Double Brie is cream of the crop

KING Island cheesemakers’ skills were recognised at the Dairy Industry Association and Tasmanian Fine Food Awards. 

It is one of the longest-running food awards in Australia and King Island Dairy’s Black Label Double Brie took out the highest accolade of Champion Cheese and the trophy. 

The ‘cheesy’ scooped the pool winning gold for Roaring Forties Blue, Black Label Double Brie (mixed rind), Black Label Cheddar, two-years matured, and Stokes Point Smoked Cheddar. 

Furneaux Decadently Creamy Double Cream, Surprise Bay Cheddar won silver and Endeavour Blue won bronze. 

The local cheesemakers are proud of the products they produce. Some like Rebecca Korpershoek came to the island to expand their knowledge and interest in cheesemaking and dairy. 

Others have joined King Island Dairy as a larger island employer and have discovered a passion. 

Another of the dairy’s leading cheesemakers and cheese enthusiasts is Jess Bell, who said that King Island Dairy has a ‘really good product base’ and milk quality. 

She explains that King Island cheese is unique in that it is “handcrafted” and not many other cheese factories can say that. 

The current generation of cheesemakers celebrate their awards but also recognise their mentors and the knowledge they pass on. 

Ms Bell has worked at King Island Dairy for about 10 years and said that she has had some fantastic mentors who have pushed her passion for cheese making and success through knowledge and encouragement. 

Ms Bell also acknowledges that the newest generation of King Island cheesemakers shares her desire to learn and noted that it’s great to see younger King Islanders showing passion for the craft. 

Canadian dairy giant Saputo owner of King Island Dairy revealed last November that it is considering offloading the King Island business. 

The company announced that it intends to “keep its King Island Dairy operations running at regular capacity” while it decides its future.