Get ready to dive into some cheesy questions! We had the fantastic chance to chat with Valérie Henbest, the cheese expert and owner of Australia’s one and only dedicated cheese store, Smelly Cheese. We fired off all our burning cheese questions, and she delivered some truly amazing and interesting answers! Let’s dig in!

Tell us a little bit about yourself, your experience and what a day in the life looks like for you?

Born and bred in Normandie – the home of Camembert – I have now spent half my life in Australia. But apparently, my accent is still strong?! There is hardly a day when I don’t talk or eat cheese, try different ways to pair them with wine, spirits, chocolate. Everyday, I am learning something new by talking to producers and visiting cheese makers. I am travelling extensively throughout the world not only to find new cheeses but also to interview professionals for my podcast, Sensing Up. The focus is on the 5 senses and how life can be so much richer if we use them properly. I am currently in the US and had a fabulous conversation with one of the Big Cheeses at Murray’s in NYC. Don’t miss that one 😉

Can you walk us through a perfect cheese tasting experience – what should people look for with their eyes, nose, and taste buds?

Cheese Tastings are the perfect opportunity for people to get in touch properly with their 5 senses. 

First of all you look and appreciate the beauty of the cheese – remembering that it is only milk, salt and a bit of ferment and moulds is humbling.

Then you touch. I know it is not what we have been told but I do believe it is going to give your brain lots of crucial information: it’s cold, soft, hard, sticky…?

Before you put it in your mouth, you smell. Your nose is very good and helpful for you to pick a multitude of different aromas.

Then and only then, you taste, by putting it in your mouth and leaving it a little longer than a microsecond on your tongue. Cheese is alive, so if you pay enough attention, you will not only get flavour but also lingering ones once you swallow the cheese.

Which country or region do you think is the most underrated in terms of its cheese-making culture?

The general consensus is that American cheese is defined by its orange and rubbery slices that you add on your burgers. It turns out that the cheese culture in America has evolved a lot and they are now producing some extraordinary and very tasty cheeses. Regions like Vermont, Wisconsin and California to name a few, are championing some really interesting cheeses.

I also recently presented a cheese and wine masterclass in Paris and brought with me 3 Australian cheeses. I can confidently tell you that all the guests were blown away by the quality of the cheeses I brought with me.

What’s the biggest mistake people make when storing cheese at home?

Our fridges are too cold and too dry to keep cheese in good conditions. So we are all ‘Cheese Murderers’!

My view is that, if you can, only buy cheese you are going to consume rapidly. Then, wrap them in their original paper and store them in the bottom drawer.

What’s your favourite cheese that most people have never heard of?

Last year, I discovered a fabulous Spanish cheese called Retorta! It is a small cheese made with sheep’s milk from the centre of Spain near Madrid. Once you’ve sliced off the top of this little orange beauty, you can see the fondant-like and super creamy paste in the middle. It is irresistible and the only way to eat it is with a spoon or a piece of dipped bread. Decadent!

What can people expect from your demonstration at our Christmas Market?

During my stay in Paris a few weeks ago, I learned the art of adding and combining extra ingredients in some of our favourite cheeses. These new combinations are mind blowing. 

This is what I intend to do at the show. Bringing ingredients such as mushrooms or herbs, combining them with mascarpone and adding them into a camembert. Or quince paste in a blue cheese… What can go wrong?

What’s the most adventurous cheese dish you’ve ever tried, and where did you have it?

Definitely the Casu Marzu I ate in Corsica… It is in fact a traditional Sardinian sheep’s milk cheese that contains live insect larvae (maggots). Not sure I recommend…

What are your top three cheeses to include on a holiday cheese board?

Truffle Brie, 36 month Comté and Stilton or Roquefort.

If you want an Australian version, I would choose Silver Wattle from Long Paddock in Victoria, 4 years old Murray Bridge Cheddar and Belmondo Blue (buffalo milk) from SA .

What lesser-known cheese do you think everyone should try during the holiday season?

Kris Lloyd from Woodside Cheese Wright is making a very interesting cheese called Anthill, a chèvre covered with green ants from Queensland. I would also suggest a phenomenal Swiss Cheese called Old Witch, with one little caveat… once you try it, you will be hooked for life!

What are your top tips for selecting cheeses at a holiday market or cheese shop?

Always ask your cheesemonger for his or her top selection. They usually know what is at peak condition. Then, make sure you choose different shapes, texture and milk types. I always say “Less is More”. So 4 to 5 cheese max. Make sure you have the right beverage to serve them with. A good pairing makes lasting impressions!

Have a very Cheesy Christmas!

For more Christmas related content, make sure to check out Kirsten Tibballs’ Meringue Christmas Tree or our article exploring the perfect way to celebrate the festive season!