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Say Cheese

Staff Writer

Where To Buy Your Cheese

New South Wales

Formaggi Ocello – Surry Hills

Selling the largest selection of Australian, Italian and French farmhouse cheeses, Best Cheese Store in The 2012 Foodies Guide to Sydney.

Hunter Valley Smelly Cheese Shop – Pokolbin

As well as cheese up to your eyeballs, this shop sells party packs and hampers, chutneys and preserves, dry goods, gourmet deli goods, crackers, lollies, olive oils and vinegars.

GPO Cheese & Wine Room – CBD

They actually have cheese and wine flights ranging from $30–$33 for three different cheeses with matched wines, as well as master classes, tastings and cheese fondue.

Fresh/whey

Soft and spreadable things like ricotta, quesa fresco, cottage cheese, goat's milk chevre and even mozzarella fall into this category. They're often lumpy and moisture-filled items you can put in sauces, desserts and baked goods. Mmm, lumpy. 

Medium-hard

The sharp-tasting, holey ones: gouda, jarlsberg, gruyere. The cheeses you use in sandwiches where the cheese is meant to be the hero.

Semi-hard/hard

Get your mind out of the gutter. This is the stuff that's good for eating by itself, or on crackers, like cheddar (smoked cheddar tastes like bacon-flavoured cheese?!) and colby, and also stuff that's good for grating, like parmesan.

Mouldy

When people think mouldy cheese, blue cheese like gorgonzola springs to mind; real cheese-lover's cheese, the smelliest and ugliest of the lot. That definitely falls into the category, but so do gooey varieties like brie and camembert, two of the most inoffensive and accessible tasting cheeses. Try gorgonzola on pizza or paired with pears, or bake a little wheel of brie or camembert in a ramekin in the oven to make a mini-fondue thingy. 

Brined

Brined cheeses include feta and halloumi – they're largely the salty and crumbly kind. People who don't like these cheeses often blame it on their odour, which they compare to sweaty feet. 

Soy/cashew/imitation

For vegans and the extremely lactose intolerant: totally dairy-free. Some brands are passable, while some taste like the opposite of what cheese is supposed to taste like. Vegan cheesecakes made primarily from nuts and oil can be surprisingly creamy and delicious though.