Since late 2018 we have been making and maturing a small range of cows and goats cheeses at our micro cheese factory in Myrtleford. We source our milk from a single organic diary farm in the adjacent Kiewa Valley. With its high rainfall and quality soils, the Kiewa Valley has long been one of Australia's premier diary regions.
Single source milk means minimal processing and maximum freshness for us – attributes fundamental to producing quality cheese.
Our cheeses are manufactured by hand using traditional methods then matured in our cellars. Like all fermented foods, cheese is a living thing and, as such, our focus is on providing environments where specific microbes can create desirable flavors and textures.
Our cheeses are made with passion. We hope you enjoy them!
Semi hard organic Normande cows milk Tomme. At once both sweet and savory with a very aromatic rind and a rich creamy texture. Mountaineer is a full flavoured table cheese made in the style of traditional alpine cheeses of the French and Swiss Alps. Sparkling wines make an ideal pairing.
Mould ripened goats milk cheese dusted in grapevine ash. Monolith's dense, mildy acidic interior gives way to slightly more complex flavors and a creamy texture towards the rind. A Sauvignon Blanc makes an ideal pairing.
The Monolith is the name given to the giant balancing rock that towers above Lake Catani, near the summit of Mount Buffalo. Set amongst a landscape of other boulders and, in summer and late spring a colorful array of native wildflowers, it is one of the most photographed places in the Victorian High Country.
Made with rich organic Normande cows milk, Razorback is a surface ripened cheese that is brine washed over the course of it's aging, assisting it to ripen from the outside towards the interior. When fully ripe it exhibits an intense aroma, luscious mouth-feel and flavors reminiscent of cured meats. Pair with a chardonnay or a rich malty beer.
The Razorback is a ridge that links Mt Feathertop and the Mt Hotham Ski Resort. Narrow and steep, it is distinct from many of the other more rounded peaks in the Victorian Alps and affords spectacular views across nearby mountain ranges and valleys. If you haven’t walked it, put it on your list!
Smoko is a Raclette style cheese that is wood smoked in house at the completion of its aging. Made with organic Normande cows milk it is made to be melted.
Smoko is the name of a small locality just outside of Bright which was once a popular cigerette break stop off point for gold miners on their way to the gold fields
The Peaks Artisan Cheesemakers are Luke Armstrong and Vanessa Lipscombe. In his early twenties Luke took a job in an Italian cheese shop. This environment piqued his interest in cheese, eventually leading him to cheesemaking. A teacher by trade, Vanessa has always had a passion for food, particularly cheese. Together we make and mature The Peaks Artisan Cheesemakers full range of cheeses.
Where to Purchase
We currently attend the following Farmers Markets
1st Saturday of the month
Beechworth Farmers Market, Beechworth, Victoria
2nd Saturday of the month
Wangaratta Farmers Market, Wangaratta, Victoria
3rd Saturday of the month
Bright Make it, Bake it, Grow it Market, Bright, Victoria
4th Saturday of the month
Myrtleford Farmers Market, Myrtleford, Victoria
Our cheeses are also featured on the menu of select Restaurants and Winery Cellar Doors throughout northeast Victoria as well as specialty cheese retailers in Melbourne
Visit us at the Peaks Provisions, our very own Cellar Door and Petite Providore!
Shop 1, 4 Ireland Street, Bright (next to Dumu cafe)
Grazing boxes. (Pick up at our Bright Cellar Door only.)
Contact us on 0400061763
Or email thepeakscheese@gmail
to arrange a beautiful grazing box featuring our cheeses as well as other local and house made seasonal produce. (We can cater for dietary requirements.)
MUST BE ORDERED NO LESS THAN 24 HOURS BEFORE PICK UP.
Small $40 (2 people)
Medium $80 (3-4 people)
Large $120 (4-6 people)
Cheese of course!
Cured meats (salmon on request)
Local nuts and paste