An hour and twenty minutes outside of Brisbane sits the naturally beautiful Scenic Rim – a region abundant with talented producers and growers. Among them is Summerland Camels, where camel milk fetta, fromage blanc, haloumi and even camel milk whey and honey vodka is made. Also in the Scenic Rim is the artisan dairy and cheese room of Towri Sheep Cheesery – here, try the black sheep cheese and the ‘eweghurt’, a marinated sheep’s milk yoghurt (like labneh). The farm also runs cheesemaking workshops for those keen to get hands-on. Alongside the cheesemakers, dappled across the Scenic Rim are restaurants, breweries, bakeries, lavender farms, vineyards, cooking schools, teahouses, old-school country pubs and hotels, cafes, distillers, chocolatiers, and fudge-makers. Pictured: Summer Land Camels / Photograph: Tourism and Events Queensland

Not too far from the dairy delights of the Barossa Valley lies Adelaide – and 20 minutes further, the Adelaide Hills. If you’ve come to South Australia for the wines and cheese of the Barossa, stay for the culinary creations closer to town. At Udder Delight’s Cheese Cellar in Hahndhorf, a cheese high tea, tasting flights, masterclasses and a delicious range of take-home cheeses await. In the Adelaide Hills, Woodside Cheese Wrights stocks handcrafted wares, including the ‘Monet’, an edible-flower-topped fresh goat’s cheese. Then, there’s the Adelaide Central Market’s Smelly Cheese Co. where you can sample white mould cheese, washed rind varietals and more. You can also order the SA Celebration Box to savour the flavours of this food-centric state. Pictured: Hahndorf Walking Tours / Photography: SA Tourism Commission

Few gourmands will disagree that wine and cheese go hand in hand – so what better place than the Barossa Valley to enjoy two of life’s greatest pleasures in tandem? Logically, cheese platters are the ideal accompaniment to wine tastings at the many Barossa cellar doors, but you can also make your own delicious dairy snacks at Cultured Cheese School. Create your own camembert, hone your haloumi and better your fetta in a series of workshops. Then, experience the Cheesecellar at Barossa Valley Cheese Co. Here, you can enjoy a wine and cheese flight tasting, or tea and cheese for the tea-totallers. Or (and) pick up a Barossa Cheese and Wine Trail Pack, which includes a map to send you on your own cheesy adventures through the Barossa. Pictured: Barossa Shiraz Estate / Photograph: SA Tourism Commission

Go for the cheese and stay for the Sunshine Coast Hinterland’s lush landscape. Kenilworth Dairies’ Cellar Door is an idyllic locale in which you can while away an afternoon indulging in an assortment of handcrafted cheeses. You can also have a sticky beak over the viewing platform to witness professional cheesemaking in action – from the vintage and crumbly, to the soft and creamy. A half hour’s drive from Kenilworth is the hinterland town Maleny, where Maleny Cheese makes club cheddar, fetta cheese and soft cheese, and boasts its own dreamy cheese cafe. Then, pop into Maleny Food Co’s fromagerie, pick up a cheese box for a picnic, and enjoy a cheese or ploughman’s board (vegan options available) at the cafe. Pictured: Maleny Dairies. Photograph: Tourism and Events Queensland

Come summer, South Gippsland’s Prom Country Cheese opens its farmhouse cheesery’s cellar door for tastings of its esteemed goods – best known for its Venus Blue. Not too far away, Berrys Creek Gourmet Cheese produces its delicious range of blue, washed rind and brie cheeses (using non-animal rennet, with vegetarians in mind). And, it would be remiss of any self-respecting cheese lover to take another holiday before first traversing along The Gippsland Dairy Trail. From Caldermeade Farm & Cafe to Bassine Speciality Cheeses, onward to Kilcunda where local store Udder and Hoe resides, to Inverloch where The Local shop has your dairy (and coffee) needs covered. You can then head 60 kilometres north to Yarragon to visit Gippsland Food & Wine, and into Melbourne via Warragul’s String + Salt gourmet store and cooking school. Pictured: Prom Country Cheese, South Gippsland. Photograph: Visit Victoria

Aside from the natural wonder that is the 12 Apostles, artisan producers along the 12 Apostles Gourmet Trail make this road-trip a must do for cheese lovers. A no-brainer pitstop along the trail is Apostle Whey Cheese – try the semi-hard range, the crumbled cheese in chilli and the washed rind variety. Refresh your palate at Sow & Piglets Brewery, and appeal to your sweet side with Gorge Chocolates and Dairylicious Farm Fudge (between cheeses). While you’re on the trail, try Tomboon Cheesery’s products – the toil of fourth-generation dairy folk and Schulz Organic Dairy’s fetta and quark cheeses. Pictured: 12 Apostles Gourmet Trail. Photograph: Visit Victoria

What better way to compliment the Margaret River’s wine offerings than enjoy its region’s finest cheeses. The imperfectly perfect, hand-cut cheeses of Yallingup Cheese are a delight for the tastebuds and the nostrils. Try a cheesemaking class or pick up a grazing box to go. Next, it’s time to sample the fruits of The Margaret River Dairy Company’s hard and soft cheese production (preferably with a glass of the grape-based products of the region). About an hour out of Margaret River, you’ll find the family cheesemakers of Cambray Cheese producing ‘paddock to platter’ cheeses, using age-old farmhouse techniques. Pictured: Prevelly, Margaret River. Photograph: Tourism Western Australia.

In Castlemaine, a town roughly 1.5 hours outside of Melbourne, you’ll find the delicious. Produce Award recipients Holy Goat selling their cheeses at the Castlemaine Farmers’ Market on the first Sunday of every month. And, in The Mill’s food precinct, Long Paddock’s French artisans Julie and Ivan Larcher make organic cow’s milk cheeses. Connected to Long Paddock is The Cheese School, where you can take a class to refine your cheesemaking skills, or perfect a new style of cheese. By night, visit Wild restaurant where deserts offer a choice of three cheese platters. Pictured: Castlemaine Steam Train to Maldon. Photograph: Visit Victoria

Not only is Bruny Island brimming with natural beauty, but the island lays claim to some of the nation’s best cheeses. Must-visit destinations upon arrival include Bruny Island Cheese Co (naturally), Bruny Island Beer Co (which uses the former’s whey to create deliciously unique brews), The Tasting House where you can sample Grandvewe Sheep Cheeses and Hartshorn Distillery Sheep Whey Spirits and Hartzview Vineyard (whose fruity port forms an ideal, after-dinner cheese platter pairing). Pictured: Bruny Island Cheese Co. Photography: Andrew Wilson / Tourism Tasmania

The verdant Northern Rivers hinterland nestled beyond the beaches of the Tweed Coast are ripe for gourmandising. Here, Tweed Valley Whey Farmhouse Cheeses make a wide range of cheeses for the connoisseur’s pleasure. They also make up an assorted take-away platter so you can traverse the neighbouring lands, including Burringbar, where excellent coffee (courtesy of Elwood Cafe) and Mexican food (Mercado Juarez) await. Or, head to Pottsville Beach to perch your picnic, home to Pipit Restaurant. Then, travel onward to Murwillumbah’s new Kat Harvey Cheeses – where Kat, a passionate cheese monger and maker, presents a selection of fine cheeses to take home from the M|Arts precinct. Pictured: Murwillumbah, Tweed Valley NSW. Photograph: Destination NSW

The Milawa Gourmet Region is a bountiful food bowl where producers are busy creating all the makings necessary for a fabulous food-centric getaway – from breads to spreads, and from traditional honey meads to bries. Tolpuddle Goat Cheese and Farm Food, and, of course, Milawa Cheese Company, produce delicious cheeses, ready to pop in your picnic basket on the way to King Valley’s Prosecco Road. We’ll let you start planning your trip. Pictured: Milawa Cheese Co. / Photograph: Visit Victoria Related story: If you’re truly serious about cheese, here’s where you’ll need to travel next