use only the freshest,creamiest cows milk, adding no preservatives, and priding themselves on producing a product that is both traditional and delicious. The original Olympus Cheese factory was set up in Ferry Road, West End in the 1970s by founder Con Bouras and his family. By May 1996, Mr Bouras had become ill but wanted to keep the business going. The current owners Michael and Desiree Gavriel bought the business from Mr Bouras, in partnership with Michael’s mother and step-father, the Fahham’s. The Gavriels have owned and operated the company since1998.
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Olympus Buffalo Halloumi, Halloumi and Fetta
Fetta
Buffalo Halloumi
Olympus’s Greek style Fetta has a lower salt content than many other imported styles. Mild in taste with a creamy yet firm texture, this Fetta is a perfect addition to any salad.
Newly introduced using 100% Buffalo milk Olympus’s Buffalo Halloumi creates a wonderful point of difference and is highly inclined toward caramelisation during cooking.
Avail. in a 2kg pail.
Avail. in a 500g (approx.) pack.
Halloumi Olympus’s signature Halloumi is lovingly crafted by hand. Curds are pressed into moulds, cut into portions and heated. Each portion is then sprinkled with mint, folded by hand and brined for 24 hours before being vacuum-packed. The result is a ‘squeaky’, mild delicous cheese that holds it shape well when grilled. Avail. in a 400g (approx.) pack. 13
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After first learning the art of cheese making when he was sixteen years of age in his rural hometown of Conversarno in South-East Italy, Vito Minoia then moved to a small town between Rome and Naples, and began work in Italy’s biggest cheese factory, Caseificicio F. Lli Francia. After falling in love with Australia on a trip here in 1999, Vito made the decision to bring his cheese making expertise to this beautiful country. In 2004 he, along with his family, opened their first cheese factory in Cairns, relocating later to the northern suburbs of Melbourne. More recently, the company has moved into state-of-the-art facilities in Sydney, NSW. Vito continues to produce outstanding cheeses by sticking to traditional cheese-making methods. This is particularly evident with the Burrata and Burratina cheeses - every single one is lovingly crafted by the man himself. We feel incredibly fortunate to be able to supply the Vanella range of cheeses to our customers and know that the quality simply speaks for itself. Founder of Vannella cheese, Vito Minoia
Vannella Burrata 14
vannella
Fior Di Latte / Bocconcini / Pearl Bocconcini “Ciliegine“
Buffalo Fetta (Persian Style)
These three cheeses are made using the same technique as Mozzarella. Fresh cows milk is acidified, and then worked and stretched into an elastic sheet. Hot water is then added to help stretch the proteins further. Finally, the cheese is moulded into the desirable size and cooled in water.
Vanella’s Fetta is a creamy and spreadable Persian-style cheese that is created from a yoghurt base. Stored in a salt-brined solution.
Avail. in a 1kg pail. Sfogliata Bocconcini curd is stretched into a flat sheet, ready to fill for roulades. Perfect for selling by weight from the deli counter. Avail. in 1kg. Must be ordered Monday for deliver the following week.
Avail. in a 1kg pail. Buffalo Labna Vannella’s Labna is produced by hanging buffalo yoghurt in muslin overnight. It is smooth, creamy and has a delicate, acidic flavour. Avail. in a 1kg vacuum-pack. Stracciatella
Pizzarella
The stuffing from Buratta and Burratina, it is a teased and stretched curd that is combined with fresh cream.
This cheese has similar characteristics to Mozzarella, however retains a unique stretchiness that is ideal for pizza.
Avail. in 500g pail. Must be ordered Monday for delivery the following week.
Avail. in a carton of 8 x 1kg logs. Scamorza Affumicata A hard stretched curd log that lends itself to pan frying. Avail. in a 950g log. Ricotta Vannella’s Ricotta is made by traditional methods that is, by ‘re-cooking’ the enriched whey that results from their other cheese productions. Buffalo or cows milk varieties avail. in a 500g pail. Buffalo Mozzarella Created using 100% fresh buffalo milk every week, the flavour of this semi-soft, stretched curd cheese is of undeniable quality. Buffalo Mozzarella is best consumed fresh and served at room temperature.
Burrata Burrata is a specialty cheese originally from Apulia, Italy. It was invented in Conversano at the beginning of the 20th century. Burrata has a thin spun casing and a soft and creamy center, which is made from Stracciatella. It is best served at room temperature. Avail. in a 1kg tub (containing approx. 10 balls). Burratina Burratina is a smaller variation of Burrata. Avail. in a 1kg tub (containing approx. 13 balls). Must be ordered Monday for delivery the following week.
Avail. in a 1kg pail (containing approx. 8 balls).
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milawa
Established in 1988, David and Anne Brown began with a unified vision of producing Australian Farmhouse cheeses through traditional European methods. Today, Milawa Cheese Company is a small but highly regarded specialty cheese manufacturer located in Victoria’s North Eastern renowned wine region. Milawa’s broad range has developed into award-winning cow and goat milk cheeses.
Milawa Blue, Milawa Capricornia and Milawa Mt Buffalo Blue 16
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Milawa King River Gold and Milawa Chévre
Fresh Goat Curd
Milawa Tomme
Milawa’s fresh Goat Curd is a soft, creamy, full-flavoured cheese with a good hint of acidity and yoghurt-like tang.
Named for the French Alpine heese ‘Tomme de Chevre’, the Tomme has a moist, dense texture with incredibly rich, savoury notes and is aged for a minimum of 6 months.
Avail. in 1.15kg (approx.) piece.
Avail. in 2kg (approx.) piece.
Milawa Chévre
Capricornia
Chevre is drained for a longer period of time than the fresh Goat Curd. This results in a denser, more unctuous texture - perfect for crumbling through salads.
Made using the milk of spring goats, the Capricornia is a hard-style cheese that is aged anywhere between 6 to 18 months. Best eaten when very mature, the Capricornia has sweet, nutty characteristics, with a wonderful mouth feel.
Avail. in 100g (approx.) vacuum-packed triangles or 1kg (approx.) logs.
Avail. in 1kg (approx.) wedges.
Milawa Grapevine Ash Chevre
Goats Milk Camembert
Local merlot clippings are turned into a fine black ash and then coated onto Milawa Chevre. This traditional preserving method was once used to extend the life of a fresh Chevre before refrigeration and creates a dramatic finish to this beautiful cheese.
A rare treatment of goat milk, created to combine the buttery notes of Camembert with the rich, earthy flavours of aged goats cheese. This Camembert ranges from delicate, mild flavours whilst young, to a more pronounced goat flavour when fully mature.
Avail. in 100g (approx.) vacuum-packed triangles.
Avail. in 160 – 200g (approx.) wheels.
Milawa Ceridwen
Milawa Blue
he Ceridwen is created by maturing a Grapevine Ash T Chevre with a soft, white mould. As a young cheese it has a lovely crumbly, slightly acidic flavour, which mellows and intensifies as the white mould breaks down the outer paste into a creamy consistency.
Inspired by Gorgonzola Dolce, a mild, creamy and incredibly soft Blue cheese with a well balanced, buttery flavour and rich, sweet notes. Avail. in a 1.4kg (approx.) wedge.
Avail. in 150g (approx.) log.
King River Gold
Mount Buffalo Blue
One of the first cheeses introduced by Milawa, the King River Gold has a soft, smooth interior and a rich, almost smokey flavour.
This goats milk blue has a gentle goat flavour and subtle creaminess, whilst still retaining the distinct blue mould characteristics. It is aged for upwards of three months and is only available seasonally.
Avail. in 800g (approx.) piece.
Avail. in 1.4kg (approx.) wedge.
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grandvewe
Grandvewe Cheeses are created on a certified organic vineyard - producing wine and sheep’s milk cheese. 12 years ago, Diane Rae came to Tasmania and fell in love. She moved her family from Queensland to Birchs Bay in Tasmania and built Grandvewe Cheese from the ground up. Currently, Grandvewe are the only producer of sheep’s milk cheese in Tasmania, and are the only certified organic sheep dairy in Australia.
Sapphire Sheeps Blue - Roquefort Style Released between 3 and 4 months of age, this cheese has a distinct and sometimes unusually flavoured blue with a hint of underlying ewe’s milk derived sweetness. At times this cheese displays notes of smoked meat on the finish Avail. in a 2kg (approx.) piece. Pampino Made from an adaptation of Reblochon and Camembert recipes, this cheese presents itself as a vine-wrapped log. The interior is pure white with a light, chalky consistency. The vine leaf is only used for appearance and does not impart flavour. It is 4 weeks old at release and at its optimum between 6 and 8 weeks. Grandvewe Ricotta Salata and Pampino pictured with Pangkarra crisp bread
Avail. in a 150g (approx.) piece. Ricotta Salata - Sheeps Milk Ricotta Salata is a salted Ricotta, notably creamier and softer than any imported varieties. This is a superior cheese with a soft and crumbly texture. Avail. in a 2kg (approx.) pail.
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A selection of Maffra cheeses
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whitestone
Whitestone are a passionate, family run business that have been making wonderful cheeses for over three decades in New Zealand. The Berry family pride themselves on creating beautiful and innovative cheeses that reflect perfectly the beauty of their natural surrounds. Clean water, rich soil and quality pastures make for contented cows, and consequently premium quality milk – characteristics obvious when tasting their cheese.
Whitestone Vintage Cheddar
Camembert - Probiotic
Aged 18 - 24 months, this is a completely natural, classic strong flavoured Vintage Cheddar with a crunchy texture and sharp finish.
This is a healthier take on the traditional Whitestone Camembert, which uses the natural Bifidobacteria (Bb-12) probiotic.
Avail. in a 2kg (approx.) size.
Avail. in a carton of 9 x 125g.
Whitestone Brie
Fuschia Creek Feta
An “unstabilised” Brie, this is a living cheese that ripens with age and exudes complex, earthy mushroom flavours.
A full-flavoured, creamy cows milk Feta that is brined in a low-salt solution.
Avail. in a 900g (approx.) size.
Avail. in a carton of 8 x 100g (approx.).
Windsor Blue
Stoney Hill Sheep’s Fetta
A creamy Blue cheese with a soft buttery texture and a silky smooth mouth feel. It has a unique blue culture that dissects the rich curd and combines to produce a delicate flavour that intensifies with ageing.
A rich Feta, created using beautiful New Zealand sheep’s milk. Avail. in a carton of 8 x 100g. Monte Christo Sheep’s Milk
Avail. in a carton of 8 x 110g, or a 2kg (approx.) size.
This hard-style cheese is pressed and matured for over 4 months. The cheese has a wonderful, subtle nutty flavour that ages beautifully.
Duntroon Goats Milk This semi-soft cheese variety has a subtle goat edge which a delicate, sweet finish.
Avail. in a carton of 8 x 110g.
Avail. in a carton of 8 x 100g.
Farmhouse Tomme Cows Milk
Brie - Probiotic Using the natural Bifidobacteria (Bb-12) probiotic, this is a healthier adapation of the Whitestone’s Brie.
Whitestone Farmhouse is a unique New Zealand cheese covered in fine penicillin rind and features a lemon-grass aroma and springy elasticity, .
Avail. in a carton of 9 x 115g.
Avail. in a 1.4kg (approx.) size.
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cheese & beer Written by Matt Kirkegaard Matt Kirkegaard is a Brisbane-based freelance beer writer who has developed a national reputation as one of the few independent beer educators and advocates in Australia. Matt was recently named the first ever Australian Beer Writer of the Year when he was awarded the inaugural Australian International Beer Awards Media Trophy 2014. www.beermatt.com
Wine and cheese seem to be one of the natural pairings in the food world. The ‘and cheese’ just seems to flow naturally after the mention of wine.
They are cheeses made for convenience and down to a price rather than expressions of flavour and passion.
I’m not sure where this close association springs from, but I have a theory that it stems back to our first experiments in entertaining as young adults, when offering our guests wine and cheese seemed the height of sophistication. It was easy and it stuck and, unlike pigs in blankets, it never really lost its cachet.
Modern craft beers take beers traditional ingredients and try and coax out their flavours in the finished drink, while still retaining beer’s greatest character, its unpretentious sociability. The flavours that brewers are drawing from the malt, hops, and yeast are as varied as those that appear on a great cheeseboard; and, better still, find great pairings on that platter.
However, amongst wine experts, opinion seems much more divided I have regularly heard wine educators suggest that while they can indeed be enjoyed together, wine and cheese are not necessarily a good pairing.
Included are a few suggestions for beer and cheese matches. If you’re interested in discovering a new flavour combination, give them a try. Still, if you enjoy them, be adventurous.
A maxim I have often heard is, “bread is for tasting wine, cheese is for selling it.” Cheese by its nature is quite fatty and tongue coating. Most wines just don’t have the capacity to lift that fat and so the cheese dulls the flavour of the wine.
It is easy to think that there are hard and fast rules with food and drink matching. Even though most beer writers, and many wine writers, agree that beer and cheese are a great match, I rarely see any two suggest exactly the same pairings. There are loose guidelines but never rigid rules. You will encounter few matching disasters, but some of the best pairings are the ones discovered by accident. The fun is the path of discovery.
One pairing that sees no divided expert opinion is beer and cheese. Beer just has the ability to punch through the tongue-coating properties of cheese and refresh the palate. This is clear at the most basic level. What do you enjoy more with pizza, beer or wine? A good spritzy lager just cuts through the greasiness of the pizza while the mild bitterness of most lagers works well to complement the spiciness of a pizza.
Blue Cheese Beer matching enters the sublime here. A good India Pale Ale (IPA) works nicely as does Coopers Annual Vintage Ale (especially when the Blue cheese melts on a steak), but a peaty scotch ale such as Brewboys Seeing Double is just perfection.
Of course, beer and cheese can be much more elegant than this, but it highlights one of the basic properties that works in the pairing. Once you introduce beers that have real flavour, the pairing goes from just cleansing the palate to really complementing the flavours.
Triple Cream Brie: Go Belgian. A Chimay white label, or the excellent local version, Mad Abbot Tripel, made by Port Macquarie’s Little Brewing Company. Also try the excellent Saison from Bridge Road Brewers.
Getting away from the everyday and so-called premium lagers that make up more than 95 percent of the beer market you have a huge flavour palette to work with. Modern craft beers actually have flavour and not just the refreshing properties of lagers. While traditionally beer was seen as a weapon of mass consumption and a beer was good if you could down a six-pack without a thought, modern craft beers are just as likely to leave you thinking, “wow, I love that but I couldn’t drink a lot of it”.
Chévre A Bavarian Hefeweizen, such as Schofferhofer or Weihenstephan. Burleigh brewing make an excellent version, just called Hef. Coopers Pale Ale also works nicely too. Mature Cheddar A beer with a little more kick, such as a good hoppy pale ale or India Pale Ale (IPA). Try Feral Hop Hog, Matilda Bay Alpha Pale Ale.
It’s here that beer and cheese have a similar tale. Mainstream beers, even the ‘premium’ imports are really the equivalent of kilo blocks of supermarket cheddar. From a food processing point of view, they are technically well made, but are much more a demonstration of food science than the craftsmanship of the artisanal cheese maker. 22
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Kegs at Byrons Bay’s Stone & Wood brewery
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berrys creek
Passion, dedication and a commitment to quality are the fundamental beliefs of the team at Berrys Creek Gourmet Cheese. Barry Charlton, with his 38 years of experience, is the head cheese maker at Berrys and has won an extensive number of awards for the artisan cheese company. Milk is sourced locally from a fellow South Gippsland family, who attribute their excellent milk composition to their carefully tended to hand picked herd. ‘Riverine’ Buffalo Milk Blue Berry Creeks dedication to quality is more than apparent in the deliciously creamy ‘Riverine’ Buffalo Milk Blue. With a relatively mild blue taste, and a long creamy finish, this Blue is an absolute delight to eat. Avail. in 1.7kg (approx.) piece.
Berry’s Creek ‘Riverine’ Buffalo Milk Blue
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Donnybrooke Vecchio pictured with Oaty Joe crisp bread and Colony honey
donnybrook cheese Donnybrook Vecchio
Owners Bernardo & Caterina, along with their son Caz, are the driving force behind Donnybrook Cheese. Originally from Sicily (where Bernardo was a fifth-generation dairy farmer & cheese maker) the family team continue producing outstanding cheeses by traditional methods at their factory located just north of Melbourne.
Donnybrook Vecchio (“old” in Italian) is made in a Reggiano style. It is aged for a minimum of four years and has an incredible length of flavour. We believe this is one of Australia’s greatest cheeses. Avail. in a 1kg (approx.) piece.
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Parmigiano Reggiano, Pecorino Romano and Gorgonzola Dolce
Parmigiano Reggiano, Taleggio and Manchego 26
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international cheeses Grana Padano
Gorgonzola Piccante
Grana Padano is one of the most popular cheeses of Italy. The name comes from the noun Grana, which refers to the distinctively grainy texture of the cheese, and the adjective Padano, which refers to the valley Pianura Padana.
Gorgonzola piccante, or mountain Gorgonzola, has a thicker and dryer rind than the younger Gorgonzola. Also the paste (interior) is whiter and the veins are darker and bluer. The flavour is piquant and spicy, with aromas of mushroom, and a bite that gently hits the tongue. The aroma is perhaps stronger than the flavour with a tang coming from the washed rind.
Avail. in a 4kg (approx.) wedge. Parmigiano Reggiano (aged 3 years) Parmigiano-Reggiano, or Parmesan cheese, is a hard, granular cheese. It is named after the producing areas, which comprise the Provinces of Parma, Reggio Emilia, Bologna, Modena, and Mantova, Italy. Avail. in a 4.5kg (approx.) piece. Pecorino Romano Its lengthy aging time from eight to 12 months results in a dry and granular texture and a strong taste. The flavour becomes sharper and smokier when aged for eight months or longer.
Avail. in a 1.4kg (approx.) piece. Swiss Gruyère Wedge Gruyère is a hard yellow cheese, named after the town of Gruyères in Switzerland. Gruyère is sweet but slightly salty with a creamy and nutty finish. Gruyère is a wonderful cheese for baking and melting. Avail. in a 4kg (approx.) piece. Manchego - Sheeps Milk 15 months
Gorgonzola Dolce is the ‘sweeter’ gorgonzola - milder and much softer than its Natuale or Piccante counterparts. It is made using pasteurized cows milk and is aged for 3 months. It is very creamy and almost spreadable in texture with a light piquancy.
Manchego has a firm and compact consistency and a buttery texture, and often contains small, unevenly-distributed air pockets. The colour of the cheese varies from white to ivory-yellow. The cheese has a distinctive flavour, well developed but not too strong, creamy with a slight piquancy, and leaves an aftertaste that is characteristic of sheep’s milk.
Avail. in a 1.4kg (approx.) piece.
Avail. in a 2kg (approx.) piece.
Avail. in a 1.4kg (approx.) piece. Gorgonzola Dolce
Taleggio Taleggio may be one of the oldest soft cheese varieties on the planet. Originating in the caves of Italy’s Val Taleggio (the Taleggio valley) around the 10th century, Taleggio is a washed-rind soft cows milk cheese. Taleggio cheese’s flavor is nutty and meaty with a hint of salt. Avail. in a 2kg (approx.) piece.
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Grandvewe sheeps milk curd topped with Colonys Coastal Heath honey
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cheese accompaniments 29
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A selection of Tabletop Grapes retail range
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tabletop grapes A family run business operating since 1972, Tabletop Grapes offer handpicked products that have been grown under the Mildura sun. Their unique and natural method of drying this fruit is a 100% chemical free process, which allows the grapes to maintain their true flavour. Avail. products: Muscatel Clusters, Sunmuscat Clusters, Sultana Clusters, Dried Prunes, Currants, Sultanas, Raisin Flame, Black Muscat, Sunmuscat. Avail. for Food Service in 4-6kg and smaller sizes of 250g - 500g.
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on the side On The Side is an exclusive range of cheese accompaniments. Each product in the range is unique, full of substance and designed to truly enhance the cheese eating experience. Made with the highest quality ingredients (from Australia and overseas) the range is hand crafted by a small, dedicated team and is completely preservative free.
Baby Pickled Figs Tiny white figs are pickled in a mixture of brown sugar, apple cider vinegar, and fresh thyme. Avail. in a carton of 6 x 120g, or Food Service 910g. Peppered Fig Paste A thick, decadent fig paste with a slight hint of fresh Northern Queensland black pepper and Pedro Ximenez. Avail. in a carton of 6 x 120g, or Food Service 910g. Peach & Muscatel Chutney A lightly spiced chutney, laden with plump muscatels from Tabletop Grapes and bursting with delicious peach. Avail. in a carton of 6 x 115g, or Food Service 870g. Baby Cornichons
A selection of On The Side’s retail and food service range
Whole dried figs are pickled in Australian ACV & brown sugar to make these petite pickled figs. Avail. in a carton of 6 x 110g, or Food Service 910g. Quince Paste Made using only the very best Tasmanian quinces, this wonderfully aromatic paste is a must have with cheese Avail. in a 1kg size.
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Quince Paste
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Fino Food and Wine
Pangkarra Wholegrain Lavosh, Brasserie Bread and Falwasser
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crisp bread Pangkarra – Wholegrain Lavosh Pangkarra Wholegrain Lavosh is a deliciously crisp cracker, which contains Pangkarra Wholegrain Durum Flour and 100% natural ingredients. Avail. in a carton of 8 x 150g packs. Pangkarra – Wholegrain Grissini Delicious thick breadstics are made with 100% stone milled wholegrain durum flour and rolled in natural sea salt and rosemary. Avail. in a carton of 8 x 120g packs. Oaty Joe – Classic Oat Biscuit These oat biscuits are a morish savoury biscuit, made in Toowoomba from rolled oats and other quality ingredients. Avail. in a carton of 12 x 40 pieces, or a 160 piece pack. Falwasser – Crispbread (also available in GF) Falwasser crispbread is a unique, thin gourmet wafer with a crisp delicate texture. Each Falwasser carries a unique palm tree insignia. Avail. in a carton of 12 x 120g packs. Baylies – Lavosh Baylies of Strathalbyn produce fine quality gourmet products using the finest flour South Australia has to offer. Their lavosh is a traditional Southern European crisp cracker made from wheatflour, water, Australian EVOO, butter and sea salt. Avail. in a carton of 12 x 180g. Brasserie Bread – Pane Croccante Skillfully prepared by hand and using only natural ingredients, its quality and freshness is guaranteed. The result is a light crisp Pane Croccante, an ideal companion for cheese, pate and wine. Pane Croccante is available flavoured with rosemary, nigella, or sea salt. Avail. in a carton of 14 x 240g
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Fino Food and Wine
glossary
Acidic
Double cream
A clean, pleasant taste describing the slight tanginess or sourness of a curd or cheese.
A bloomy rind cheese where the fat level is increased to producea creamier and buttery flavour in the cheese.
Aged
Extra Aged, Vintage, Extra Matured
Cheese that has been aged over several months or longer.
Cheese that has generally aged over 12 months.
Aging
Ferment
All the steps that go in ripening a cheese, usually in special rooms where the temperature, humidity and storage time all play a role.
A mixture of lactic acid bacteria that has the ability to convert lactose into lactic acid and that contributes to the development of flavour and character of the cheese.
Ammonia
Flavoured
An unpleasant odour emitted by a cheese that has a defect or that is past its prime, particularly found in soft cheeses.
Cheese that has flavouring such as herbs or other additives added.
Butterfat
Fresh
Also known as milk fat, this is the cream portion of milk.
A category of cheeses that have not undergone a ripening process and depend on lactic curdling for their delicate, tangy flavour and moist texture.
Bloomy Rind A white, velvety rind usually found on soft cheeses. It is produced by spraying the cheese surface with Penicillium (white mould).
Hard & Semi Hard Cheese A category of cheeses that are cooked and pressed to remove as much moisture as possible and have a lengthy aging process, to assist with the development of their sharp, complex aromas and flavours.
Blue Veined Cheese that has been treated with penicillium (blue mould) and perforated with needles which allow air to enter the body and promote the growth of blue mould.
Interior-ripened Describes a cheese in which ripening occurs evenly throughout the entire body of the cheese.
Brine A solution of salt water in which some cheeses are stored. Sometimes for several weeks.
Lactose The sugar that naturally occurs in milk. Since ripening removes most of the lactose, fresh cheeses contain higher amounts while firm& hard cheeses contain traces.
Coagulation A key part of the cheesemaking process where a rennet is added to coagulate the milk to form a curd.
Lactose-free
Cooking
Cheeses that are designated as having no lactose.
A step in the making of hard and semi hard cheese, during which the curd is heated to reduce the amount of moisture (whey) in the cheese.
Light cheese Cheese that has a 25% or more reduction in butterfat content as compared to its “normal� counterpart.
Cross-contamination
Marbled
Undesirable mixing of flavours and aromas from one cheese to another without properly cleaning utensils. It can occur during the making and cutting of cheese. This can also occur when a very pungent or strong cheese is placed next to a mild cheese.
A cheese made with both orange and white curds pressed together. Mixed rind Refers to a blend of moulds or bacteria or other elements that a producer can use to provide a different rind structure for more complex flavour and aroma.
Curd The solids formed during coagulation, in the early stages of cheese making. Curds are subsequently pressed into a finished cheese shape and aged.
Moisture The amount of liquid remaining in the cheese. Moisture is expressed as a percentage.
Draining The process by which whey is drained from the curd, just before and during pressing.
Nutty Cheese with the flavour or aroma of fresh hazelnuts or almonds from the cultures that is used in some cheeses. 36
Cheese & Dairy Guide 2015
Pasta Filata
Semi-soft
Italian term for ‘stretched curd’ cheeses made with curd that is heated in hot whey and stretched. The resulting cheeses are more elastic. Examples are Fior di Latte, Caciocavallo, Mozzarella, and Bocconcini.
A category that includes a wide variety of unripened, surface-ripened and interior-ripened cheeses of medium firmness and moisture content.
Pasteurisation
The length of time a cheese will be at its best for flavour, texture and aroma.
Shelf life
The process by which milk is heated to high temperatures to destroy certain bacteria. The law requires most cheeses in Australia to be made form pasteurised milk.
Smoked Cheese that can be naturally smoked or that has a smoke flavour.
Penicillium The family of moulds that are cultured on the surface of soft cheeses to produce “bloomy” rinds, characteristic of Brie and Camembert, and internally to produce blueveined cheeses. The moulds contribute to significant flavour development and ripening ofthecheese.
Soft Cheese A category of cheeses that have not been pressed or cooked, some soft cheeses are ripened and some do not ripen. Stretched
Piquant
Describes a treatment in which the curd of a cheese is heated, kneaded and pulled in hot whey prior to shaping (see Pasta Filata).
A cheese that is pleasantly sharp and has a stimulating flavour or aroma. Pressing
Surface-ripened
A step in cheese making where whey is eliminated via mechanical pressure applied to the cheese.
Describes a cheese in which ripening begins on the surface of the cheese and progresses to the interior. White mould and washed rind are common examples of surface ripened cheeses.
Processed Cheese Describes a cheese made from a blend of cheeses, such as various Cheddars and Swiss styles, which have been heated and melted together.
Tangy A term used to describe a cheese that has a sharp, slightly acidic flavour.
Pungent A term used to describe a cheese that is sharp or biting in taste or aroma.
Triple cream A bloomy rind cheese where the milk fat content is increased to give the cheese a more creamy and buttery flavour.
Rennet An enzyme used to ‘set’ or curdle milk. It can be animal based (natural) or vegetarian.
Unripened
Resilient Describes the texture of a cheese that springs back when compressed or stretched.
Cheese that is cut, packaged and distributed for sale after draining. Bocconcini and gourmet Feta are unripened cheeses.
Rind
Vacuum packing
The protective external layer of acheese. Rinds can be naturally or artificially created, and either washed or brushed.
A method of packaging where cheese is placed in a plastic bag or pouch, the air is removed and the package is sealed. This prevents the cheese from drying out and restricts mould growth.
Ripening The process and methods by which cheese mature and develop distinctive qualities. Length of time, temperature and humidity are the main determining factors.
Washed rind
Salting
Whey
A step, prior to or following pressing, where cheese is drysalted or immersed in brine.
The liquid that separates from solids when milk coagulates. Whey contains 95% water with small amounts of lactose, protein and mineral salts.
Refers to the process by which the rinds of certain cheeses are washed periodically during ripening.
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