Experience No.049 in Australian Traveller Magazine’s 100 Greatest Australian Gourmet Experiences.
Universally applauded by the panel, if hoping for more consistency, Nick Haddow’s artisan Bruny Island Cheese products and handmade farmhouse butter are almost better known than the island they’re made on.

“Love their cheeses.” – Michael Ryan

Ten years working around the world with cheese specialists sent Haddow home to set up his own pasture off the southeast coast of Tasmania. Will Studd and Stephanie Alexander’s protégé, Nick crossed the D’Entrecasteaux Channel in 2001 and hasn’t looked back.

Flavours from France, Italy, Spain and the UK all influence Haddow’s cheeses but he says each one is uniquely Tasmanian. Like Australia’s little leftover, the Bastard is made from the slops (surplus goat and cow milk mixed together) but the popular cheese compensates for its humble beginnings with a hard natural rind and robust flavour.

Quirky names like 1792 (the year the French first made it down to Tasmania) and inventive packaging (Oen is washed in pinot noir before being wrapped in vine leaves) make Haddow’s cheeses bold enough to carry off their awesome flavours. The prosciutto-wrapped Otto should be baked then devoured, while Saint’s soft white mould protects a young cheese to be savoured slowly. Hard, cooked, blue, curd, soft, washed or wrapped, there’s a cheese for every palette.

Where: 1807 Main Rd, Great Bay, Bruny Island Tas. (03) 6260 6353, www.brunyislandcheese.com.au

Did you know: Nick runs Taste Workshops in his Cheesery (sic), so you can learn how to make your own cheese from an expert.

Enjoy this article?

You can find it in Issue 32 along with
loads of other great stories and tips.