Cheese History

The Origins of Cheese

An integral part of our diet for thousands of years, cheese possibly has its origins as a 'happy accident'.

Perhaps, from a bowl of milk, left in the sun or too close to a fire, or carried by a nomadic herdsman in a bag made from the stomach of a young animal. Whatever the process, it resulted in the natural souring of the milk, creating curd.

In today's terms, chymosin, (the enzyme found in rennet) along with acid from bacteria (that grow in warm milk) are the keys to producing cheese. Traditionally, cheese styles were associated with their region of origin. In Europe regional cheese varieties reflected local conditions, lifestyles and the initiatives of local cheesemakers. Like regional wines, they forged their reputations amongst the travellers to the local inns and taverns.

Hard cheeses, such as Parmesan and Pecorino, were made popular by Roman legionnaires who favoured a cheese that could withstand the rigours of long distance travel.

Soft ripened cheeses, such as Brie, were only available at local market stalls due to their delicate nature.

Ultimately, the introduction of the railway systems gave local farmhouse operations access to outside destinations. And regional cheeses went global!

Soon cheesemaking, using authentic recipes, began outside the region of the cheese's origin. These cheeses, while similar in appearance, developed distinct and unique characteristics that reflected local factors… such as the Brie made in Australia.

Cheesemaking in Australia

With one of the most efficient dairy industries in the world, Australia produces an ever-increasing range of quality dairy products from its clean, lush pastures and diverse climatic conditions.

The First Fleeters introduced cheddars and cheddar styles of English origin. In the 1850s, with access to technology from England, the first large co-operatives started to become established predominantly in the rich dairying areas of the Darling Downs in Queensland, Gippsland and the Western District of Victoria.

By the turn of the 20th century, Australia had forged a reputation as one of the best Cheddar producers in the world. Today, Australia continues to be recognised and awarded internationally for its Cheddars.

While some Greek Feta and Italian style cheeses were made prior to World War Two, it was the cheesemaking skills of post-war migrants that really introduced European style cheesemaking to Australia. In 1956, the well-regarded French book, 'Cheeses of the World', acknowledged with admiration, Maczola, a Gorgonzola style cheese made by the Macleay River Co-operative at Frederickton, on the New South Wales north coast.

Although Maczola didn't survive the competition of cheaper imported cheese, it was generally agreed that it was Australia's first blue vein cheese.

By the 1960s, Australia produced approximately 20 cheese varieties and by the 1970s, some 40 varieties. While the industry stalled briefly in the 1980s, as the local market struggled to compete with European imports, larger cheese companies continued to produce Cheddar from some of the world's most efficient and competitive factories. In more recent times, Australian manufacturers expanded their cheese styles to include Mozzarella, hard cheese and many other varieties.

Soon a new Australian cheese culture began to emerge. A smaller group of specialty cheesemakers introduced Eye (Swiss-style) cheese, Brie, Camembert, Blue cheeses and the like.

These products continue to grow in popularity as does the demand for boutique and artisan cheeses.

Australia now produces more than 160 varieties of cheeses.

Cheesemaking is a process that demands considerable care and patience. The cheese must be observed and handled with skills that machines just don’t have. Every cheese is individual - prepared and consumed with passion!

Australian Cheese on a World Stage

Australian cheese production averaged around 375,000 tonnes per year over the five years up to 2007/08; with around 55% of annual local production, or about 210,000 tonnes per year, destined for international markets.

Cheddar and cheddar types make up around half of all cheese exports; and while Australian cheese is exported to almost every corner of the globe, the discerning Japanese market remains our largest export customer accounting for almost half of export sales.