The study saw Cheddar take home the title as Australia’s favourite cheese, followed by Brie, Mozzarella, Blue, Parmesan and Goats.
And the thing that Aussies loved most about cheese was its texture, including smoothness and crumbliness, followed by creaminess, sharpness, saltiness and smell.
As for Australia’s favourite cheese combination, most said they prefer cheese by itself or on a cracker, followed by being served in a sandwich or in a jaffle, melted on a meal, served alongside a glass of wine and sprinkled on top of salad.
It comes as no surprise that Australians love cheese, and Professor Russell Keast, Head of Deakin’s CASS Food Research Centre, said that one of the reasons why is due to its broad spectrum of intensities and flavours.
“Cheese has a really interesting composition and this influences how it tastes in your mouth. Whether it crumbles or melts on your tongue is a result of the cheesemaking process,” Russell said.
"You can condense proteins and calcium, remove water and alter pH, which results in different varieties of cheese – from a soft Brie to sharp Cheddar," he said.
When it came to how Aussies feel when they eat cheese, over half of the respondents reported that cheese made them feel content or satisfied, some mentioned happiness or joyfulness, followed closely with feelings of being relaxed or calm.
Cheese Master at Bega Cheese Brand, Dave Mellor, also said that the reason why cheese is so special is that you can go through life and "pick up new appreciations" of different cheeses that "hit the right notes on your tastebuds".
"It’s a journey that is ever-evolving, from what you eat to the way you eat it," Dave said.