Best Cheese Types in the World
Edith is an Australian cheese hailing from Woodside. This french-style cheese is made from pasteurized goat’s milk and it’s left to age for 3 to 4 weeks. It’s named after a French woman who provided the original recipe.
Underneath Edith’s ash-coated rind, the teture is chalky when young, becoming smooth, velvety, runny, and clotted with further aging. The aromas are mild, while the flavors are nutty and savory. It’s recommended to serve Edith on a cheeseboard with crusty bread and pair it with a glass of Sauvignon Blanc.
Pair with
Etzy Ketzy is an Australian cheese hailing from Woodside. The cheese is made with a blend of pasteurized Friesian cow’s milk and goat’s milk in equal measure. This seasonal cheese is only made in the winter and it’s left to age from 2 to 4 weeks.
At 2 weeks, it’s slightly firm, but at 4 weeks it’s fully mature, with clean and herbal aromas and creamy, smooth, earthy, nutty, intense, and herbaceous flavors. Underneath its washed rind, the texture is soft, smooth, and creamy. Etzy Ketzy has won many awards, including a gold medal at the Sydney Australian Specialty Cheesemakers Competition in 2006.
McLaren is an Australian camembert-style cheese hailing from Woodside. The cheese is made from pasteurized Friesian cow’s milk. Underneath its bloomy rind, the texture is chalky, becoming creamy and soft as it ages. The aromas are intense, rich, and mushroomy, while the flavors are creamy, smooth, with slightly mushroomy notes.
McLaren has won many awards, including gold medal at the Royal Queensland Food & Wine Show in 2010.
Duet is an Australian cheese hailing from Woodside in South Australia. This brie-style cheese is made from a mixture of pasteurized goat’s and cow’s milk. Underneath its bloomy rind, the texture is soft and creamy. The aromas are mild and fresh, while the flavors are acidic and milky.
It’s recommended to pair the cheese with crusty bread or fresh fruit such as pears.
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