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Peter Russell-Clarke is back and talking cheese in Brisbane

Natascha Mirosch

Peter Russell-Clarke doesn't store cheese in the fridge.
Peter Russell-Clarke doesn't store cheese in the fridge.Eddie Jim

Where's the cheese? Hopefully not in your fridge, says Peter Russell-Clarke.

Famous for the catch phrase he coined for an Australian Dairy Association ad in the early '90s, Russell-Clarke says that wrapping cheese in plastic and keeping it in the fridge is like "putting it in a body bag and keeping it in the morgue". Instead, he says, we should be buying smaller amounts and not refrigerating it at all.

Peter Russell-Clarke.
Peter Russell-Clarke.Supplied
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"It's ridiculous that we buy good cheese, bung it in the fridge then take it out to get to room temperature before we eat it. You want to buy just enough cheese to satisfy in that moment or the next few days or a week and keep it somewhere cool but not cold."

The artist, chef and cooking show presenter who is now in his eighth decade has equally strong views about raw cheese.

"Ok, milk maids used to suffer from diseases from drinking milk straight from a cow's udder but there are far more people who are healthy through eating good unpasteurised and unhomogenised milk. If you remember, cows eat grass and herbs, so milk takes on those subtle flavours and that passes on to the cheese. If you pasteurise it, you're going to get rid of that taste. Cheese makers say that you can correct it by adding flavours and vitamins and minerals back into cheese, but really, they're unable to recreate the special nuances of unpasteurised cheese."

Russell-Clarke will be in Brisbane on Wednesday March 16 to talk all things cheese at the launch of Cheese Therapy, a cheese appreciation club.

The brainchild of four cheese-loving Queensland friends, subscribers will receive four cheeses from around the world delivered to their home every month.

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"The idea is not just to educate people about cheese but to elevate the status of cheese makers," says Cheese Therapy's Sam Penny. "We treat winemakers like gods sometimes and we should be celebrating cheese makers in the same way."

Cheese Therapy subscriptions cost $80 per month and club members are also invited to social events. Wednesday's event in Fortitude Valley has sold out, Penny says, but they've added an extra afternoon session (1pm-3pm).

Tickets ($49.99) include cheese-tasting and wine, and a talk by Russell-Clarke. See cheesetherapy.com.au

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