The terms 'farm' and 'farmhouse' are not legally regulated, so their use is no guarantee that the cheese has been made, as one might expect, on a small scale using traditional equipment. However, the terms usually indicate high quality, specialty cheeses. Generally, the cheese has been made on a farm, using the milk of that farm and, frequently, its neighbors. However, this can include a wide area and a large number of animals. Similarly, cheese producers not based on farms may have very large or quite small specialized operations.
Farm or farmhouse cheese makers in Australia tend to focus on European-style cheeses, such as chevre or goat's cheeses, ewe's milk cheeses, washed rind and vine ash cheeses, Brie, Camembert, Feta, Haloumy and Swiss cheese styles. These fine or specialist cheeses are most often made on a small scale, by cheesemakers who use traditional methods and provide this country with huge diversity of cheese.
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