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It gets better with age: a brie(f) history of cheese in Australia

By Morag Kobez, Associate lecturer, Queensland University of Technology
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In this series, our writers explore how food shaped Australian history – and who we are today.

The history of cheese in Australia has, until recent decades, been a rather tasteless affair. Not so long ago our choice was either “vintage” or “tasty”.

We associate Italy with salty wedges of Parmigiano-Reggiano. France is synonymous with pillowy-soft triple bries and intensely aromatic Roquefort. Paneer is the cheese of Indian curries. Queso Oaxaca is quintessentially…


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