We grow the grass that feeds the cows that give the milk

that becomes the cheese.

Visiting the cheesery

When visitors come, Bruce offers a tasting of the various cheeses and shows how they are made. Nothing could be better than buying cheese on the farm where it’s made, from the man who made it!

History of Locheilan cheese

Cheese making has been Bruce’s passion for many years. He took his first course in 1986, and followed it with additional courses in 2003 and lots of experimentation.

We make all of our cheese by following traditional philosophy and methods.  We ripen and sell our cheeses in their natural rinds, avoiding the more common practice of vacuum-packing that starves the cheese of air and, consequently, its natural flavour.

The flavour characteristics of our cheeses vary according to the season of the milk. This is one of the true delights of  handmade cheese. Bruce collects the milk straight from the cows early in the morning and carries it directly to the cheesery. It could not be fresher! It is pasteurised quickly, non-animal rennet and cultures are added, and the curd is then handled according to the type of cheese to be made.

We think it’s very exciting to be making cheese from our own milk, as we know just how fresh and nutritious it is. We know you’ll enjoy it, too. It’s beautiful cheese from beautiful cows.

Bruce makes the soft cheeses using traditional French methods. This creates a beautiful, soft, flavoursome curd that behaves as a true brie should. Wunghnu Soft is a classic Camembert, and the Mundoona Mini is a firmer version. Kaarimba Soft has become our signature cheese-- a perennial favourite, and also the first choice of many restaurants.

Milk is placed in traditional basseins for the addition of rennet and cultures. The curds are cut gently and put into the hoops for draining. By the next morning they are ready for brining, after which they are transferred to the cool room for mould development, where the developing cheeses are kept moist and at an even temperature. When the white mould has developed evenly over the surface of the whole cheese, it is wrapped in micro-perforated foil, which allows the cheese to continue ripening with air and moisture assisting its development. The cheeses are then moved to another slightly cooler room with high humidity to maintain their lovely soft textures. It is easy to identify a young, unripe white-mould cheese by its chalky interior.

Our Kulindi, a hard cheshire style, is made by quite a different method. The curds are broken up, salted, then stacked into round hoops and lined with cheesecloth. They are then loaded into a press where hydraulic rams apply even pressure to squeeze the whey out of the holes in the hoops. After twelve hours they are removed, air dried, dipped in yellow wax and placed in the third cool room for maturation.

Entrance to the cheesery

Sue and Bruce wrapping Kaarimba Soft

Curds draining in the hoops

Entrance to the cheesery

Entrance to the cheesery

The blue cheeses (Broken Blue and Bruce’s Blue) are made by yet another process. The curds are pressed lightly by hand as they are placed in the hoops for shaping and moulding. We pierce the cheese to allow air to reach into the body. This prompts the creation of its distinctive veining - the blue mould starts to grow when exposed to the air and spread throughout the cheese. Our smaller Broken Blue cheeses are soft and fragile, so we cover them with black wax to make them easier to handle and present.

Always serve cheese at room temperature for maximum flavour.