Goldfields Farmhouse Cheese

Since 2005 Nardia and Andrew of Goldfields Farmhouse Cheese have been making a variety of local cheeses including from fresh, surface ripened (brie/camembert), semi-hard, hard and blue vein cheeses. Great cheese can only be made with great milk and great milk comes from great pastures. Ballarat and the Western District are blessed with rich volcanic soils creating lush pastures perfect for top quality milk. We source our milk from two farms, each farm has a different breed of dairy animal. One has Friesian Holstein (black & white) cows and the second has Jersey (small brown cows with big eyes) The milk is collected directly from one farm per day at the end of milking then taken to our creamery in Ballarat. For us where the milk comes from is important, having cheeses made from milk that comes from one herd at one point in time gives our cheeses their unique flavours.