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It gets better with age: a brie(f) history of cheese in Australia – The Conversation AU
Australian cheese was once ‘vintage’ or ‘tasty’. Now we have a plethora of options. How did we get here?
In this series, our writers explore how food shaped Australian history and who we are today.
The history of cheese in Australia has, until recent decades, been a rather tasteless affair. Not so long ago our choice was either vintage or tasty.
We associate Italy with salty wedges of Parmigiano-Reggiano. France is synonymous with pillowy-soft triple bries and intensely aromatic Roquefort. Paneer is the cheese of Indian curries. Queso Oaxaca is quintessentially Mexican, while the humble cheddar is…
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