Australia’s dairy industry is embracing a bold new flavour frontier — one that blends global inspiration with local excellence.
At the recent Australian Grand Dairy Awards, two grand champions and 21 champions were crowned from a record-breaking 471 entries, showcasing the creativity, quality and multicultural influence shaping the future of Australian dairy.
Hosted by Dairy Australia and the Royal Agricultural Societies, the awards, now in their 27th year, celebrate the best in dairy craftsmanship.
Australian producers are not just following global flavour trends, they’re redefining them, drawing from the rich cultural melting pot that is Australia.
World-renowned cheese expert and chief judge Russell Smith praised the calibre and creativity of this year’s entries, noting the strong international influence.
“The quality of Australian dairy is world class and what was particularly impressive this year was how producers were able to blend a mix of cultural and world-class methods to make it their own,” Mr Smith said.
“From Indian flavours in Sharma’s Kitchen Milk Badam, The Standard Market Company’s Italian Pistachio Cannoli ice cream, to Olympus Cheese’s Mediterranean Labneh Original Herbs flavoured cheese, there was no shortage of international flavours among this year’s winners.”
This year’s grand champion cheese was awarded to Prom Country Cheese for its Inverloch Blue and the grand champion dairy product was awarded to Riverina Fresh for its Lactose Free Milk.
Fifth-generation dairy farmer Daniel Hales prides himself on Prom Country Cheese’s premium Farmhouse cheeses that come from rich organic milk on the South Gippsland farm in Victoria.
Having taken over the farm with his wife, Chelsie, in 2022, Daniel couldn’t be prouder of the grand champion cheese win.
“Our Prom Country Cheese Inverloch Blue reflects the hard work, care and connection to the land that goes into this limited-edition cheese,” Mr Hales said.
“This was the first time for us making the cheese because we wanted to make something truly unique, and it has really delivered.
“The uniqueness of this cheese lies in that it can only be made in late spring or early summer because we use new and tender grape vine leaves, so we’re proud to see it recognised nationally.”
The grand champion dairy product, Riverina Fresh’s Lactose Free Milk, produced in the Riverina region of NSW, impressed the judges with its clean, creamy taste and exceptional freshness.
“This award is a proud moment for our team and for our Riverina dairy farmers,” Riverina Fresh chief executive Craig Shapiro said.
“Our local dairy farmers are committed to high-quality dairy that meets the taste, nutrition and health needs of today’s consumers, and our Lactose Free Milk is a great example of how quality dairy and taste can go hand in hand.”
Dairy Australia head of marketing Glenys Zucco said the Australian Grand Dairy Awards shine a spotlight on the incredible diversity, flavour and craftsmanship of our local dairy industry.
“With champions from every state, the Australian Grand Dairy Awards truly reflect the rich diversity and talent across our country,” Ms Zucco said.
For products to be eligible for an award, entries must be produced in Australia with 100 per cent Australian milk and have been awarded gold at a state qualifying competition.
Each product was judged by a panel of Australian and international experts, assessing each product’s flavour, aroma, texture, body and appearance through a rigorous blind tasting process.
Australians can get a taste of the indulgent goods produced by the nation’s dairy champions by looking for the blue and gold medal on the packaging.