Farm fresh cheese, paddock to plate

Our Farms

We receive daily deliveries of fresh cow milk from select farms in West Gippsland, Victoria. The farmers utilise both traditional and innovative milking techniques, to ensure that the milk we receive is fresh, unhomogenised and always of the highest quality.

The herds are a mix of Jersey and Friesian cows, providing a unique milk profile, giving our range of cow’s milk cheese a delicate, creamy flavour.

Tradition & Innovation

We produce a unique range of Buffalo milk cheese, an all-time Italian favourite, which is beginning to become more popular in Australia.

Coming from Northern Victoria, the Buffalo provide milk that is higher in fat, compared to cow milk. This results in a cheese that is exceedingly rich, creamy and slightly tangy.

Explore our buffalo milk cheeses

All about balance

We also offer a range of beechwood smoked cheeses, which have been delighting our customers for more than 15 years. Utilising delicate in-house smoking methods, the resulting cheeses are deeply complex, with a balance of sweet milky flavours and subtle earthy smoke.

Explore our smoked cheeses

Crafted with innovation

Our love of innovation runs deep and as such, we have a variety of small-batch, hand-crafted speciality cheeses that are available in limited quantities each year. With combinations ranging from earthy truffle and hay to wine grape skins, our specialty cheeses are the culmination of years of experimentation from our highly skilled cheesemakers.

Explore our specialty cheeses