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Quick Cheese Loaf: The Australian Grand Dairy Awards

February 3, 2016 by Tania 12 Comments

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The Australian Grand Champion dairy awards are announced today! I have 3 of the winners here. Do you want to see?  I also have a wonderful Quick Cheese loaf so skip to the end for that.

Quick Cheese Loaf

Dairy Awards 2016What would you say if someone asked you to take a hamper of cheese home and eat it with your friends?.

You would say yes, right?

I most certainly did. The cheeses were three of the winners from the Australian Grand Dairy awards. Each year now for the past 16, producers from all over Australia vie for the chance to be named in the line up of the best of the best dairy products Australia has to offer. Lets face it, a hamper of any cheese arriving at your house along with condiments and wine is bound to cause excitment, so imagine if the cheeses are champions. I think that makes it a cheese lover’s dream come true.

A couple of Saturdays ago, we got down to business and ate a serious amount of cheese- for judging purposes of course. I asked Miss G, Birdie, Roberto and JB to taste this years Australian Dairy Champion cheeses with me and pick their favourite .

Dairy Awards 2106

We tried each in turn, looking, smelling, and finally tasting.

Anyone can do this at home too. In fact it is great fun and people taste some very interesting things in a piece of cheese when they eat it slowly. Cheese judges typically taste hundreds of cheeses a show and need to spit just like wine judges. Judging cheese on a full stomach changes the way you taste. Who wants to taste when they are full?

Follow these simple rules for your tasting

  • Cheeses are always assessed by appearance first. Did you know that cheddars for instance can be cloth matured, making them earthy and often sharp and crumbly or matured and then wax rinded.  A cheese with a rind of wax could indicate a moist cheese that is less crumbly and perhaps more fruity. Glimpses of these things can help to identify characteristics and expectations before tasting
  • Smell is a very important indicator in cheese. Some cheeses have an aroma that is extremely strong but the cheese is actually mild in taste. This happens a lot with washed rind cheeses.
  • Taste and smell are an important sense combination when eating and tasting cheese. In fact cheeses are quite commonly scored with a combined taste/ smell option
  • Texture is vital, not only for hard and semi hard cheeses but for soft cheeses as well.

Crackers and condiments are of course never part of judging cheese for a professional. These things although a great compliment to cheese, mask some of their flavours. For most of us eating cheese at home this isn’t a problem, but we did try the cheeses alone first before adding any condiments. Wine and beer exempt.

We drank an Australian Prosecco with the cheeses. I have only ever had Italian Prosecco. I wasn’t really sure an Australian one would stack up but I am very pleased to say it did.

Prosecco’s traditional home is the Valdobbiadene district, in the Veneto. It’s a light tank fermented sparkling that’s great for an appertif. This one, Dalz otto is from the King Valley Victoria, and made by an Italian who came from the Veneto area to Australia and produced his first vintage 2004. It has citrus freshness, gentle bubbles and a dry almost spicy appeal that finishes clean and dry. It was the perfect wine for this cheese on a sunny Saturday.

Dairy Awards

The Australian Grand Dairy Awards is a celebration of all kinds of dairy products. Everything from cheese to ice cream, yoghurt and butter. The cheeses are chosen from a large field that stretches all the way from small family owned companies to the well known supermarket brands.

What do champion cheeses taste like?

The champions are chosen from the final field and then one Grand Champion is chosen above them all. This years Grand Champion Cheese award was given to Heidi Farm Gruyere. Gruyere and the semi hard , eye style cheeses are some of my favourite. I have a particular love for French Comte.  But Heidi Farm Gruyere is one Australian cheese I particularly like and we are all pleased that Heidi Gruyere is in the line up to taste. This Tasmanian cheese is a perfect example of it’s style with a pliable texture and a subtle nutty clean finish.

Dairy AwardsThis cheese is in magnificent condition. Heidi Gruyere is ripened for up to 9 months for these younger styles and cut from a wheel that is usually around 30 kg. The colour was pale straw and the rind  evenly formed around the whole of the cheese. It smells of fresh milk and grass, and even caramel with sweet lactic milk notes and is moist and pliable. We found the flavour to be milder than expected but it has lightly nutty notes and a fruity appeal. It’s quite a gentle laid back Gruyere but I love it.

The hamper arrived with condiments Essential Ingredient Pickled Cherries, Cunliffe and Water’s Peppered Apples and Lemon Chutney, Truffle Hill truffled Honey with Hazelnuts and Falwasser Crackers. The pickled cherries go particularly well with the Heidi Gruyere.

Bay of Fires Cheddar

Next in the line up of this years Grand Dairy Awards is a Bay of Fires Cheddar. This was also a beautifully ripe and well presented cheese from St Helen’s on the east Coast of Tasmania.

**Cloth binding is a traditional method of aging cheese, the cheese is hooped then later wrapped in cloth and left to ripen. This method allows the cheddar to interact with the environment, and breath, aging and loosing moisture to produce a crumbly earthy, sometimes sharp cheese. It is an expensive way to produce cheddar because up to 30% of the volume can be lost.

Bay of Fires Cheddar is aged 12 months on pine boards. This is not a really sharp cheddar. It’s most endearing characteristic beside the earthy flavour from it’s clothbound maturation, is it’s creamy mouth feel that finishes clean and sweet. Its not overly crumbly but the firm texture makes it very moorish and also perfect with the Apple, Pepper and Lemon chutney and even more welcome with a beer. The appearance of this cheese suggests there might be some salt crystals or pockets of deposits but there is none.  It’s a lovely earthy cheddar.
Dairy Awards 2016 The final cheese is King Island  Black label triple cream Blue.  Again this cheese is in the most beautiful condition. The rind is not perfectly white, it’s starting to mottle as it should with maturation. It’s is oozily creamy in places with pockets of blue and little lumps. The best way I can describe it is as a blue spiked triple cream brie. It’s made in a log that is turned every couple of days for about a month and hand pierced to develop gentle blue pockets. It’s lush and buttery and luxurious. The blue is very gentle and when you reach a pocket amongst the creamy interior it provides a wondrous spike of a moment.

Dairy Awards 2016

Dairy Awards

Look at this gorgeous cheese. This was a favourite, as you can imagine. It was incredibly suited to the truffle hazelnuts, although I might just take the cheese judges stance and eat this cheese alone.

If you would like to know more about The Australian Grand Champion Dairy Awards then have a look at their website here or like their page for recipes.

Dairy Awards 2016

Now I have something really special for you. I know you are going to love it because when I made it it got eaten straight away. Cheddar Cheese quick Bread. OMG it is so delicious toasted!!!! I am not suggesting you make this with Bay of Fires cheddar, but this is a very quick and delicious way to use up scraps of cheddar or even Gruyere or Parmesan you may not want to waste. It also works perfectly with a big old block of extra tasty too!

Quick Cheese Loaf

Quick Cheese Loaf

This is a really simple bread. Treat it like a giant muffin and make sure you don;t over mix. Just stir together. This recipe states Australian cups
5 from 2 votes
Print Recipe Pin Recipe
Course Bread, Brunch, Cake, Snacks
Servings 12

Ingredients
  

  • 150 gram cheddar cheese
  • 50 gram Parmesan cheese
  • 380 gram plain flour 2 1/2 cups
  • 2 teaspoons baking powder
  • 1 teaspoon bi carbonate of soda
  • 1 teaspoon vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon smoked paprika fresh grated
  • 300 ml milk
  • 1 whole Egg
  • 100 gram sour cream or yoghurt
  • 60 gram butter melted, 3 Tablespoons

Instructions
 

  • Set the oven to 170 C/ 340 F and greased lined loaf tin 6-8 cup, lined with baking paper Put the flour, spices, salt, baking powder and soda and the rough chopped chunks of cheese into a food processor and pulse till mixed.
  • Pour the dry ingredients into a bowl.
  • Mix the egg, milk, sour cream or yoghurt together beating the egg in well then add the vinegar . Pour in to the dry ingredients then add the melted butter.
  • Mix the two together with a spoon or spatula until JUST mixed. Pour into the loaf tin and bake for 50 minutes or until a skewer comes out clean. You could also pulse in the food processor till Just combined.

Notes

You can pulse the mixture together in your processor too but over mixing can result in a tough quick bread,
Use any cheese you like
I often put some grated cheese on top
You can cover the loaf with foil after about 30 minutes to stop it browning too much
Serve sliced and toasted with ham or eggs or blue cheese and truffle honey!!
Make a baked breakfast strata, serve with scrambled eggs and salmon, eat with salad

Cheddar Cheese Loaf

There’s also a Cheese Festival.   To help celebrate this years winners 

Australian Dairy awards

 

www.mykitchenstories.com.au

Congratulations to all the winners of this years Australian Grand Dairy Awards.

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Filed Under: Breads, Breakfast, Cheese, RECIPES, Starters and Snacks Tagged With: bay of Fires Cheddar, Cheddar bread, cheese, cooking with cheddar, dairy Australia, Dairy Awards 2016, Grand Chanpion Cheeses 2016, Heidi dairy Gruyere, King Island, recipe

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Reader Interactions

Comments

  1. Sara | Belly Rumbles

    March 1, 2016 at 11:30 pm

    I would have been jumping up and screaming YES for all those delicious cheese to turn up. Such a gorgeous selection, delicious!
    Sara | Belly Rumbles recently posted..Dining on the Sea Princess, what is cruise food really like?My Profile

    Reply
    • My Kitchen Stories

      March 1, 2016 at 11:58 pm

      Ha Yes i was happy too Sara

      Reply
  2. Gourmet Getaways

    February 5, 2016 at 10:51 am

    5 stars
    There are so many delicious cheeses! I would have loved to join you in sampling all of those, especially the King Island Black Label.
    Thanks for sharing
    Julie
    Gourmet Getaways
    P.S The Cheddar bread looks pretty special too 🙂
    Gourmet Getaways recently posted..18 Recipe Submission Sites – Submit the FAST way!My Profile

    Reply
    • My Kitchen Stories

      February 5, 2016 at 3:21 pm

      Ha i wish you could have been there too, Julie

      Reply
  3. Kirsten Jakubenko

    February 4, 2016 at 10:48 am

    5 stars
    Hi Tania! Great post and I’m am craving a gorgeous gooey slice of Black Label Triple Cream and glass of Prosecco now. Thanks for sharing the great tips and the idea of hosting a cheese tasting party at home – LOVE it! Hope all is well 🙂

    Reply
    • My Kitchen Stories

      February 4, 2016 at 5:05 pm

      Hi Kirsten. So lovely to hear from you. Yes just looking at it makes yopu want to eat cheese doesn’t it?

      Reply
  4. Angie@Angie's Recipes

    February 4, 2016 at 1:58 am

    You are truly a foodie, Tania. That cheese loaf looks sensational!
    Angie@Angie’s Recipes recently posted..Linseed Sweet Potato BurgersMy Profile

    Reply
    • My Kitchen Stories

      February 4, 2016 at 9:45 am

      Thanks Angie. It is not the nutritional quality bread you serve but delicious all the same.

      Reply
  5. Flore @ TheFloShow.com

    February 3, 2016 at 10:59 pm

    Oh and I forgot to say that I’m a huge fan of Heidi Raclette cheese. It is an excellent version of this Swiss marvel which is rare.
    Flore @ TheFloShow.com recently posted..Flow-hive: opening the frame boxMy Profile

    Reply
    • My Kitchen Stories

      February 4, 2016 at 9:46 am

      Hi Flo. I agree I love the Heidi raclette too. It is very good

      Reply
  6. Flore @ TheFloShow.com

    February 3, 2016 at 10:58 pm

    This is a great post! I am a total cheese addict and particularly love discovering local treasures. I will follow the choice of the jury and go buy those three cheeses.
    Thanks for this 🙂
    Flore @ TheFloShow.com recently posted..Flow-hive: opening the frame boxMy Profile

    Reply
    • My Kitchen Stories

      February 4, 2016 at 9:46 am

      Ha thanks Flo. I hope you can find them and have a taste, particularly that black label

      Reply

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Tania Cusack Hi, I'm Tania and this is My Kitchen Stories. I share all kinds of recipes here. Most recipes are quick and easy, just perfect for families. BUT, you could also find vegan, cakes and desserts too. Come and have a look around Read More
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