Raw milk cheesemakers
Victoria's first licenced facility
From paddock to platter, we see to every stage.
Young ewes content in green pastures
Curious hand-reared hoggets
The cosy club in the barn
Moyarra ewes
Lush autumn pastures
Milking time is twice a day
Giving thanks to amazing milkers
Personalities, trust & appreciation
Milking on a frosty morning
Moyarra Valley
Regular turning of new babies
Diverse Prom Country cheese platter
Interesting traditional styles
Tour of the tastebuds
Enough for a taste, our weekly plate highlights the variety of flavors and textures best at the time. Plain crackers cleanse the palette between each different cheese.
Cheesemaker Burke cutting the curds
Trying Venus Blue for ripeness
Blue cheese being salted
Curds & whey to become cheese
Draining curds just dipped
Checking Prom Picnic