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The Art of Cheesemaking

How is cheese made?

Whether you call it an art, a craft or simply a hobby, cheesemaking is a practice of precision, patience and, of course, love. Here’s how it’s done.

Australian milk is known for its quality and care, making it a perfect foundation for exceptional cheese. While most cheeses start with cows' milk, some come from goats, sheep or even buffaloes.

Whether full-fat, skimmed or somewhere in between, the milk used depends on the style of cheese being made. No two cheeses are the same, everything from the breed of cow to its diet, the weather and even individual quirks can influence the final flavour and texture.

What can we predict? Great cheese starts with great milk but it’s the hands that make all the difference. More often than not, it’s a craft shaped by skilled makers, not machines, built on patience, care and time-honoured techniques.

Take a look at the different types of cheese and how they’re made:

  • Farmhouse cheese: Made on the farm (no surprise there) using only the milk produced there, this cheese carries the true essence of its origin. And yes, that also means it’s delicious.
  • Farmhouse-style or artisan cheese: Crafted on farms or in small-scale factories, this cheese is typically handmade using milk from the farm itself or sourced from nearby producers.
  • Specialty cheese: A broad category that includes all cheeses beyond bulk cheddar, mozzarella and processed varieties. Think unique flavours, traditional methods and distinctive textures.
  • Reduced-fat cheese: In Australia, this refers to cheese with at least 25% less fat than its regular counterpart (but still 100% of its delicious flavour).
  • Low-fat cheese: Typically containing no more than 3% fat, this cheese offers a lighter alternative without compromising on taste.
  • Processed cheese: A smooth blend of natural cheddar aged to different degrees, melted and combined with emulsifying salts and water. It’s then shaped, packaged and rapidly cooled, giving it a shorter shelf life. Block processed cheese, on the other hand, is cooled slowly over 24 hours, making it shelf-stable without refrigeration.

Cheese may start with milk but it’s the magic of time, technique and tradition that turns it into something truly special.