01/07/2026
I'm Jenna and welcome to Cheese Odyssey.
I couldn't tell you exactly when my cheese obsession began - it's been well over a decade - but somewhere along the way, cheese became an adventure. Not only is it Cheese Odyssey, for a while there it was Cheese Odyssey in my Honda Odyssey!
After years of working with cheese, my curiosity only grew. There was a (slightly ambitious) attempt at making cheese myself, an unforgettable week-long intensive in rural Victoria learning from French cheese royalty, and an ever-growing spreadsheet documenting as many Australian artisan cheeses as I could find - because of course every one of them needed to be tasted and reviewed. Somewhere in there, I became known as "the cheese girl" wherever I worked.
Then it clicked: why keep all this delicious knowledge to myself?
That's how Cheese Odyssey was born.
My mission is simple - to help more people discover and fall in love with Australian artisan cheese. We have some of the most passionate cheesemakers in the world, creating incredible cheeses that are often difficult to find and don't always get the recognition they deserve. Through curated tastings, I want to connect people with these makers, their stories, and the cheeses that reflect our landscapes, seasons and craftsmanship.
Every Cheese Odyssey tasting is a little different because cheese isn't static. I love celebrating seasonality, sourcing cheeses at their peak and pairing them with thoughtfully chosen accompaniments that showcase the terroir, the art of affinage and the uniqueness of each producer. No two events will be exactly the same.
When I'm not talking about cheese (which isn't often!), you'll probably find me behind a camera, in the garden tending to my ever-growing collection of plants, baking, experimenting with unusual ice cream flavours (yes... garlic ice cream happened), or researching things for absolutely no reason other than I enjoy it. Apparently, my hobby is collecting hobbies.
If you ask me what belongs on the perfect cheese board, the answer is always balance: something soft, something blue and something hard - preferably with fresh bread instead of crackers. I'll never say no to a beautifully matured Gouda, a delicate blue, a crystal-studded Alpine cheese or an unapologetically funky washed rind. And yes, the cheeseboard absolutely counts as a meal!
I'm personable, a little nerdy, and I firmly believe every great cheese has a story worth sharing. I hope you'll join me on the journey.
Cheese
Jenna
