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An Australian cheese educator and judge who enjoys cheese in all its forms, Sonia Cousins is particularly fond of artisan varieties made in her home state of New South Wales.
The story of cheese in Tasmania begins with cheddar.
Until about 1980, most Aussies and Kiwis had a universal love of just one cheese: mass-produced cheddar. Things have changed.
From fine dining to farmers’ markets, Oz’s curds capital has something for cheese lovers of all stripes.
Can cheese made from pasteurized milk convey terroir?
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