Suzette is a robust washed rind cheese made by Hall’s Family Dairy in Western Australia. Read on to learn about this remarkable cow’s milk cheese, and what sets it apart from all other Australian cheeses.
A farming tradition
Suzette is a washed rind cheese made by Hall’s Family Dairy in Wokalup, Western Australia. Significantly, Philip Hall’s family have been dairy farming in the area since the 1890’s and his son Tavis is a 5th generation dairy farmer.
Nowadays, Philip and Suzanne Hall milk a herd of 180 beautiful cows on their farm. Certainly, this is an unusual herd with 6 very special breeds.
Australia's first purebred Normande herd
In essence, the family’s venture into cheesemaking began with their small herd of French Normande cows. Actually, they have Australia’s first purebred herd of Normandes on their farm.
Because the milk is high in beta and kappa casein, it has great curdling quality and is perfectly suited to cheesemaking. Using this amazing milk, they produce the Suzette by adapting a traditional French recipe for Pont L’Eveque.
Signature square moulds
Indeed, Suzanne moulds the cheese into 8-inch square blocks that are washed in a proprietary solution for 2-3 weeks. Even now, they make cheese on a small scale with the factory making a maximum of 30 blocks per week. The end result is a visually stunning washed rind cheese with a robust aroma. It has a rich and milky flavour when young which gradually develops into more complex nutty and smoky notes as it ages.
How to serve Suzette
Enjoy with a fresh Cider, a sweet white wine like Chenin Blanc or a bold red like Grenache Noir.
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