Most Popular Types of Cheese in Australia

When someone says they hate cheese, there is always the argument of if they have tried them all. With more than 1,800 types of cheese throughout the world, there are so many types to try — some to love, some not so much.

However, when you first start out trying different cheeses, it can be hard to know where to start. To help you, we’ve picked out some of the most popular types of cheese in Australia, their flavour profiles and what they’re best used for.

1. Feta

Originating from Greece, feta cheese can either be made from sheep or goat milk. This can make it vary in texture and taste.

Feta is made by soaking freshly pressed curds in salt water, which is then brined. The texture can range from very crumbly to creamy, but will normally have a tangier taste than many other types of cheese.

It’s best used crumbled into salads or served with summer fruits. There is also the Aussie favourite of spinach and feta pasties or rolls, if you want to ease into using the popular cheese.

2. Monterey Jack

As one of the more mild and buttery-tasting cheeses, Monterey Jack is perfect for beginner cheese connoisseurs and American-inspired dishes alike. Perfect for melting, this cheese is a toasted sandwich or burger’s best friend. It’s also ideal for fondues.

Monterey Jack is one of the few all-American cheeses. It’s definite luxurious, so is best eaten in moderation.

3. Taleggio

Hailing from Italy, Taleggio is one of the oldest soft cheeses in the world. It’s aged for 6 to 10 weeks and is easily recognised by its rich, pungent flavour and smell.

The aging process is also responsible for the grainy texture of Taleggio, as the rind is repeatedly washed in a salty brine. With this in mind, it’s best enjoyed by itself with crackers. Beware of adding this type of cheese to dishes as it can be overpowering.

4. Gouda

Gouda is quite similar to cheddar cheese, ranging from mild and creamy to rich and crumbly. It’s a popular Netherlands cheese, aged anywhere from 4 week to more than a year.

Young Gouda are best for melting, while older types are best grated over salads or by themselves in a cracker or fruit. If you’re thinking of trialling at your next dinner party, we do recommend trying it first as it can be an acquired taste.

5. Roquefort

Roquefort is named from the mould growing within it, which also grows naturally in the caves of Roquefort, France. This sharper type of cheese is made from sheep milk and is usually aged for 5 months.

The flavour is sharp, sweet and nutty, with a moist and crumbly texture. As far as the best way to eat Roquefort, it’s great served with nuts and honey, or on its own. Try using pear crackers (slices of pear) as the sweetness amplifies the flavours of the cheese.

6. Camembert

Camembert is one of the most popular types of cheese in Australia, originating from the French region of Normandy. Aged for at least 3 weeks, this buttery cheese has a mild, mushroomy aroma.

As a milder, easily spreadable cheese, camembert is great for cheese platters, as well as baking a crust. You can also bake camembert, topping with things like honey, walnuts and sprigs of rosemary.

Check out some of our other dairy lovin’ articles:

Find the best delicatessens in Australia

Sarah Russo

UX Content Writer

Sarah Russo is a UX Content Writer at Localsearch with a decade of experience in traditional and digital marketing. She has written for and assisted in the social media and marketing strategies for many different industries, including real estate, medical, health and fitness, trades and beauty. When she isn’t nose deep in data, SEO research or her content strategy, Sarah is a gym junkie, foodie and gamer with a brain full of random facts that come in handy far more often than you would think. As a digital marketing all-rounder and lifestyle specialist, her articles provide insight into marketing, advertising and branding for small businesses on the Localsearch Business Blog, as well as some handy lifestyle tips on the Localsearch Blog.

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