The Tasmanian Sheep of La Mancha

Don Quixote may have been a fictional character that made the Spanish region of La Mancha famous in the English speaking world, but La Mancha is also the home of the divine hard sheep milk cheese Manchego. Superb on a Pizza or other pastas and salads, this cheese should not be discounted as an appetiser with beer or a Spanish wine like Tempranillo. Made with full respect to the Spanish style, Grandvewe, a sheep milk dairy south of Hobart, has produced a Manchego by the name of Grandvewe 'La Manche'. Hard, true to style grainy but melt in the mouth texture, with piquant and nutty tones this is an excellent example of the style. Recently won a gold medal at Sydney Royal Show 2009.

Available from Salamanca Markets, Hobart. Also available on line http://www.grandvewe.com.au/cart/view

Blue On The Mild Side

If your idea of a Blue leans more towards Castello than Fourme D'Ambert will take you further down your blue cheese path. This ancient style of blue style from the central French district of Auvergne has the creamy and soft style like Castello, with out the robust and sometimes harsh acidic blue notes of Roquefort and Gorgonzola. While milder than the Kings of Blue, Fourme D'Ambert still has style and poise. Celebrate the subtle finesse.

Available from Adelaide Central Market or online at www.smellycheese.com.au

Sing The Praise of Mountain Cheese

Appenzell is a Swiss cheese from the canton (regional district) of Appenzell and is a rich, spicy cheese. This hard cooked style cheese is carefully matured for over 6 months to allow the full flavour to develop. The nature of the cooking process and the long careful maturing allows Appenzell to be made from raw milk and imported into Australia. The result is a significantly more complex flavour to remain in the cheese. Traditionally used in a fondue, Appenzell is also ideal as a dessert cheese.

Raw milk Swiss and pasteurised Australian Appenzell available

online from Fromart Cheese www.fromart.com.au