History of Cheese
A legend tells the story of an Arab man who stored milk in a pouch made from the stomach of a sheep. On the journey through the desert on the back of a camel the milk became a mass of curd.

Whether this is myth or fact is unknown. What is known however is that cheese has a long history, in fact, the origin of cheesemaking lies beyond reported history.

Origins of cheesemaking in Australia

Recorded knowledge of cheesemaking in Australia goes back to the first European settlers arriving in the late 1700s bringing with them cows, goats and sheep.

Crude presses made from branches and jammed into tree stumps to gain extra leverage were used to make the early varieties of cheese, more than likely the Cheshire variety.

Late in the 19th century, when the first big co-operative began to be formed, it was the techniques of the English makers who had perfected manufacturing methods for Cheddar, Cheshire, Leicester and a number of other "Cheddar" types, that were used in the new factories. Cheddar became the number one variety of cheese with techniques that were to make Australian Cheddar world class.

CONTINENTAL STYLES

It was not until the early 1930s when Italian & Greek migrants came to Australia, that the first Continental style cheese varieties became commercially available. In the 1950s, 60s and 70s many more migrants arrived in Australia from all corners of the world and new market demands were born.

Locally made Italian, German, Greek and other European cheese varieties began to appear on the market. In the early 1960s Australia made about 20 Cheese varieties locally. By 1970 this number reached over 40, and over 50 in the mid 1980s. Today there are more than 105 varieties of cheese made in Australia