Tell Us Your Story!
“The little dairy that could” according to Flavour Crusader. We are a two person, twenty cow operation, a husband-and-wife team, with a passion for making farmhouse cheese. We make soft, French-style cheeses that don’t shy away from flavour, character and seasonal variation.
When we’re not messing with cheese, or selling whatever milk is left over as bottled milk or yoghurt, we spend time with family and nip to the beach. Our little farm is near Long Beach on South Australia’s Limestone Coast.
Tell us three things about your style of cheeses and what makes them unique?
We do everything ourselves on the farm, just the two of us, from milking our little herd of Jerseys to making cheese.
We make soft surface-ripened cheeses that are fragile, aromatic and highly perishable. The kind of cheese that is easy to eat but hard to manage.
We never want to be big. Lifestyle and family come first.
Do you have a favourite Cheese pun?
Did you hear about the explosion at the cheese factory? There was de brie everywhere!
Hard or Soft?
Best cheese and booze match ever?
Local sparkling wine with Robe Dairy St Clair of course. Even better with fresh local crayfish on the side…
Funniest cheese making experience?
We had to throw a failed batch of brie to the pigs. There’s something awful but funny about hurling 2.5kg wheels of cheese into the paddock like frisbees.