Our goal is simple: To make beautiful cheese from the highest quality local milk. Both our cows and goats milks are sourced from single herds in the Victorian Alpine region: traditional dairy country amongst the most sustainable in Australia due to its high rainfall and quality soils. 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!
‘Cloudlets’ are the name given to the individual tufts of cirrocululus clouds which appear as little cotton balls floating the sky. These cloudlets form at very high altitudes in the sky and are generally an indication of fair weather – a welcome sight in the high country!
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!
Prior to the construction of the Great Alpine Road, the Bon Accord Spur was the route taken by walkers, horseriders and pack horses to Mt Hotham. Once also the name of a long burnt out hut, the remains of which lie about 9.5km from the start of the track, the Bon Accord Spur is today used by walkers to reach Mt Hotham or to join up with other popular tracks such as the Razorback and Bungalow Spur.
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.