Raw milk cheesemakers
Victoria's first licenced facility
Order our products online through the Prom Coast Food Collective https://promcoastfoodcollective.com.au/producer/promcheese/
Find your local stockist HERE
Cheeses
Sheep-milk cheese
Choose from our range of diverse flavours, textures and shapes to suit your own preference or occasion. Cheese for a get together, wedding cake, or a favourite just for you.
Created with ewes milk from our onsite sheep dairy, 'Moyarra Pastoral'. Farmers Burke & Bronwyn Brandon.
* Cheviot
* Poppet
* Waratah
Cow-milk cheese
Created with certified organic cows milk from our farm 'Glen Moidart' down the road on Lance Creek. Farmers Daniel, Paul & Carolyn Hales.
Elegant white-mold sheep camembert style.
Woolamai Mist - Sheep Milk
Luscious when oozing - A treat with fruit.
Gold Medal 2015 Sydney Royal Show - highest scoring sheep, goat or buffalo cheese.
Made from the rich milk of South Gippsland pastures, Woolamai Mist has a light bloomy white coat and sweet, creamy flavours. The milk, together with the traditional make and long maturation, ensure richness & complexity, giving great depth of flavour with a long aftertaste.
Ready to eat, though mild, at around 6 weeks - will be unforgettable after 8-10 weeks of age, when golden flora may appear to influence bouquet and flavour.
Round - Size: 8cm x 3.5cm high - Weight: 180g
Party Square - Size: 10cm x 3cm high - Weight: 250g
Party Bar - Size: 15cm x 6cm x 2.5cm high - Weight: 220g
Serve with a fruity wine such as Gamay,
Farmhouse cider, or a Belgian abbey-style beer.
Waratah - Sheep Milk
A special treat for serious cheeselovers!
Pure sheep cheese, oozing with gentle, complex flavours. A cheese that displays the finest qualities of sheep milk, finishing with the back-palate softness so typical of sheep cheese. Soft smear-ripened cheese with a luscious texture and delectable flavours, lingering on the palate with a final sweetness. The golden aura of this style develops naturally from flora associated with vineyards. The aroma and flavour integrate and intensify with age, and the warmer the cheese becomes, the more powerful is this effect. Bring to room temperature for one hour before serving. May become sticky, stinky and extreme when fully mature.
Bar - Size: 10cm x 5cm x 2-3cm high - Weight: 180g
Party Bar - Size: 15cm x 6cm x 3.5cm high - Weight: 230g
Serve with Pinot Noir, or a traditional dark-ale.
Melt in the mouth sheep washed rind.
Black Sheep Log - Sheep Milk
Rich Farmhouse Sheep Cheese dusted with vine charcoal
Log - Size: 5x10cm long - Weight: approx. 150g
Distinctive - Fudgy - Smooth - Dense - Nutritious
Black Sheep is unique farmhouse-style cheese rarely seen in Australia, named after some of the coloured Moyarra ewes that supply the milk. Black sheep are known to have a particular character and attitude than stands them apart from the flock.
Each log is gently hand ladled from 500ml of ewes’ milk curd, and lightly salted.
A melt-in-the-mouth, dense, creamy cheese with an attractive, mottled , silvery-white rind that develops after 2 weeks' maturation, as the distinctive flora grows through the layer of vine charcoal - house-made from Gippsland Wine Company (Loch) Cabernet vine prunings, and dusted lightly onto the surface. This neutralises some lactic acid which sweetens the cheese, and assists development of the wrinkly rind.
Serving
May be enjoyed from 2 weeks old (mild with yoghurt-like, fresh flavour), but beyond one month the brittle core softens throughout to become a spicey, oozing cheese. Allow it to warm well at room temperature before serving.
Match with full-bodied red wine and fresh (or preserved) fruits.
Try Gippsland Wine Company Gustoso – Moyarra Vineyard.
Mature lactic curd with a firm, dense texture. Coated in handmade vine charcoal.
Poppet - Sheep Milk
Fresh lactic curd pyramid coated with savory herbs.
Traditional pyramid with herb. Vegetarian rennet.
Farmhouse-style sheep cheese with a creamy, fine texture, a pure white body and virtually no rind. As it gets older, a light bloomy rind develops. It is sprinkled with seasonal herbs.
Poppet of course is a word of endearment, and it may well be a case of "love at first taste". It had to be called Poppet, considering the coal mining history of the Gippsland region and the shape of the poppet head that lifted the coal to the surface.
The shape of Poppet actually promotes a silky-soft texture, a perfect match for the subtle herb flavours that permeate the cheese.
Pyramid (semi-matured) - Seasonal - Weight approx. 180g
Serve with Chardonnay, or
Loch Brewery Golden ale
Distinctive - Creamy - Smooth - Dense - Nutritious
Sheep Sensation is a unique, farmhouse-style cheese. A slow-make technique develops a fine, close texture with a creamy, luscious mouth feel. The body is covered in a wrinkled, bloomy white rind. The flavour is distinctively different - a balance between sweet and sour, and long on the palate. Melts in the mouth. The aroma is of the farm, reminiscent of freshly-cut grass.
Sheep Sensation can be enjoyed at any stage, from fresh (3-5 days), to creamy (14 days) to semi-matured (3-4 weeks) to aged (2-3 months), when it develops a waxy-smooth, drier texture with concentrated flavours and a peppery finish.
Sheep Sensation has amazing characteristics, controlled by the rind flora, which allow it to mature gracefully into a parmesan-style grating cheese. The moulds slowly draw moisture out of the cheese. This moisture should be allowed to escape unless you are looking for a more pungent cheese. For this to happen, wrap in waxed parchment.
Round - Size: 8cm diameter - Weight: approx. 170g
Serve with Semillon-Sauvignon Blanc or dessert wines, depending on the age of the cheese, or Burra Brewery pale ale.
Sheep Sensation - Sheep Milk
Creamy lactic curd with natural rind.
Foster Fetish - Sheep Milk
Classic barrel-matured SHEEP cheese. Vegetarian rennet. Mediterranean style!
Available fresh out of brine, or bottled with olive oil, garlic, herbs and spices. Semi-hard with a fine, crumbly texture and a sharp, tangy but creamy flavour that intensifies on the palate with a most pleasing aftertaste. You will want to come back for more. The saltiness arising from the brine in which the cheese is matured, is less than in most fetas, and can be further reduced by soaking in cold water or milk before serving.
Marinated cubes in glass jar - 300g av. weight (nett) containing approx. 200g cheese.
Marinated cubes in poly bucket - 800g (av. nett) - available cellar door & markets only.
Marinated Food Service bucket - 2kg (av. nett) - available cellar door only.
Blocks fresh out of brine - Size: 10cm square x 5cm thick (approx. 450g).
Creamy but crumbly classic matured feta.
Venus Blue - Sheep Milk
Delicate, creamy blue mould sheep cheese. Vegetarian rennet.
Made from pure sheep milk from our farm, each 2kg wheel captures the nutrients of rich, clean pastures.
The wheels have a grey-white, crusty rind with a moderate spread of blue cavities.
The mouthfeel is mild and creamy with a soft finish typical of sheep cheese.
Serving
A distinctive table cheese that is also ideal in salads, crumbled over pasta, or served with fruit and nuts.
Wedge - Size & Weight: vary with cut.
Wheel - Size: 20cm diameter x 10cm high - Weight: 2100g
Complemented by dessert wines such as a Late Harvest Pinot Gris.
Prom Picnic - Sheep Milk
Semi hard sheep cheese with a sweet, fresh taste.
Mild, semi-hard farmhouse sheep Pecorino with natural rind. Vegetarian rennet.
Regarded as our signature cheese, all aspects of Prom Picnic come together to perfectly reflect a true Pecorino - made only from sheep milk.
4 consecutive Gold medals in its first years.
First Year GOLD MEDAL - 2010 DIAA Awards,
2011 ASCA show GOLD and 2012 Royal Melbourne Fine Food Awards GOLD MEDAL
2013 Sydney Royal agricultural show GOLD MEDAL
A young, mild and nutty cheese made to a recipe shared by our friends at Corzano in Tuscany. The fragrant aroma and distinctive flavour of pure sheep milk makes Prom Picnic a unique table cheese. Best enjoyed at 3-6 months maturation.
Traditionally served with broad beans or olives - an ideal savoury cheese. As a table cheese, serve simply with an apple or pear.
Wedge - Size & Weight: 120g approx. - size varies with cut.
Wheel - Size: 19cm diameter x 6cm high - Weight: 1500g
Match with a Chianti-style (Sangiovese) wine.
Picnic Point - sheep milk
Spicy, mature, semi-hard sheep cheese ripened over 6 months. Made with fresh Spring pasture fed ewe's milk, added cummin seeds and vegetarian rennet. Lively, savoury, table cheese with an earthy flavour. Also refreshing with salads. Presented as a wedge cut from a wheel and vacuum sealed, which you can transfer to a breathable cheese wrap once opened.
Named after a beach at Wilsons Promontory
2016 Sydney Royal Show Gold medal.
Kongwak Reserve - Sheep Milk
Hard, mature sheep milk cheese with native mountain pepperberry and natural rind.
A hard vintage sheep cheese containing a hint of native Mountain Pepper berry. Aged over 12 months with a natural rind, the pepper gives a fresh eucalyptus aroma that elevates the sharp crisp of the firm cheese.
Made from spring milk grown in the hills up-stream from the small valley township of Kongwak, overshadowed by a hilltop bushland reserve.
Only a powerful cheese like this deserves such a namesake.
Wedge - Size & Weight: vary with cut.
Wheel - Size: 22cm diameter x 10cm high - Weight: 2700g
Matches well with Tea, which neutralises peppery notes.
Cheviot - Sheep Milk
Mild & smooth with a floral, fruity flavor.
Tangy, mature, semi-hard sheep cheese ripened 6 - 12 months
Vegetarian rennet. Lively, savoury, table cheese
Cheviot is a mature pure sheep-milk cheese with a mild-medium piquant flavour. A firm, close textured savoury cheese for table use or grating.
Serve as a less salty alternative to feta, for use in salads, quiche, fritata, etc.
Wedge - Size & Weight: 200g approx. - size varies with cut.
Wheel - Size: 22cm diameter x 10cm high - Weight: 2500g
Dry white wine or Shiraz, or Wheat Beer.
Cheviot Royale - Sheep Milk
A semi-hard ewes-milk cheese carefully matured in our cellars, Cheviot Royale is aged for 12 months with regular washing of the rind to develop an orange surface and resulting complex savory & bacon flavors. Slow yeast fermentation creates a fruity tang in the firm but smooth, close textured paste. Great savory cheese for a cheeseboard or to be shaved in a salad. Vegetarian rennet.
Wedges cut from a wheel - Size: 22cm diameter x 10cm high - Weight: 2500g
Goes well with a Dry White Wine or Shiraz, or Wheat Beer.
Moyarra Myrtle - Sheep Milk
Created in 2015 to show case locally produced native herbs, Moyarra Myrtle is a soft sheep-milk cheese marinated with Lemon Myrtle and Mountain Pepper Berries.
The fresh curd is luscious, soft and spreadable, and can also be used in place of feta.
Available in 300g jars or 800g buckets.
Moyarra Reserve is a semi-hard cheese made with raw sheep milk from our dairy. At 6 months maturation, it has a golden, smear rind. The texture is close and smooth. A vibrant, grassy aroma greets the senses, building into a complex caramel finish, with spice lingering on the back palette.
The first commercial cheese in Victoria to be uncooked at any stage of the process, all life from our fresh, clean raw Moyarra ewes milk at the time of production is encapsulated in this simple gourmet delight. While not a strong cheese, the flavour is unique and complex.
Fromage frais, lightly whipped from fresh sheepmilk curd, made seasonally in 400g or 1kg tubs. Use for homemade dips, stuffing pasta, baking or in place of cream.
Moonlight Fresh
Moyarra Reserve
Raw sheep milk
Brewer's Gold - Cow Milk
Delicate, exotic, malty, ale-washed cheese
A seasonal collaboration from Wattlebank Park Farm cow milk
& Loch Brewery & Distillery Dark Ale, by cheesemaker Burke Brandon & Brewer Craig Johnson. Vegetarian rennet.
A delicious treat for serious cheeselovers!
Brewer’s Gold is a traditional slow-set soft lactic cheese, rind-washed daily in Dark Ale from Loch Brewery & Distillery, a regional neighbour of Prom Country Cheese in South Gippsland. The washing process develops a distinctive golden rind, and complex flavours and aromas result from the synergy between the cheese and the beer.
Round - Size: 7.5cm x 2-3cm high - Weight: 160g
Recommended match: Loch Brewery & Distillery - Dark Ale.
"The anticipation has never be more intense than for this tasting match, and it was spot-on! Our new ale-washed cheese BrewersGold with its subtle, yet lingering, malty aftertaste nestled perfectly with the full flavoured darkale.
While still a delicate, moist cheese, residual savoury lactic freshness offsets the richness of this handcrafted ale."
Powlett Picnic - Cow Milk
The 'Picnic' style was developed exclusively at Prom Country Cheese to complement the local wines. Powlett Picnic is an intriguing semi-soft style in the "apline cheese" tradition. The texture slices well, with a mild but lingering flavour, and clean, sweet finish. It exhibits the clean, rich flavours of the Wattlebank Park Farm milk, where cows graze along the Powlett River, fed by the catchment waters flowing from the Moyarra hills upstream.
Powlett Reserve is a more mature version, matured with a natural rind that has a light coat of gray mould. Texturally a robust, hearty cheese, while the taste remains mild with a clean savoury finish. Serve on a neutral cracker with olive tapenade or pesto. An ideal melting cheese.Made in a 2.7kg wheel. Perfect for picnics with a light red wine, such as Pinot Noir.
Granny's Blue - Cow Milk
Each 2kg wheel of Granny’s Blue captures the clean flavours of 18 litres of rich cow milk from Wattlebank Park Farm in South Gippsland, where the catchment waters flow down out of the Moyarra Valley, the home of Prom Country Cheesery.
It displays a grey-white, crusty rind with a dense spread of blue filaments. Although the structure seems crumbly, the mouthfeel is mild, buttery and soft. Ideal for salads, crumbled over pasta, or served with fruit and nuts. Wedges are cut from a 20cm diameter, 2.1kg wheel.
Complemented by fortified wines such as liqueur muscat and port. Also snuggles up nicely to a buttery Chardonnay.
Wattlebank Mist - Cow Milk
Made of the rich milk from Wattlebank Park Farm in South Gippsland, Wattlebank Mist has a bloomy white coat and sweet, creamy flavours. The milk, together with the traditional make and long maturation, ensure richness & complexity, giving great depth of flavour with a long aftertaste.
Ready to eat, though mild, at around 3 weeks - will be unforgettable after 6 weeks of age, when golden flora may appear to influence bouquet and flavour.
Mini - Size: 6.5cm diameter x 4-5cm high - Weight: 150-180g
Round - Size: 10cm diameter x 2-3cm high - Weight: 220-250g
Wheel - Size: 22cm diameter x 2-3cm high - Weight: 1300g
Party Wheel - Size: 13cm diameter x 3cm high - Weight: 400-500g
Serve with fruit (especially strawberries) and a soft Merlot or Cabernet Sauvignon wine following a main course.
Powlett Reserve - Cow Milk
Mature semi-hard cheese with natural rind.
Wheels 22cm diameter approx. 2.7kg
Handcrafted semi-hard alpine style matured over 6 months with a natural rind. Clean, rich flavours of Wattlebank Park Farm milk, where cows graze along the Powlett River, fed by the catchment waters flowing from our Moyarra hills upstream. Easy slicing texture. Mild but lingering flavour. Robust, hearty & savoury.
In the pipeline....
Victoria's first raw milk organic cheese.
A semi-hard gouda-style, cellared for over 5 months with a smear rind. Texture smooth. Flavour complex and lingering, expressing all the life from our lively organic milk.
Made in 3kg wheels.
Glen Moidart - RAW Cow Milk
Tully's Gold - Cow Milk
Melt in the mouth sheep washed rind.
Soft smear-ripened cheese with a luscious texture and delectable, complex flavours, lingering on the palate with a final sweetness. The golden aura of this style develops naturally from flora associated with vineyards. The aroma and flavour integrate and intensify with age, and the warmer the cheese becomes, the more powerful is this effect. Bring to room temperature for one hour before serving. May become sticky, stinky and extreme when fully mature.
Bar - Size: 10cm x 5cm x 2-3cm high - Weight: 180g
Serve with Pinot Noir, or a traditional dark-ale.