Quote:
Originally Posted by JessAus
This is an interesting thread Bob
Australian dairy cattle can carry the A1 protein however it is becoming almost unheard of here, particularly in Western Australia. The dairy industry has been breeding out cattle that carry it for the last 20 years.
I believe in North America the breeding targets were/are focused on high production yields vs animal longevity and robustness which is why they are prominently crossed with large Holsteins. Cattle here spend their days outside on pasture so must be robust and able to withstand increment weather, this is as big of a focus as milk yields so they are commonly pure bred or crossed with jerseys. (It is really weird for Australians to think of cattle eating grain )
I don't know what cheese brands we export to the USA but here is a list of common Aussie brands:
Borello
Capparis
Harvey Cheese
Devondale
Tasmanian Highland
Hunter Valley
King Island Dairy
Berrys Creek
Margaret River
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I get
Old Croc cheese from Australia.
I spent 5 weeks in your beautiful country last year. From Brisbane flew to Cairns, flew to Darwin where we rented a camper, drove down the Stewart highway to Kangaroo Island then around the bottom to Sydney. We of course included Adelaide, Melbourne, the Great Ocean road etc. We did the rock art, Uluru, rain forests, deserts, and ended with a symphony in the Sydney Opera House. We saw Cassowary, Platypus, Emus, Kangaroos, Wallabies, Koalas, one dingo, salties and all the other wildlife (in the wild) we hoped for except a wombat. That means we'll have to come back some day.
We found the Australian people to be the high point of our trip. Open, cheerful, and friendly. We felt like welcome guests and enjoyed our chats with the people. We didn't meet a grouch in all 5 weeks, but instead, plenty of cheerful people who were willing to share the beauty of their country with us and give us tips on where to go to see the things we wanted to see.
We enjoyed the food, the pubs, the road houses, and the cheese.
The best cheddar I ever tasted was at the Bega Heritage Center. I asked the private store that imported Old Croc cheese, but they can't get this one.
It changes taste in the mouth a few times as you chew it and is utterly (or udderly <grin>) delightful. We bought two 500g blocks and gave our other unopened cheese to fellow campers as it was getting close to going home time and we wanted to enjoy as much of this as we could.
Next time we want to go to the Western half of the continent. There is only so much a couple can do in 5 weeks.
BTW, it was our honeymoon.
Bob