The microbiopolitics of artisanal cheese: a case study of Tasmania, Australia

Figures & data

Table 1. Participant details.

Artisanal Company	Participant(s)	Location	Medium	Treatment
Artisa Cheese	J. Martyn	Prospect	Plant-based	Other
Ashgrove Cheese	R. Bennett	Elizabeth Town	Cow’s milk	Pasteurized
Bream Creek Dairy	J. Bignell	Bream Creek	Cow’s milk	Pasteurized
Bruny Island Cheese Co.	L. Jackson	Ranelagh	Cow’s milk	Raw & Pasteurized
Coal River Farm	T. Gadischke	Cambridge	Cow’s milk	Pasteurized
Grandvewe	E. De Souza	Birches Bay	Sheep’s milk	Pasteurized
La Cántara Cheeses	G. Velasquez	Smithton	Cow’s milk	Pasteurized
Lauds Plant-Based Foods	D. Wheatley & S. Paul	Mornington	Plant-based	Other
Tongola Cheese	I. Field	Copping	Goats milk	Pasteurized
Touchwood Goat Farm	S. & D. Thomasson	Strathblane	Goats milk	Pasteurized

Table 2. Generalized cheesemaking process (Dairy Australia 2023d).

STANDARDISATION	Adjusting ratios of proteins and fats in the milk
PASTEURISATION	Treatment of milk to destroy pathogenic microorganisms
ADDING STARTER CULTURES	Develop fermentation, flavor, and texture profiles
COAGULATION	Curding of milk to form a solid
CUTTING	Release of moisture/whey from the curd
STIRRING	Release of more whey, dependent on desired cheese type
COOKING	Removal of more whey, dependent on desired cheese type
SALTING	For flavor and restricts bacteria growth
HOOPING	Forms shape of the cheese
PRESSING	Fuse curds and remove more whey, dependent on desired cheese type
MATURING	Breaks down fats and proteins to create texture and flavor
WRAPPING/PACKAGING	For sale and distribution

Dairy Australia. 2023d. “How Cheese is Made.” Accessed April 14, 2023. https://www.dairy.com.au/products/cheese/how-cheese-is-made.

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