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Several recipes are presented including Honey-baked Goat's cheese with Walnut, Pear and Frisée, Leek, Crème Fraîche and Aged Chèvre Tart and Croque-monsieur.

The article evaluates several cheeses including the 18-month-old cave-ripened Swiss Emmentaler, Two-year-old Marcel Petite Comté and the Beaufort Alpage.

The article focuses on the perfect combination of young cheeses and young white wines for the summer season in Australia. Food and drink that are light, refreshing and easy to digest, are the answer to the long, hot, dry summer. The key to young cheeses are the sweet freshness of the milk's flavour, uncomplicated by the influence of mould or other effects of maturation. Similarly, grapes for white wines that have spent less time in oak barrels before being bottled, produce unadulterated flavour.

The article presents information on wines that goes along well with various kinds of cheese. Riesling's two great strengths are its purity and versatility. Riesling also lends itself to the entire spectrum of wine styles, from crisp, bone-dry table wines through aromatic sparkling and right up to the most extraordinary late-harvested, botrytis-affected and even partially frozen stickles on the face of the planet. It was found, though, that when riesling and cheese were tried to match, this eternal purity was problematic. Cheeses that rely on heavy manipulation or additions for much of their character tended to swamp the delicate, elemental nature of the wine. Munster is a deliriously stinky cheese dating back to the seventh century that was created when Benedictine monks settled in the upper Munster valley. Of all Australia's diverse riesling styles, those from the Clare Valley are the closest in style to the higher alcohol drier wines that come from Alsace.

The article reports that the nature of both wine and cheese can be dramatically altered when they are consumed together. The acid and carbon dioxide of the wine will slice through the fattiness of the cheese, changing the way one perceives the texture and taste of both elements on the tongue. Almost every cheese and sparkling wine relies on extended maturation in contact with some kind of microbe for its unique characteristics. Likewise, it's the activity of the yeasts, moulds and bacteria on the surface and inside of a cheese that change its texture and flavors.

The article focuses on Italian cheese and wine. Italy is home to hundreds of other, lower profile regional wine styles and grape varieties. More of the country's obscure and fragile cheeses, some of which, like buffalo mozzarella, are airfreighted to enable swift consumption, are making their way into the fridges and onto the dining tables. Marcarrini Moscato d'Asti is a fabulous apple-and-grape-tasting wine with a delicious light sherbet-like fizz and tingling acidity. Biemme Parmigiano Reggiana is moist and sweet with a delicious concentrated flavour.

The article reports that both cheese and wine through a series of chemical and physical reactions are transformed into a far more complex, intriguing and long-lasting product. Just as different wines have optimum stages of maturity for maximum drinking pleasure, different cheeses mature at different rates. Sauvignon blanc is best enjoyed when it's one or two years old, just as mozzarella is particularly wonderful eaten freshly made. Chabichou du Poitou is a small, drum-shaped goats' cheese from the Soignon dairy, in south-west France, is recognised as a benchmark AOC cheese of the region.

Features the Elgaar Farm, a dairy farm owned by Josef and Antonia Gretschman in Deloraine, Tasmania. Background of the Gretschman family; Description of the dairy farm; Type of cheese produced by the farm; Process for making cheese.

The article evaluates several wine Le Père Jules Cidre Bouché Pays d'Auge, the 2004 Pewsey Vale The Contours Riesling and the 2008 Sutton Grange Estate Viognier.

The article presents several cheese-bread-wine combinations that would make a good meal. The Meredith Dairy Fromage Blanc Goats Milk Cheese and Phillippa's crusty baguette goes well with McLaren Vale's Primo Estate La Biondina Colombard Sauvignon Blanc and the Agour Fromages Ossau-Iraty cheese and Wood-fired organic sourdough casalinga loaf goes with Barossa's Deisen Mataro.

The article suggests combinations of several types of cheese with particular varieties of beer. It is stated that beers can mature over many years, developing complex, rich, satisfying flavors that taste good with a chunk of cheese accompanied with bread. Some suggested combinations include: Colston Basset Shropshire Blue cheese and Greene King Strong Suffolk Ale beer; and Haxaire Munster cheese and Coopers Extra Strong Vintage Ale beer.

The article focuses on alcohol contents of several wines and how they affect the taste of different cheeses. It is informed that the 2002 Yann Chave Crozes-Hermitage from Yann Chave is vibrant red wine which perfectly matches with Soumaintrain cheese. It is highlighted that the dryness and medium-bodied character of the 2004 Tyrrell's Wines Brokenback Shiraz from Tyrrell's Wines is well suited to Tomme d'Abondance cheese. The 2005 Shaw and Smith Shiraz is too rich for lighter goats' cheeses.

The article presents information on Greece, where wine is taken along with cheese dishes. The wines are mostly taken here along with feta cheese. Feta is cheese produced in five regions of Greece under strict regulations. Feta is made from a mixture of sheeps' and goat's milk. Other common Greek cheeses are Kasseri, Manouri, and Myzithra. The article also presents information on different types of white wines and red wines made in Greece.

The article presents information on the flavors created by the pairing of the Munster cheeses and wines. It is stated that Gewürztraminers, the traditional grapes of Alsace, France, produce the region's white wines. The authors have informed that the distinctive and highly aromatic flavour of cheese and wine includes the Cheese Haxaire Munster and the 2005 Josmeyer Les Folastries Gewürztraminers wine.

The article reports on a wide variety of cheese which pair up with pink wines. The wine, 2004 Domaine Tempter Bandol Rosé pairs up with Chabichou du Poitou which is one of the many small goats' cheeses made in the Poitou region of south-west France. Another wine brand, 2006 Yering Station ED Pinot Rosé, pairs up with Guffanti Stracchino di Capra, which is a rare, seasonal, square-shaped cheese from the alpine slopes of northern Italy.

The article provides suggestions to find the quality of goat cheese. The goat cheese is a favorite among persons who like cheese. The secret of a good goat's cheese, recognizable by its pure white-color, lies in the quality of the milk and the way the cheese is made. The milk must be fresh, sweet and delicate with hardly a hint of its origin. The quality and composition of the milk largely depends on what the goat is fed. Season is an important consideration when selecting the goat cheese.

The article offers information on marinated feta cheese of Australia.

The article offers information regarding the adaption of maturation or ageing process by Australian cheesemakers for the creation of a perfect cheese. It discusses the development of the Stone & Crow program by Yarra Valley Dairy cheesmaker Jack Holman and Victorian producers for demonstration of the impact of maturation process on the flavour, texture, and scent of cheese.

The article discusses the Comté or Gruyère de Comté raw-milk cheese in France. Topics discussed include considerations for animal welfare for producing good milk, comments from Philippe Goux of Marcel Petite regarding his visit for selecting the Selected range of cheese and efforts of affineurs in the Jura region to built modern ageing facilities.

The article offers information related to the origin of farmstead cheeses. Topics discussed include enhancement in intensive dairy farming in Denmark and the Netherlands worth about a quarter of all milk being collected from dairy herds kept inside and milked on demand by robots, international trends in dairy farming and hazards associated with them and role of slow food movement in raising awareness of threats to traditional dairy farming by creating presidia of endangered raw-milk cheeses.

The article offers information on cheddar cheese produced by English migrant Ian Fowler in north-east Tasmania, who has been declared Australia's Champion Cheddar for the second time at the Grand Dairy Awards, as of April 2017. It states that the clothbound cheddar requires substantial care, skill and patience to make, and has been on endangered list for decades, and mentions origin of cheddar in West Country of England. Views of Fowler on flavors and textures of cheddar are presented.

The article offers information regarding cheese and wine matching. It states that blue cheese and red wine was proven to make a great match. It mentions that the origin of the cheese should be considered when matching with wine such as a European model for an Australian cheese. It adds that the strongly flavoured beers including Extra Special Bitters, stouts, and India Pale Ales are perfect with hard and crumbly cheeses.

The article focuses on match of cheese and sparkling wine. Quickes Farm is well-known for mature cheddar. This seasonal hard goat's milk cheese is handmade in the same dairy in Devon using a traditional cheddaring technique. The cheese from Hafod in mid-west Wales was developed using an old slow-set cheddar recipe found in a 19th century book.

The article offers information on the best matches for cheese coated in fine charcoal with fruit-forward wines in Australia. It states that the Yarra Valley Dairy Black Savourine cheese from a goat's milk is paired with the 2013 Wilson Polish Hill River Riesling to have the intense lemon flavour. Also, it mentions that the Cinerino cheese from an ewe's milk is matched with the 2009 Bond Road Ormond Gewürztraminer to emphasize the sweetness of the cheese.

The article offers brief information on various brands of cheese and wines including Holy Goat La Luna cheese produced by Holy Goat dairy at Sutton Grange Dairy in Victoria, MV Woodstock Ver Old Fortified wine and 2012 Torzi Matthews 1903 Old Vines Grenache wine.

The article presents information on various kinds of goat cheeses and their wine matches. They include--Renter Pineau des Charentes Blanc with chabichou cheese, 2009 Domaine Huet Clos du Bourg Moelleux Vouvray with tradition du Berry Valencay cheese, and 2010 Domaine de L'R he Canal des Grands Pieces with selle-Sur-Cher Tradition du Chèvre cheese.

The article presents information on pastoral ewe's milk cheese which make perfect pairs with bold red wines. It is said that ewe's milk is used for making a huge variety of cheeses which contain high protein and fat, along with good flavors. Some varieties of ewe's milk cheese include Paglierino, Napoleon and Cacio di Fossa Pecorino which can be paired with the 2011 Whistling Kite Montepulciano, Riverland, 2009 Charles Melton Richelieu, and 2010 Ravensworth Sangiovese respectively.

The article evaluates several cheese, beer and wines of the U.S. including 2008 Bonny Doon Le Cigare Blanc wine from Bonny Doon Vineyards, Rogue Creamery Special Reserve Blue cheese from Rogue Creamery, and Sierra Nevada Northern Hemisphere Harvest Wet Hopped Ale beer from Sierra Nevada Brewing Co.

The article offers information on health benefits of yogurt and the discusses whether dessert yogurt is good for health or not. Topics discussed include the real yogurt made of fermented milk, Élie Metchnikoff's book "The Prolongation of Life," in which he claimed that yogurt consumption prolonged life, and the types of yogurt that is available in Australia. Also mentioned are several of the contents of the yogurt including Lactobacillus bulgaricus and Streptococcus thermophilus.

The article offers suggestions on various cheese matching the flavors of different wines. It mentions that the dry white wine 2010 Kalleske Florentine Chenin Blanc from the company Kalleske is a perfect match with Roquefort cheese. It informs that the Spoonable Gorgonzala Dolce cheese can be perfectly combined with the savoury red wine 2007 SC Pannell Nebbiolo. It reveals that the Colsten Bassett Stilton cheese also make nice combination with the red wine Red Hill Brewery Scotch Ale.

The article discusses the matching of Semillon white wine and cheese. It notes that Semillon creates sweet wines if the grapes have been infected with botrytis cinerea and dehydrating noble rot. It also notes how young and old Hunter Semillon, a fuller-flavored Margaret River Semillon and the leading botrytis Semillon from Riverina, New South Wales are used for possible partnerships of cheese and wine.

The article offers travel tips for Pyrénées and includes information on the different types and shapes of cheese available at the village markets, the region's cultural legacy, and valleys in the region, such as the Iraty Valley and the Ossau Valley.

The article focuses on the success of the cheese maker Nimbin Valley Dairy in producing different varieties of diary products in New South Wales. It provides brief overview of the company's beginning through third-generation local farmers Kerry and Paul Wilson. It also mentions the company's products that include raw goat's milk, cheese, and pasteurized milk.

The article describes some of the best European benchmark cheeses made from raw milk and offered in Australia. Parmigiano-Reggiano is considered as the king of Italian cheese and is the most popular raw-milk cheese. The best examples of this cheese are aged for up to two years. Comte is the most popular raw-milk cheese that is still handmade in wheels by small cooperative dairies in France and Switzerland. Roquefort is the oldest and most popular blue cheese in France that is matured in limestone caves containing moulds.

The article focuses on various kinds of cheeses that are fitted to the unique characteristics of pinot noir wine varieties. These chesses include the Rouzaire Brillat-Savarin, which is good for NV Egly Ouriet Grand Cru Brut Tradition, the Udder Delights Goat Curd for the 2006 Farr Rising Saignée, and the Casa Madaio Cinerino for the 2006 Escarpment Pinot Noir. These cheeses will blend with the slippery, sweet and red fruit flavour of the wines.

The article reports on the role of yeast and bacteria in the production of cheese and alcoholic drinks. Yeast is hugely important in wine and beer making, but it also helps to dry out and lower the acidity on the surface of many cheeses, allowing beneficial moulds to grow. For wine, malolactic bacteria are used to convert harsh-tasting malic acid found in grapes into the softer-tasting lactic acid.

The article focuses on the combination of rotten Roquefort cheese and Bordeaux's Sauternes wine, which makes one of the world's classic matches. The success of match is often attributed to the rottenness of both cheese and wine, but there is much more to this marriage than mere mould. A trial of several Roqueforts and Papillon cheese found that most of the matches were quite good, with the only major problem coming from Papillon's organic cheese, which was exceptionally salty and made the wines taste harsh.

This article features businessman Will Studd and his television series Cheese Slices, which airs in Australia in 2005. When the idea for show was born, Studd negotiated a deal with XYZ Networks to co-produce and broadcast a 6-part series. And while audience response to that first series was excellent, the company declined to produce the next seven episodes. So Studd took on the role of executive producer. Among the highlights of the series are Spanish sheep's milk cheeses and the pioneers of Australia's specialist cheese-making scene, such as Gay Kervella in Western Australia.

This article focuses on Australian red wines and Australian cheeses. White wines, beer, cider and fortified wines tend to be more enjoyable matches with a wide variety of cheeses than red wines. The high fat content and underlying sweetness of many Australian cheeses due to rich pasture and abundant sunshine is often almost too much of a good thing when paired with alcohol. Ewe's milk blue, for example, clashed so comprehensively with a young, sweetish sparkling shiraz that it left the mouth with a sensation of powdery, ghostly hollowness.

The article presents five outstanding combinations of French cheese and wine. It arrived at these partly by thinking about regional traditions, partly by applying a general approach to cheese and wine--avoiding tannic wines with bitter cheeses; knowing that fat and salt in cheese like sweetness in wine etc--and partly through trial and error-stumbling across a match that just worked. When paired properly, France's most famous exports make for impeccable taste. One combination is Chaource cheese with champagne.

The article reports that if one's planning the perfect cheese platter to enjoy with a special bottle of wine, there a few things to bear in mind. Handmade artisan or farm cheeses, carefully matured to optimum condition, are the best choices for any cheese selection. But part of what makes them so interesting is the way the flavor and character of each cheese can alter from one day to the next, so always try before you buy. Never serve your cheese straight from the fridge— chilled cheese doesn't taste as good. Most importantly, if you are putting a cheese platter together to accompany a specific wine, don't get carried away with your selection. The aromatic, yeasty pong of a good washed-rind cheese tastes superb with the bready, savoury characters of a bottle-aged white sparkling wine or top-quality Champagne.

Triple creams are relative newcomers to the world of white-mould chesses. Traditional white-mould types, such as Brie de Meaux and Normandy camembert, were originally made from cow's milk that had first been skimmed of its precious fatty cream to make butter. The triple-cream styles were only developed on a commercial basis after butter became a cheap commodity during the late 1950s. Made from whole milk with added cream, these extravagant, modern, luxury cheeses are based on the principle that increasing fat content alters texture and flavour, leading to a rich, smooth and silky cheese with an intense, creamy flavour, unlike their older cousins, whose flavour was derived not from fat but from the complex ripening action of surface moulds which softened the texture of the acidic curds within. INSET: CREAM OF THE CROP.

Presents ways to achieve a perfect cheese platter which can be an ideal way to finish a meal along with wine. Type of ewe's milk cheeses from different countries; Kinds of cheeses that should consist a quality cheese platter; Number of grams of cheeses that should be allocated per person; Techniques in presenting and storing cheeses.

Provides information on different kinds of cheese. Information on curd cheeses; Texture of cottage cheese; Creaminess and acidity of fromage frais; Characteristics of cheeses made from goat's milk.

Characterizes the Stilton blue cheese from England. Historical origin of the Stilton; Process in making the cheese; Regulation and trademark control of the process; Factors contributing to the quality of the cheese.

Focuses on Red Hill Cheese, a dairy in Victoria owned by cheese enthusiasts Trevor and Jan Brandon. Description of the dairy; Process of cheesemaking at the dairy; Types of cheese made at the dairy.

Provides information on Parmigiano Reggiano cheese in Italy. Distinction of Parmigiano Reggiano from other varieties of cheese; Details of the process in making Parmigiano Reggiano; Optimum age of Parmigiano Reggiano.

Focuses on cheese and cheesemaking in Spain. Information on the names of Spanish cheese; Influence of Spain's geography on cheese variations; Background on the ewe's milk cheese called Manchego; Types of milk used for cheesemaking in northern Spain.

Provides information on Gruyère cheese. Origin of Gruyère cheese; Period when the finest Gruyère cheese is produced; Information on the Tasmanian cheese created by cheesemaker Frank Marchand.

A personal narrative is presented which explores the author's experience of visiting the cheesemaking facility of the Jasper Hill dairy farm located in Vermont.