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Our free-range farm and its 400 cows offer clean fresh milk – 99% of the cheese ingredients. Our staff pays careful attention to detail as they embrace traditional cheesemaking practices.
Farmhouse cheese making is a time honoured way of life that has been integrated in a strict sense as we can into modern cheese making, in a world driven by changing expectations. Seasonal Cropping supports milk quality and nurtures the environment. Crop rotations are a critical part of our regeneration and farm upkeep. Our 35 staff make careful choices during the complex processes where nature often has its way.
Hot, cold, wet, dry and wild seasonal variations make the journey of “farmhouse” cheese making an honourable (but often difficult) one. Self-appointed gurus have confused our beautiful tradition. It is our mission to bring to your dining pleasure. Please call us if we fall short.
We trust that you will join with us as we uncover and discover together nature’s bountiful cheese harvest. The multiplicity of flavours and textures that micro flora in milk have cultivated over eons, are truly a miracle.
Open 3 Days A week
Cellar Door Specials
The Cellar Door will be open Wednesday, Thursday, and Friday only from 11am-4pm
As of January 25th 2021, the Cellar Door will be open only on a Friday, 11am – 4pm.
We are selling only wholesale Qrt, Halves, and Whole Wheels.
Our cheese can still be found at your local deli’s if you are after wedges.
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