Adel-Blue

Australia has made historic progress in producing a variety of Blue Cheeses. The cheesemakers of Australia have been making blue veined cheese for over 70 years. The first blue cheese factories were recorded to have started in northern New South Wales and Gippsland in the 1930s and 1940s. At present, more than 22 styles of blue cheese are produced in Australia.
Blue cheese is called so because the cheese cultures have had the mold Penicillium added at the initial stage of the cheesemaking process. The final product is spotted or veined blue-gray or blue-green molds alongside a natural crusty rind and an earthy appearance. The salty and sharp taste, creamy texture and a pungent aroma tends to be the characteristic feature of blue cheese.
Australia produces basic three styles of blue cheese – Gorgonzola, Danish and Blue Brie. Taking into account the characteristics, each style is unique. Blue cheese styles are modeled on type and quantity of blue culture added, the way each cheese is spiked, size of the cheese, and maturation of cheese and waxing of cheese.

Blue Vein (Australian)

King Island Dairy

North Adelaide

The Edam cheese was first produced in Netherlands after the town in which is made. The Edam has a pale yellow interior and a crust of red paraffin wax. Its flavour is mild, salty and nutty at the early stage and gets sharper with ageing. Also, it is comparatively low in fat content as compared to other cheeses and has 28% fat in dry matter. The Edam cheese at early stage goes very well with fruits like peaches, apricots, cherries, melons, while the aged Edam cheese is often consumed with pears and apples. Besides this, it is also eaten along with crackers, biscuits and drinks like Pinot Gris, Dry Riesling, Semidry Riesling, Champagne, Chardonnay and Shiraz.

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