The David Gillespie Blog

Australian and imported cheese. Made by curdling cows milk with rennet and containing characteristic holes. Often sold with wax rind.

Australian cream cheese-based dips. Flavours include Gherkin, Herb and Garlic and Onion and Bacon flavour. Typical ingredients include cream, cream cheese, non-fat milk solids, salt, vegetable gum and food acid.

Australian produced ricotta cheese. Prepared by collecting the whey from the coagulation of cows milk and further separation and draining.

Hard, grating style cheese described on the label as being Romano.

Australian and imported soft cheese covered with white mould and labelled as being brie style. Prepared by pasteurising, culturing and coagulating cows milk prior to salting and curing.

Cheese described as being Provolone style.

Soft, fresh cheese similar in texture to cottage cheese.

Hard, grating style cheese described as Pecorino style.

Prepared by the addition of rennet and culture to pasteurised cows milk, producing a soft, unripened cheese.

Parmesan-style cheese. Prepared by removing the majority of cream from cows milk before heating, curdling and brining. Cheese is finely grated prior to sale and some additional moisture may be removed, so that the cheese does not generally require refrigerator storage.