Our cheesery is located at the front of our beautiful farm and consists of a sales outlet adjacent to the cheese factory, which allows cheese lovers a view into the ‘Manufacturing room’ and a ‘Maturing room’. At the cheesery we offer our visitors, cheese tastings and sales of our cheeses and also some platters that can be enjoyed in or outside, as well as sales of many cheese related products.

The building itself was designed by Architects NoxonGiffen, as both a practical cheese factory and retail outlet, but also to blend with its beautiful surroundings. The ‘Cheesery’ won the award for Outstanding Commercial/Industrial Building at the Architectural and Design Excellence in the South East Awards, 2009.

We always have some kids (four legged and fury!) close by that love a pat through the fence! We love to offer personal tastings of our product to visitors as they watch the goats grazing out of the window and the cheese being made through another, we know we are offering a product that we have nurtured from start to finish, a true paddock to plate experience!

Our Cheeses

Marinated Feta

Traditional salty feta immersed in an extra Virgin Olive Oil / Canola Oil blend with peppercorns, Oregano, and fresh thyme and a slice of lemon. Great on a salad, to cook with or in a sandwich. Mix through cooked pasta with roasted capsicum and olives.

  • Awards

    Australian Fine Food Awards 2016 – Silver
    Royal Melbourne Fine Food Awards 2015 – Silver
    Royal Melbourne Fine Food Awards 2013 – Silver
    Royal Melbourne Fine Food Awards 2012 – Silver

Feta

A traditional feta that is dense and creamy, but crumbly in texture.  It is aged and preserved in brine.  A cheese that is served at almost every meal in Greece it is a perfect companion to salads, roast vegies, pies, pastries and pasta.

  • Awards

    Australian Fine Food Awards 2016 – Gold
    Royal Melbourne Fine Food Awards 2015 – Silver
    Royal Melbourne Fine Food Awards 2014 – Silver
    Royal Melbourne Fine Food Awards 2013 – Silver
    Royal Melbourne Fine Food Awards 2012 – Bronze

Cashmere

Slow set lactic curd, delicately hand ladled into drainage hoops. Slightly sweet, citrus flavour.  This spreadable fresh goat curd is delicate and lightly salted and can be used for savoury or sweet.   Perfect alone on a cracker or spread on bread it is also lovely mixed with relish as a dip, topped with tomatoes or used as a base for brushetta.  It is a very versatile little tub that goes a long way!

  • Awards

    Australian Fine Food Awards 2016 – Gold
    Royal Melbourne Fine Food Awards 2015 – Silver
    Royal Melbourne Fine Food Awards 2014 – Bronze
    Royal Melbourne Fine Food Awards 2012 – Bronze

Capriole

A white mould ripened, ashed goat cheese.

  • Awards

    Australian Fine Food Awards 2016 – Gold
    Royal Melbourne Fine Food Awards 2014 – Silver
    Royal Melbourne Fine Food Awards 2013 – Bronze

Caprino

Aged for over 6 months this Romano style goat cheese has a measured bite with a sweet nutty aftertaste. Used as a table cheese or beautiful grated into a pasta or toasted on ciabatta as a treat!

  • Awards

    Australian Fine Food Awards 2016 – Silver
    Royal Melbourne Fine Food Awards 2015 – Bronze
    Royal Melbourne Fine Food Awards 2014 – Bronze
    Royal Melbourne Fine Food Awards 2013 – Silver
    Royal Melbourne Fine Food Awards 2012 – Bronze

Chèvre

Fresh Goat Curd

  • Awards

    Royal Melbourne Fine Food Awards 2015 – Silver
    Royal Melbourne Fine Food Awards 2013 – Bronze

Caprinella

A mild, moist semi-hard table cheese that exhibits a slightly sweet, nutty aftertaste. It is aged for a minimum of 3 months and is affectionately named after our eldest daughter Ella who prefers it to chocolate and ice cream!

  • Awards

    Australian Fine Food Awards 2016 – Silver
    Royal Melbourne Fine Food Awards 2015 – Silver
    Royal Melbourne Fine Food Awards 2014 – Bronze
    Royal Melbourne Fine Food Awards 2013 – Silver
    Royal Melbourne Fine Food Awards 2012 – Bronze
    Australian Specialist Cheese Association Awards 2010 – Gold

Capony

A semi hard goats cheese aged for 4 months, exhibiting a slightly sweet, caramel flavour and a smooth supple texture.

  • Awards

    Australian Fine Food Awards 2016 – Gold
    Royal Melbourne Fine Food Awards 2015 – Gold

Cilia

This traditional Normandy camembert style (white-rind) cheese takes over 9 weeks to mature inwardly developinga delicious robust flavour with a hint of mushrooms. When mature at room temperature the inside will ooze out to be scooped up by a cracker!

  • Awards

    Royal Melbourne Fine Food Awards 2013 – Silver

Marinated Chèvre

Delicate soft and creamy slow set lactic curds immersed in garlic, lemon and rosemary flavoured oil. Open a jar and add to salad or roasted vegetables, eat how it is or spread on a cracker or bread. For something different mix with baked pumpkin, put on pastry and bake in the oven.

  • Awards

    Royal Melbourne Fine Food Awards 2015 – Bronze
    Royal Melbourne Fine Food Awards 2013 – Bronze
    Royal Melbourne Fine Food Awards 2012 – Silver
    Australian Specialist Cheese Association Awards 2010 – Gold
    Australian Specialist Cheese Association Awards 2009 – Gold

Halloumi

Best fried or grilled.

  • Awards

    Australian Fine Food Awards 2016 – Silver
    Royal Melbourne Fine Food Awards 2015 – Silver
    Royal Melbourne Fine Food Awards 2014 – Gold
    Royal Melbourne Fine Food Awards 2013 – Bronze

Goat milk

Fresh pasteurized goat milk, unhomogenized, unstandardized, and free from additives, preservatives, hormones, and growth promotants. Goat milk is a much healthier alternative to cows milk, that is much more easily digested.

  • Awards

    Royal Melbourne Fine Food Awards 2013 – Bronze
    Royal Melbourne Fine Food Awards 2012 – Silver