Cheese lovers' guide to Tasmania

By
Sarah Gamboni
Added
27 June, 2016

We’ve teamed up with our friends at Spirit of Tasmania to bring you six of the best cheese experiences in Tasmania, along with tempting cheese recipes from the Cooked collection.

Ashgrove Cheese

Your Tasmanian cheese adventure begins a 25-minute drive from the Spirit of Tasmania terminal in Devonport. First port of call is Ashgrove Cheese, near Elizabeth Town. Here, there’s a lilting British accent to the cheese menu, which includes cloth-matured cheddar, bitey Lancashire, mellow Double Gloucester, mild Rubicon Red and creamy fetta. Plus, there’s farm-fresh milk, luscious cream, and ice cream in flavours such as choc-cherry and sticky caramel.

Try: Ashgrove Mr Bennett’s Blue on Ben O’Donoghue’s potato and blue cheese pizza

Red Cow Dairies 

A 75-minute drive west of Devonport brings you to Red Cow Dairies, near the town of Oldina in the state’s north-west. The 300-strong herd of Aussie Red Cows produces nutrient-rich milk for the range of Redder Fetta, Moozorella, washed rind Reddest Red, Well Red Brie and Cream Cream Cream, an indulgent triple-cream brie. We also love the old-school glass bottles of milk, which boast a thick layer of cream on top.

Try: the Red Cow Dairies Moozorella in Giancarlo and Katie Caldesi’s deep-fried mozzarella sandwiches

Pyengana Dairy Company

In the fertile pastures of Pyengana, two hours east of Launceston, the Healey family has been farming dairy cows for more than 100 years. Fourth-generation farmer John Healey started the Pyengana Dairy Company in 1992, and has been reaping in the awards for his English-style cheddar ever since. Visit the dairy to sample his intense, crumbly cheeses, along with milkshakes and light meals in the Holy Cow Café.

Try: the Pyengana Cheddar in James Martin’s cheddar, smoked bacon and zucchini quiches

Bruny Island Cheese Company

On pristine Bruny Island, a 40-minute drive and a 20-minute ferry ride from Hobart, Nick Haddow crafts sublime cow’s milk cheeses at Bruny Island Cheese Company. One of Australia’s leading cheesemakers, Nick’s artisan delights are inspired by his time in the UK, France, Italy and Spain. Try the sharp Raw Milk C2, pungent Oen washed in pinot noir and wrapped in vine leaves, and the soft and oozy Saint. You can also sample Nick’s award-winning wheels at the Hobart Cellar Door in the Salamanca Arts Centre. Keep an eye out for Nick’s new book, Milk.Made, coming to Cooked in August 2016.

Try: the Bruny Island Cheese Company Saint in Gillian Reith’s camembert fondue

Grandvewe Cheeses

A 40-minute drive south of Hobart, in the seaside town of Middleton, brings you to Grandvewe Cheeses. Visit the farm for stellar sheep’s milk cheese, wine tastings and the chance to spot baby lambs. Try the manchego-style La Mancha, Cypriot-inspired Halloumi, Italian-accented Pecorino, and Roquefort-like Sapphire Blue.

Try: the Grandvewe Halloumi in Philippa Sibley’s grilled haloumi with zucchini pickles

King Island Dairy

Further afield, off the northwest tip of Tasmania, lies the King Island Dairy. Pay a visit to this tiny Bass Strait isle to sample the dairy’s famed range of soft white cheeses, blue veins, washed rinds and cheddars.

Try: the King Island Dairy Cape Wickham Double Brie in Raph Rashid’s chilli cheese croquettes

For more on the gourmet delights of the Apple Isle, take a peek at our Postcard from East Coast Tasmania. Or, download your free Spirit of Tasmania touring guide at spiritoftasmania.com.au.

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