When Louis & Jane Grubb set out to make Cashel Blue in the early 1980’s, their ambition was to create a farmhouse cheese that “truly represents the outstanding quality of Tipperary grass-fed milk.”
Today, 31 years later, in the hands of the 2nd generation, Cashel Blue is still made by hand on the same 200 acre farm; Beechmount, in Co. Tipperary, Ireland. We also make Crozier Blue, Ireland’s only sheeps’ milk blue.
From our dairy farm base in Fish Creek, South Gippsland, Berrys Creek Gourmet Cheese passionately produces a range of multi-award winning blue cheese.
Owner and master cheese-maker, Barry Charlton, is synonymous with hand-crafted cheese production in Australia, having refined his skills over several decades.
One of our core values is to maintain artisan standards. This guides us into our future and has defined our approach in balancing commercial quantities with artisan quality. We therefore have an uncompromising standard of excellence that challenges us to continue to experiment, producing new and innovative varieties that clearly have this philosophy stamped upon them.
In order to offer you the finest cheeses, our farmers must first provide the best care to their animals in order to obtain the finest product: top quality Basque milk. Next, all of us at Onetik must contribute our expertise to transform the milk into cheese through our dedication to produce 100% natural cheeses, aged to gourmet perfection. Each cheese is therefore unique.
Onetik practices continuous quality control from the moment we collect our milk to the testing of aged cheese in our cellars. Our company is dedicated to ongoing quality and strict food safety through our IFS Food certification (International Food Standards) version 6.
Basque cheeses are unquestionably an important part of French gastronomy, which is why Onetik strives to preserve Basque tradition throughout our company and favor local expertise. Onetik maintains a policy of hiring locally those who share our company values. Our goal is to encourage local businesses and favor the regional economy.
Through our partnerships with local farms, Onetik seeks to limit environmental impact and sustain pastoral lands by preserving extensive grazing. In this way we help conserve an exceptional environment of great beauty and character.
Mauri was founded in 1920 by Emilio Mauri, and only 9 years after the craft activity became a real business, with the new plant in Pasturo, an area which is naturally predisposed to the production and ageing of cheese, thanks to its special air and the presence of oxbows, the natural caves characterized by typical hot springs consisting of moist air, able to confer to this cheese unique flavour and personality.
All L'Artisan cheeses are handmade and have a unique and distinctive personality. Milk is sourced from a single herd in order to reflect the harsh climate of the Great Ocean road. Everything is done by hand, from skimming to moulding, and every batch, every cheese receive special attention.
Woombye Cheese Company is passionate about cheese and the Sunshine Coast hinterland is the perfect place to make cheese, with its panoramic vistas of rolling green hills, creeks and bushland. This lush setting makes for happy cows; and happy cows produce the purest milk. All our milk comes from small local farms and is collected daily by our local milk supplier, pasteurised and then delivered to our factory in Woombye fresh every day. We create and produce all our cheese by hand, using traditional methods with care and experience.
Originally founded by Graeme and Karen Paynter in 2013, we have grown and expanded our range over the years as customers all over Australia have supported and shared our passion for handmade, artisan cheeses.
Since our first batch, our range has grown to now include Camembert, Triple Cream Brie, Blackall Gold (a delicious washed rind cheese), Marinated Persian Feta in two flavours, Vintage Cheddar and of course our flagship cheese Truffle Triple Cream Brie. We are proud to say our cheeses can be found on the menus of some of Australia’s top restaurants and in some top retail outlets across Australia.
Although our founder Graeme is no longer with us, to this day, Woombye Cheese Company is still 100% family owned and is now managed and run by Karen Paynter with her sister and brother-in-law Sandra Cadby and Barry Cadby. We now carry on Graeme’s dream and passion every day which is the heart of Woombye Cheese Company and we are backed by a fantastic team based in our factory in West Woombye.
Yarra Valley Dairy
Named after one of the early settlers and vignerons, Hubert de Castella, the property is now used for producing our fine quality farmhouse cheeses in what is known as one of the premium wine and dairy regions of Australia.
The region in which “Hubertswood” is situated has a long and well established history of dairying. When early settlers came to the area a cheese factory and buttery was established, supplying the area with fresh local produce.
Most of our cheese are fresh, soft style cheeses made in a style that reflects the farmhouse cheese of France and Italy. The cheese factory uses the freshest cows milk from nearby Yarra Valley dairy farms and goats milk from the neighbouring Victorian region of Gippsland. All the fresh milk that arrives at the Yarra Valley Dairy is used for cheese production in our factory by our team of over 30 factory staff who work around the clock producing our award winning cheeses.