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Best Oceanian Hard Cheese Types
Mainland is a New Zealander cheese made from pasteurized cow's milk. The cows are fed a diet of high-quality grass while grazing outdoors, resulting in a golden yellow color and sweet, creamy notes of the cheese. There are four types of Mainland cheese: sharp Cheddar (rich and sharp flavors), vintage Cheddar (strong), organic Cheddar (subtle and mild), and Egmont (nutty).
The Cheddars should be paired with wines such as Merlot, Pinot Noir, and Sauvignon Blanc, while Egmont should be paired with Chardonnay, Pinot Grigio, Riesling, Syrah, and sparkling wines.
Mahoe Aged Gouda is a New Zealander cheese hailing from the Northland region, where it's produced by Mahoe Farmhouse Cheese. The cheese is made from pasteurized cow's milk and it's aged for at least 10 months before consumption. Underneath its natural rind, the texture is firm, dense, and chewy.
The aromas are fruity, while the flavors are savory, fruity, and buttery. It's recommended to pair this very old Gouda with a glass of Cabernet Sauvignon for the best experience.
Stokes Point Smoked Cheddar is an Australian cheese produced by King Island Dairy on King Island, just south of Melbourne. The cheese is made from cow's milk and it's naturally smoked with Tasmanian hardwood. After 9 months of maturation, the texture underneath its golden rind is firm, compact, and creamy.
The aromas are smokey and ham-like, while the flavors are rich and creamy. The cheese is named after Stokes Point, the most southern tip of the island. It's recommended to serve it with green apples, chutney, raisins, dates, quince paste, walnuts, sourdough bread, tomatoes, and ham.
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