Tasmania sweeps the cheese awards
2010 Australian Grand Dairy Awards
Media release
Fabulous cheeses from regional Tasmania [©Dept Ec Dev Tasmania]
Tasmania has swept the awards in the Cheese Category at the 2010 Australian Grand Dairy Awards held at Carousel, Albert Park today, taking seven out of the twenty Grand Dairy Awards, plus the prestigious Grand Champion Cheese Award.
Tasmanian Heritage’s Red Square surpassed the eight other cheese Champions to take home the coveted royal blue medal and title of Grand Champion Cheese. Tasmania tied with Victoria at the 2010 awards, with both states taking home seven Champion Awards and a Grand Champion Award each.
“Tasmania’s strong showing in the cheese classes, winning five of the ten Champion Cheese awards, amongst its eight total awards, suggest that its name should be changed from the Apple Isle to the State of Fine Cheese, Neil Willman, Chief Judge for the AGDA said. “Clearly a milder climate and good pastures combined with talented cheesemakers make Tasmanian cheese a force to be reckoned with,” Mr Willman added.
With its pristine and pure environment, fresh clear waters, lush green grass and fertile soil, Tasmania is home to many boutique dairy farms and artisan cheesemakers. The Tasmanian Champions and Grand Champion winners are as follows:
AGDA 2010 Grand Champion Winners:
2010 Grand Champion Cheese – Tasmanian Heritage Red Square (TAS)
A traditional washed rind cheese, Tasmanian Heritage Red Square has a mild earthy aroma and a lingering creamy taste. The rind is slightly sticky and a pungent orange shade, while the interior is glossy and custard-like, with a mild yet pronounced robust flavour.
AGDA 2010 Champion Cheese:
Champion Cheddar Style Cheese – Ashgrove Traditional Cloth Matured Cheddar(TAS)
Ashgrove’s Cloth Matured Cheddar is produced only through the late spring and summer, when the cows are in the peak of their lactation and the milk is ideally suited to Cheddar Cheese production. The cheddar’s difference is the milk from Ashgrove’s dairy herd, which has a slightly higher fat content than the standard used for Cheddar, resulting in a cheese that is slightly creamier than the standard Cheddar and which has a rich nutty flavour. The cheese is made according to traditional hand ‘cheddaring’ techniques, and is matured in a cheese cloth bandage, which is rubbed and turned by hand each week. None of Ashgrove’s Cheddars are released at less than 15 months of age.
Champion Washed Rind Cheese – Tasmanian Heritage Red Square (TAS)
A traditional washed rind cheese, Tasmanian Heritage Red Square has a mild earthy aroma and a lingering creamy taste. The rind is slightly sticky and a pungent orange shade, while the interior is glossy and custard-like, with a mild yet pronounced robust flavour.
Champion White Mould Cheese – Wicked Brie (TAS)
Created by Tasmanian dairy, Wicked Cheese, Wicked Brie has a subtle nutty flavour and a creamy texture that develops over time. The cheese is covered in a white snowy mould with a soft, straw-yellow interior that has a satin-like gloss and honey consistency.
Champion Semi-Hard and Eye Cheese – Heidi Farm Tilsit (TAS)
Heidi Farm’s Tilsit is a sumptuous cheese with a rich, dense texture and distinctive nutty overtone.
Champion Blue Cheese – King Island Dairy Roaring Forties Blue (TAS)
King Island Dairy’s Roaring Forties Blue is a full flavoured blue cheese with a sweet, slightly nutty flavour and a rich mouth feel. The rindless cheese is matured in a wax coating, which cuts off the oxygen supply, promoting the cheese’s sweet and fruity flavour. The wax also retains the blue’s moisture, creating a smooth and creamy texture.
AGDA 2010 Champion Dairy Products:
Champion Flavoured Yogurt – Dairy Bliss Deli Yogurt Mixed Berry (TAS)
Dairy Bliss Deli Yogurt Mixed Berry is a thick, creamy premium yogurt made in the Greek style and smothered in a mixed berry sauce. This dessert yogurt is rich in flavour with a subtle tartness. It also has the benefit of live cultures including lactobacillus, acidophilus, bifidus and casei.
Champion Dairy Dessert – Tant Pour Tant Le Framboise (TAS)
Tant Pour Tant Le Framboise is an edible work of art. An almond dacquoise base is topped with high quality milk chocolate mousse, raspberry jelly blended with framboise liqueur and finished with an almond sponge collar.
Dairy Australia
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