Goats are browsers and need hard fibrous plants to stay healthy and the traditional dairy regions produce too much grass and clover for goats to thrive outside. Holy Goat 2; Il Forteto 2; Isigny 1; Jean Perrin 1; KaseSwiss 1; L'Artisan 2; Lescure 2; Lincet 1; Mauri 2; Meredith 3; Neal's Yard Dairy 3; Onetik 2; Pyengana 1; Selected by Will Studd 14; Shaw River 1; … Allium Piper is an Australian cheese hailing from Woodside. Meredith Dairy from the western districts of Victoria. The three shared a vision to create Australia's first 'university of cheese'. Follow Holy Goat Cheese . It’s named after a … Larcher was lured to Australia by retired lawyer Alison Lansley and local cheesemakers Carla Meurs and Ann-Marie Monda of Holy Goat at Sutton Grange. For us, growth is about sustainability, quality, generosity and compassion – for our … Holy Goat cheeses are made at the Sutton Grange Organic Farm in central Victoria. We review, reflect and then make well considered change. We spent four years working on farms in Europe and Australia to build our knowledge, skills and confidence in organic farm management, caring for goats, making cheese and learning from a huge variety of farmers both large and small. Holy Goat Cheese is based in the rolling granite country of Sutton Grange, Victoria. Since then, they have consistently produced really interesting goat’s milk cheese that has won many accolades and is widely recognised as a national benchmark. Skyla is the mini form with the same … From the small (how best to sweep the dairy) to the large (implementing a new milking line, or installing a triiion to convert from 2 phase to 3 phase power) making a change on the farm for us is positive and part of a bigger picture. The local cheese industry has managed to weather many storms this year and come out stronger. It is no surprise that this is the best goat’s cheese in Australia. Close search. It was a giant step forward when Justin Telfer accepted delivery of a new 900-litre stainless steel vat at his Nashua cheesery in 2010. Caring for our land, our beautiful goats and making a gorgeous hand made cheese that expresses our love of all that thrives on the land. La Luna from Holy Goat. At the recent Sydney Royal Show Dairy Awards, we were thrilled to win awards for two of our iconic Holy Goat cheeses, Brigid’s Well and Nectar cow/goat semi-hard. Despite demand far outstripping supply these days, the farm’s goat numbers are strictly limited and every animal in the pampered herd has a name. It's an idyllic life for a goat, really, whose only job is to produce luscious milk for those cheeses. What opportunities do you see for the future of the Australian artisan cheese industry? The couple are passionate about producing quality cheese using sustainable organic principles and have an extraordinary holistic respect for their goats and the quality of milk they produce. We produce traditional French style handmade cheeses. 44 Bridge Street, Sydney, thebridgeroom.com.au. From the small (how best to sweep the dairy) to the large (implementing a new milking line, or installing a triiion to convert from 2 phase to 3 phase power) making a change on the farm for us is positive and part of a bigger picture. We strive to continuously grow in sustainability, generosity and quality. The range includes delicious fresh curd cheese rarely seen outside farmers’ markets in Victoria, but it’s the exceptional surface-ripened cheeses covered with a wrinkled ivory-coloured geotrichum mould prepared from a “mother culture” that have put the dairy on the map. According to Meurs, this has led to a dramatic increase in milk production and has proved “absolutely essential” for ensuring there is sufficient volume for cheesemaking throughout the year. 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