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Cheese from Australia and New Zealand
A catalogue of Australian and New Zealand cheeses that have no entry of their own. They share no single process. One food code covers both countries and defines cheese as milk coagulated by rennet or other agents, with the whey partly drained, ripened or not.
A short entry: the sources we found record only what is said here about Australian and New Zealand farmhouse cheeses itself. Its own sources do not record how it is made, so the steps and scenes below are those of Blue-veined cheese family (Roquefort as template), the closest documented cheese ferment, shown as a guide to the method, not as a record of Australian and New Zealand farmhouse cheeses.
Total time across the steps of Blue-veined cheese family (Roquefort as template): 17 days – 21 days
What changes: Rennet and blue mould spores go into the milk and it sets
Output: curd.
Microbes at work in this step
the starter sours the milk; mould spores go into the milk or later onto the curd
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A catalogue of Australian and New Zealand cheeses that have no entry of their own. They share no single process. One food code covers both countries and defines cheese as milk coagulated by rennet or other agents, with the whey partly drained, ripened or not.
Not one ferment but a group of cheeses sold under the joint Australia New Zealand Food Standards Code, which defines cheese and processed cheese for both countries.
Every number is labelled with how it is known. How this atlas is made
