Tell Us Your Story!
David Marks and Heidi Fallding started farming bio-dynamically with the Australian Demeter method more than thirty years ago. David is passionate about milking cows and Heidi about making yoghurt and cheese, so about twenty years ago we built the first dairy factory on a farm in NSW and began making cultured dairy products on our farm on the Bulga Plateau in the mountains of the mid north coast of NSW. Yoghurt, quark and fetta have been our mainstays, but in the last ten years we have been making Swiss style cheeses over the summer months.
We have always prided ourselves in making the most pure and simple dairy products in small batches in the most traditional way. Our cheeses are hand made with great care.

Tell us three things about your style of cheeses and what makes them unique?
We are certified Demeter bio-dynamic farmers who believe that the simplest and purest ingredients make the best food. bio-dynamic practices care for our land and the health of our animals, which we believe is an essential ingredient of good milk. We like the fact that we both know and milk the cows and also make the products from our milk.
Our cheeses are only made over the summer and autumn months with the fresh milk from our Ayrshire/Aussie red cows.
Bulga cheese is a hard cheese, made in the style of a Swiss mountain/gruyere cheese and is matured for at least six months. We are now making Bulga with fresh raw milk. We believe we are the first certified organic/bio-dynamic dairy to be doing this.
Brinawa cheese is a semi-hard washed curd cheese, which is aged at least three months but develops a lovely strong flavour after longer maturation.

Do you have a favourite Cheese pun?
Our farm is whey out of the whey

Hard or Soft?
hard cheese always

Funniest cheese making experience?
Living on a farm , milking cows and making dairy products from our own cows milk is fun!
Some days are funnier than others!

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