Prom Country Cheese is owned and run by the Brandon family from our fertile farm in the beautiful hills of South Gippsland. Here our focus is producing sheep milk for cheesemaking in the small cheese rooms in the paddock above the dairy. We are involved in the entire process from growing the pastures, to breeding and milking, handcrafting the cheese, then proudly presenting the final products to you.
We also make cow cheese with milk produced by our lovely neighbors, and collaborate wherever possible to showcase local produce in cheese inclusions and on our menu.
We established our cheesery cellar door and kitchen to provide an opportunity to customers to actually see where their food comes from while consuming it, and speak to the grower, maker and cook about what goes into that food.
We relocated our sheep dairy herd to the amazing Moyarra Valley in 2011, and opened the new onsite cheesery in September 2014. We welcome you to our farm and enjoying sharing our passion for traditional, wholesome food.
The people behind the products
Bronwyn Brandon has the special touch with animal care, seeing to lamb rearing and milking. Bronwyn ensures that all have the best nutrition including free choice of natural minerals to maintain health. This extends to people also, with training as a chef, she has a passion for country cooking and is just at home in the kitchen. With Italian heritage, Bronwyn has found all her favourite cheeses are from sheep milk!
Burke Brandon is a second generation cheese maker, learning the craft from father Trevor after a career in farming. With a keen interest in biology, knowing how nature works in the paddock proved the perfect grounding for understanding how cultures grow in a living cheese. Cheesemaking experience in France, Italy and UK, plus regular industry seminars continue to hone his skills in a complex science.
Burke and Bronwyn both studied farm management at Glenormiston Agricultural College in Western Victoria. Their children Michael & Katrina are the biggest fans of Prom Country Cheeses, playing important roles of taste testing, and lending a hand wherever needed in this small family business.
Trevor Brandon's background in teaching microbiology led him to experiment with cheese at home, then ultimately founding Red Hill Cheese in Y2K, where hundreds of cheese lovers have learned home cheesemaking. Trevor is a pioneer of specialist cheese, creating unique concepts to match Mornington Peninsula wines.
Jan Brandon has a broad depth of experience with all things cheese. A family history in dairying goes back to her Grandfather's dairy near Brisbane in the 1800's.
Jan and Trevor have now retired from active work in the business.
We strive to create traditional cheeses with pure and natural ingredients. Our recipes are simple but cultures are selected and nurtured to achieve unique and complex flavors, delightful textures and the wholesomeness of real food. To the best of our ability we care for our land and animals, pay attention to detail and provide a true 'paddock to plate' experience.
Burke & Bronwyn Brandon