A trip to the “apple isle” is not complete without a foodie’s tour of the wonderful cheese spots on (and off) the island. Get your taste buds ready because we’ve found the best places to eat cheese in Tasmania.
Bruny Island Cheese Co.
Since it was first established in 2003, Bruny Island Cheese Company has become something of an institution in Tasmania, with their distinctive gumboot logo and traditional cheese making techniques.
Being the only company in Australia to (legally) make raw milk cheese, Nick Haddow, the owner of Bruny Island Cheese, fought long and hard to be allowed to produce it and now has to follow some very strict guidelines. This includes submitting some pretty serious reports to keep his accreditation.
Guests can laze with the locals while enjoying a delicious cheese platter (featuring house-made, wood fired sourdough and handmade relishes) and bottle of local vino at this iconic cheesery. For the complete Bruny experience, make sure you try the flavoursome, soft ‘1972’ cheese – it’s a pungent washed rind cheese, matured on Huon pine boards.
Located in the north of Tasmania, Ashgrove Cheese is a very well-known stop on the Tasmanian foodie trail.
While Ashgrove adheres to traditional cheese techniques, they’re also not afraid to push the boundaries when it comes to producing unique products such as wild wasabi, lavender and bush pepper cheese.
The tasting area is well stocked, with all their cheeses (about 40 varieties) laid out in bite-sized samples. If the Tasmania weather allows, guests can even sit outside with a cheese platter (or a grilled cheese sandwich) including blue vein, havarti and a selection of cheddars.
King Island Diary
Located in the Roaring Forties of Bass Strait, off the northwest tip of Tasmania, King Island has fast-earned its reputation as the producer of some of Australia's finest cheese.
Now commanding about 25% of the Australian specialty-cheese market, their award-winning range includes varieties of cheddar, brie, camembert, double and triple cream, washed rind, blue, ricotta and mascarpone.
Guests can visit the Fromagerie tasting room to sample the wonderful King Island range (which is kept at a special temperature that suits the cheese.) As you can see, cheese is taken very seriously here.
Pyengana Dairy Co.
Nestled in the lush, green valley of Pyengana on Tasmania's North East, Pyengana Dairy Company produces the most famous cloth-wrapped vintage cheddar in Australia.
Guests can watch the cows being milked in a state-of-the-art robotic dairy, sample award-winning cheddar cheese at the cellar door before enjoying a traditional ploughman's lunch from the Holy Cow Cafe, overlooking the fields of Pyengana.
Wicked Cheese Co.
The winner of a bunch of cheesy awards, Wicked Cheese is recognised as one of the finest boutique producers of hand-made cheese in Australia.
Cheesemaker and owner, Ashley McCoy, was previously General Manager and Production Manager at King Island Diary and we think he’s stolen some of their top-cheese secrets.
The black-barn factory also has a huge range of locally made products (including a whisky cheddar) and an inviting cafe where lunch is served daily (note: try the hot smoked-trout salad).
This article originally appeared on 7Travel.