Look at these cheeses from Bruny Island. I know lots of areas around Australia
make great cheese but I have to claim a bias for Tasmanian, including King Island varieties. Having said that I am devastated that I can no longer seem to buy Piano Hill Farm House cheese from Victoria. It is fantastic grilled on toast. The best I have ever tasted. Does anyone know where you can buy it in Tasmania or Canberra?The only cheese we had as a child was Pyengana cheddar made from unpasteurised milk which was bought in big rounds from Wells store in Latrobe. It was very strong in flavour and my sister and I used to refer to it as rat’s cheese but my father loved it. When the use of unpasteurised milk was banned, cheeses like Pyengana protested to no avail but now grown up with a love of strong cheeses, I am delighted that there is a push to overturn the ban and give cheese makers the chance to practice their craft again unencumbered.
Yesterday I went to celebrate Bruny Island cheeses success at a function in Hobart and had a few words to Minister Martin Ferguson encouraging him to have Australia follow New Zealand in overturning the ban. While I was at it, I had a small taste or two of the cheeses on offer. I am very partial to Bruny Island Tom which goes well with caramelised fig. I tried to caramelise figs at home once as a result of having this cheese experience and ended up with a sticky mess but I am not beyond trying again if someone has a good recipe because it is hideously expensive in gourmet shops..over $60 a kilo. It makes the cheese look cheap.