Stokes Point Smoked Cheddar hails from King Island, located south of Melbourne, Australia at the western end of Bass Strait.
King Island is an exceptionally picturesque spot on a fine day, but ferocious westerly winds that blow directly down the 40°S longitude can create treacherous seas. These winds have come to be known as the Roaring 40's, and are the basis for much of the interesting history of King Island.
During the 15th and 16th centuries, as the Roaring 40's swept across the trade routes causing shipwrecks, straw mattresses from many parts of the world drifted ashore. Their seeds germinated in the rich island soils and created the lush pastures that set the King Island dairy industry apart.
Today, dairy cows graze on the thick pasture, supplementing their rich diet with the occasional nibble of kelp washed ashore after heavy storms. Consequently, there is no need for the artificial feed supplements and stock growth additives that other farmers have come to rely on.
Cheese production takes place under the direction of Swiss-born Ueli Berger, who has an inexhaustible passion for cheesemaking which began very early in life. As the grandson of a cheesemaker and son of a dairy farmer, his European childhood provided plenty of opportunity to explore the craft.
After studying cheesemaking in Switzerland for three years, Berger moved to Australia to work for a soft cheese manufacturer. He moved to King Island in 1998 to become King Island Dairy's head cheesemaker.
King Island Dairy Stokes Point Smoked Cheddar is naturally smoked with Tasmanian hardwood. Matured for nine months, the golden rind created during smoking acts as a natural preservative.
Stokes Point is the most southern tip of the island and the closest point to northwestern Tasmania.