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An organic, raclette-style, semi-hard cheese made from organic cow's milk. Banksia has a natural rind, with paste that is firm and elastic, yet creamy and melty. It’s both sweet-grassy and buttery-savoury. Made in Castlemaine.

Ingredients: Milk, salt, cultures, animal rennet

Aspect: firm natural rind with mottled reddish/yellowy/brown tones, pale yellow/creamy paste with a few small holes.


Texture: dense semi-hard flexible paste, excellent for melting or grilling.

Flavour: creamy/sweet/nutty with earthy tones, becoming more pungent and brothy/umami with age, satisfying and with good length of flavour. Aged for 5-8 months.

Eat: delicious as part of a cheese board with crusty bread or crackers, but also an excellent melting and cooking cheese. Try it in anything that calls for a tasty melted cheese – toasties, cheesy béchamel sauces, gratins, fondue – or grill it like a Raclette. (Not suitable for vegetarians as we use animal rennet in this cheese).

Pair: Being quite an earthy and complex cheese, even when fairly young, Banksia commands wine, beer, cider or sake with equal intensity and personality. Try an aged Riesling, White Rioja, Marsanne/Roussane, Viogner, Grüner Veltliner, Pinot Noir, Gamay, or a Golden or Belgian Ale. If enjoying as Raclette, fondue or other cooking style, cooler alpine whites with more acidity like Pinot Blanc, or northern Italian whites such as Soave or Muller Thurgau, will help cut through the richness of the dish.

About Long Paddock Cheese: 
An organic cow’s milk cheesemaker in Castlemaine, determined to make great cheese. Set up by cheese tragics – Ivan & Julie Larcher, Alison Lansley, Ann-Marie Monda and Carla Meurs – who share a vision to see Australia’s artisan cheese industry flourish.

’Our craft is cheesemaking, its culture and skills buried in the aeons of European history. But our home and terroir is central Victoria, Australia – Dja Dja Wurrung country. Djaara (Dja Dja Wurrung People) have lived on their traditional lands and cared for djandak (Country) over many thousands of years. We are privileged to be able to contribute in a small and temporary way to that care.’


Made on Dja Dja Wurrung Country - Castlemaine