Let’s Talk Cheese Etiquette
WORDS: CHYKA KEEBAUGH
IMAGES: MARCEL AUCAR
Oh, cheese lovers - have I got a treat for you! If there is ever a time to elevate your entertaining game, it’s with cheese. And not just any cheese...I’m talking about a proper farmhouse beauty that deserves its moment in the spotlight, one I have been loving for years now, so I know how fabulous it is. Let me introduce you to Tarago Cheese and their utterly divine Shadows of White. This is not just a wedge you casually toss onto a board. This is a conversation starter. A slow-down-and-savour moment. A “where has this been all my life?” kind of cheese.
There’s something so romantic about a true farmhouse cheese, don’t you think? Tarago Cheese make their beautiful Shadows of White on farm in Neerim South, Gippsland, using milk from the adjoining farm and traditional methods that have stood the test of time. It’s 100% Australian, made with cow’s milk and matured for six weeks, which is exactly why it has that delicate yet rich personality we all adore.
And oh… the texture. This double cream brie is smooth, buttery and wonderfully luxurious, with a centre that gently melts in the mouth when perfectly ripe. You know that moment when your knife glides through, and everyone subtly leans in? That’s Shadows of White at its best. And the beauty of it all? You can pop a wedge into your trolley at Coles or Woolworths and bring a little farmhouse magic straight to your table.
Now, let's have a little fun with cheese etiquette because, my friends, there is a right way to cut your brie. With a wheel-style cheese like Shadows of White, always cut from the centre outward, like slicing a cake. This ensures everyone gets a little of that creamy centre and the delicate outer edge. No shaving off just the nose of the wedge (we've all seen it happen!). And rind? With a double cream brie like this, absolutely leave it on. The rind contributes to the flavour experience and adds beautiful depth. Also, no double-dipping, and please use separate knives for each cheese. Your blue should never flirt with your brie unless invited.
The Right Knife for the Right Cheese
Cheese deserves proper tools — it's part of the theatre!
Soft cheeses (like Shadows of White): A soft cheese knife with holes in the blade prevents sticking and keeps those slices picture-perfect.
Hard cheeses (think aged cheddar or parmesan): A sturdy cheese knife or cheese plane for clean, confident cuts.
Blue cheeses: A narrow-bladed knife to glide through the creamy interior without crumbling.
Very hard cheeses: A parmesan knife or cheese breaker for those satisfying shards.
It's these little details that make your board feel thoughtful rather than thrown together.
When Is It Perfectly Ripe?
Ah, ripeness — it's an art. Take Shadows of White out of the fridge at least an hour before serving. It should feel soft to the touch, slightly yielding in the centre. Too firm? Let it sit. Too runny? You've gone a touch far, but honestly, it's still delicious. Room temperature is where the magic happens.
What I adore about Shadows of White is that it feels weighty, in the most wonderful way. It slows the moment down. It encourages conversation. It makes an ordinary Wednesday feel like an occasion. Who knew cheese could be fancy and fun at the same time? Next time you’re planning drinks, a dinner party, or even a cosy night in, pop a wedge of Tarago Shadows of White into your trolley. Let it come to room temperature. Set the table beautifully. Bring out the proper knives. And watch everyone’s cheese game lift to a whole new level.
