Art of cheese

South Australia has a thriving artisan cheese industry, offering a diverse range of hard and soft cheeses made from local cow, goat and sheep milks.

With a focus on regionality, South Australian cheeses offer chefs the chance to meet increasing consumer demands for knowledge about food origins and authenticity.

From the Fleurieu Peninsula to Kangaroo Island, the Barossa Valley and the city, each of our cheeses has its own distinctive style, flavour and story.
Our large scale cheesemakers offer world class bocconcinis, cheddars, mascarpones, parmesans and ricottas. And as our cheesemakers experiment, an exciting crop of new cheeses are available, from washed rinds and clothbound cheddars to fetas and quarks.

Whether basing a dish around a single cheese or showcasing a selection on a platter, there’s never been a better time to celebrate some of South Australias’s best and brightest stars.

FRUIT UP

FRUIT UP

You will never go wrong serving seasonal fruit on your cheese plate.

  • Soft and hard cheeses work well with fruit.
  • Apples, figs and pears are simple but ideal.
  • Serve at ambient temperature.
GOING GOAT

GOING GOAT

Beetroot is the perfect accompaniment to goat‘s cheese.

  • Try a simple salad of small greens, freshly cooked beetroot and crumbled plain chèvre, dressed with balsamic and olive oil.
  • Beetroot relish is another great pairing. Present a small plate with a selection of goat cheeses for a magical combination of flavours.
  • Serve at ambient temperature.
HOW SWEET

HOW SWEET

Honey and/or honeycomb and cheese is a discovery every cheese lover needs to make.

  • Serve it with both cow and goat‘s milk cheese.
  • Ricotta or quark with fresh honeycomb is superb.
RIPE ’N‘ READY

RIPE ’N‘ READY

Remember, best before is just a guide.

  • Some soft cheeses will continue to improve right up to or just past their best before dates.
  • Use your senses to decide, feel and smell, or ask your trusty cheesemonger.
  • Some soft cheeses, like camembert, ripen from outside in.
  • Hard centres indicate more time is needed to ripen.
  • Serve at ambient temperature.
KEEP IT SIMPLE

KEEP IT SIMPLE

Use bread and crackers that are not flavoured.

  • A simple sourdough or an oatmeal cracker are best.
  • Let the full flavour of the cheese be the hero of the plate.
GET IN SHAPE

GET IN SHAPE

Think about how you display your cheese.

  • Make sure your cheese plate is not overcrowded.
  • Use a separate knife for each cheese.
  • Serve at ambient temperature.
  • Think about the shapes of the cheeses when buying. Buying different shapes of cheese adds interest to your cheese board.

Comments are closed.