Hans and Heather White produced Tala cheese for the first time, near Launceston in Tasmania, Australia. When the brothers later decided to give it up, it was taken over by Menallack Farm near Penryn.

Tala cheese is made from pasteurized ewes' milk and by adding vegetarian rennet. The cheese's earthy taste tends to become stronger as it matures over a period of time.

Despite of its popularity, it is no longer produced.

• Made from sheep's milk
• Country of origin: Australia
• Region: Launceston
• Type: hard
• Fat content: 48%
• Texture: crumbly, dense and firm
• Rind: natural
• Color: pale yellow

Other Australian cheeses:

• hard cheeses: Heidi Gruyere, Pyengana Cheddar, Washed Rind Cheese (Australian)
• semi-hard cheeses: Grabetto, Pyengana Cheddar, Tasmania Highland Chevre Log, Washed Rind Cheese (Australian)
• semi-soft cheeses: Blue Vein (Australian), King River Gold, Mozzarella (Australian), Neufchatel (Australian), Polkolbin
• soft cheeses: Gippsland Blue, Jindi Brie, Kervella Affine, King Island Cape Wickham Brie, Timboon Brie, Washed Rind Cheese (Australian), Woodside Cabecou
• fresh soft cheeses: Cottage Cheese (Australian), Fresh Pyramid, Mascarpone (Australian), Quark (Australian), Ricotta (Australian)