A guide to Australian and New Zealand cheese — thriving artisan scenes producing cheddars, washed-rinds, blues, and grass-fed creations.
Australia and New Zealand have built vibrant, world-class cheese industries on the back of their excellent dairy and pasture. From farmhouse cheddars to acclaimed artisan creations, the cheeses of Australia and New Zealand are increasingly celebrated. Here's an overview.
Built on Great Dairy
Both Australia and New Zealand have outstanding dairy industries, with cows and sheep grazing on lush, often grass-fed pastures, especially in New Zealand's temperate climate. This excellent milk is the foundation of their cheese. While both countries are major commodity cheese producers and exporters, they've also developed thriving artisan cheese scenes in recent decades.
New Zealand: Pasture-Driven Cheese
New Zealand's mild, green climate produces superb grass-fed milk, and its artisan cheesemakers have used it to craft excellent cheeses, from cheddars and Goudas to blues, washed-rind, and bloomy cheeses. New Zealand cheddar is widely exported and respected, and the country's artisan producers have won international awards. Sheep's and goat's milk cheeses are also part of the scene.
Australia: A Diverse Artisan Scene
Australia has a diverse and growing artisan cheese industry, spanning cheddars, washed-rind cheeses, blues, bloomy-rind cheeses, and fresh goat and sheep cheeses. Regions like Victoria, Tasmania, and South Australia are known for quality dairy and cheesemaking. Australian artisans draw on European traditions while developing their own styles, and many cheeses reflect the country's clean pastures and innovative producers.
Cheddar and Everyday Cheeses
Both countries have strong cheddar traditions inherited from British roots, producing everything from everyday block cheddar to aged, complex farmhouse versions. Tasty, vintage, and clothbound cheddars are popular, and aged Australian and New Zealand cheddars can be excellent. These are the everyday cheeses that anchor both nations' cheese boards and cooking.
Artisan Standouts
The artisan scenes in both countries produce standout cheeses: washed-rind cheeses with bold flavor, creamy bloomy-rind cheeses, distinctive blues, and grass-fed cheddars and Alpine-style cheeses. Many small producers focus on farmstead, single-herd, and seasonal cheeses, echoing the terroir-driven approach of Europe's best.
How to Enjoy Australian and New Zealand Cheese
Build a board around local artisan cheeses: a grass-fed cheddar, a creamy washed-rind, a bloomy-rind, and a local blue, served with crusty bread, fruit, and nuts. Pair with the excellent wines of both countries — a Marlborough Sauvignon Blanc, an Australian Shiraz, or a sticky dessert wine for blues — or with local craft beer and cider.
Pairings
Australian and New Zealand cheeses pair beautifully with the regions' acclaimed wines, from Sauvignon Blanc and Shiraz to dessert wines for blues, as well as with craft beer and cider. Fruit, nuts, honey, and crusty bread complement them.
Frequently Asked Questions
Do Australia and New Zealand make good cheese?
Yes. Both have excellent dairy and thriving artisan cheese scenes producing award-winning cheddars, washed-rinds, blues, and more.
What makes their cheese distinctive?
Excellent grass-fed milk from lush pastures, especially in New Zealand, plus innovative artisan producers drawing on European traditions.
What cheese are they best known for?
Both have strong cheddar traditions, from everyday block cheddar to aged, complex farmhouse and clothbound versions, alongside diverse artisan cheeses.