Our Cheeses: 3 Exceptional Types of Cheese

Our cheesemaking process

So how do we make award-winning cheese?

The traditional cheesemaking process is borne from simple, natural ingredients, and thoughtful, time-honoured techniques. We like to keep it that way. It’s the way we respect our farmers, the way we operate as a company, and the way we bring our products to market. Call us old-fashioned, but we believe that you really can taste the difference in our cheese.

The best cheese starts with the best milk. We use fresh cow’s milk, supplied by 6 local small-herd dairy farms in the Sunshine Coast hinterland to create our white mould cheeses and our fetta range. We transport the milk from the farm to our factory, via our own milk tanker. The milk moves to a large vat, where it goes through the pasteurisation process. It is then ready to become cheese or yoghurt.

To make cheese, our cheesemakers add cultures, rennet and other ingredients to the milk. The precise recipe depends on the type of cheese we’re making. This process encourages the curd (solid) to separate from the whey (liquid). Once separated, we scoop the curd into our cheese moulds, where they are turned on a regular basis. From there we ripen the cheese in the maturing room.

The length and style of the maturation process will vary depending on the types of cheeses we’re making. Feta-style cheese is a fresh cheese and requires no ripening, whereas our soft cheeses ripen in 3 to 5 weeks.

Due to seasonal availability and artisan nature of our factory, we sometimes experience shortages in some of our cheeses.