Valérie Henbest was born and raised in Normandy, the home of Camembert, and has spent half her life bringing the best of French cheese to Australia. Missing the flavours of home, she took matters into her own hands, carefully selecting her favourite cheeses and building an importing business that connects small-batch French producers with Australian consumers via air and sea freight.
Over time, her network expanded across Europe, the UK and the United States, allowing her to deliver cheeses to Australia exactly as their producers intended.
Driven by a passion for quality, Valérie became a pioneer of affinage in Australia, helping to establish one of the country’s first high-tech cheese caves for properly maturing naturally rinded cheeses such as Comté, Beaufort, Manchego and Cheddar.
Her contributions have been widely recognised. In 2018, she received South Australia’s Award for Outstanding Contribution to Gastronomy, followed by the French National Order of Agricultural Merit in 2023 for her role in promoting French cheese in Australia. Most recently, she was inducted into the Guilde Internationale des Fromagers in Paris, a testament to her passion, influence and unwavering commitment to the world of cheese.
What’s changed in cheese
Here, Henbest shares her thoughts on what’s changed in cheese and how to decide what to eat with it:
In the last three decades I have spent working with cheese, I have clearly noticed that the Australian palate has changed dramatically. People are now far more adventurous when it comes to exploring new flavours, textures and aromas than they once were.
Part of this shift is that cheese, like curry for some or whisky for others, is an acquired taste. You are not born liking beer, despite what you might think. Education is key when it comes to expanding our food horizons.
Today’s consumers also want to know more about how their food is made, where it comes from, and how they can create, or recreate, an exciting experience with it.
That is where my role as a cheese educator becomes crucial.
It is important not only to build a trusting relationship with customers, but also to share the stories behind the cheese they are about to enjoy. These stories are both engaging and essential.
In many ways, the world is getting smaller.
We can travel to the other side of it in an instant simply by understanding that every cheese carries its terroir with it.
Close your eyes and voilà, you are in Normandy, surrounded by apple and pear orchards, with rich pastures where happy cows graze. Of course, this experience is enhanced when you feed your imagination with vivid insights into the terroir behind the cheese. Hence, the importance of storytelling.
Interesting Pairings
When it comes to pairings, one simple principle to remember is: “What grows together, goes together.”
If you are enjoying a Camembert from Normandy, why not pair it with a Normandy cider?
For a simple yet delicious dish, try slicing apple thinly and inserting a few slices into the Camembert along with garlic and thyme. Drizzle over a tablespoon or two of brut cider, place the cheese back in its box, and bake at 180°C for 20 minutes. Serve with a fresh baguette, simple, efficient, and delicious.
Triple Cream + Honeycomb Dark Chocolate
If you are looking to push the boundaries of cheese pairings, I highly recommend trying a triple cream cheese such as Délice de St Cyr with dark chocolate honeycomb.
Break off a piece of the chocolate and use it as a “cracker” for the cheese.
The result is a next-level sensory experience, combining creamy, decadent textures with a touch of salt, alongside crunch, sweetness, and a hint of bitterness. It is a beautifully contrasting experience. Your brain may take a moment to process it all, but it is well worth it.
Cheese + Caviar
Here is a pairing we did not expect to work, and yet, it only took one Frenchman to challenge our preconceived ideas while demonstrating the art of eating caviar.
He selected a burrata, a fresh Italian cheese from Puglia made with a mozzarella shell filled with soft stracciatella and cream. He sliced it in half, drizzled it with olive oil, then added a teaspoon of caviar to each half.
Caviar, with its delicate pearls, pops on the palate between the tongue and the roof of the mouth, delivering bright, briny notes.
Together, this pairing creates a luxurious contrast between creamy, rich textures and salty, oceanic flavours. While indulgent, it aligns perfectly with the growing trend of “less, but better.” We are seeing increasing interest, particularly among those in their 30s and 40s—in creating unique, elevated food experiences.
Does cheese taste different with music?
Research suggests that our sensory environment, including music, can significantly influence how we experience food.
Pairing cheese with music involves aligning flavour profiles not only with sound frequencies, but also with musical styles.
Bold, aged cheddars pair well with energetic music, while lighter, fresh cheeses—such as goat’s milk varieties, suit softer, more relaxed tunes.
Rich, creamy cheeses lend themselves beautifully to classical music, while jazzy or funky tracks complement stronger, more complex cheeses.
Ultimately, tasting cheese becomes a richer experience when you engage all of your senses.
Learn more with Valérie at the Good Food & Wine Show 2026
Valérie Henbest will be hosting three masterclasses as part of the Cheese Lover Ticket at the Sydney, Melbourne and Perth shows in 2026, including:
Cheese, Champagne & Caviar Masterclass
Cheese, Wine & Tunes Masterclass
Cheese & Wine In the Dark Masterclass
Tickets for Melbourne, Sydney and Perth shows are now available at goodfoodshow.com.au.
Dining and Cooking