I learned the craft in a fairly traditional hands-on informal apprenticeship under the previous owner and her head cheesemaker. Working side by side for several weeks taught me all the skills I use today when making cheese.
“We make a wide variety of cheeses from fresh cheese (Feta), white moulds (Tait, Snowfall and Snowflake), smoked cheese (Outlaw), hard cheeses (Thulimbah, Rex, Pepper and Stanthorpe Matured), washed rinds (Summit Sunset and Rosco’s Rough Red), to blue cheese (Brass Monkey Blue and Blue Lagoon).
Our iconic cheese is probably Brass Monkey Blue – a sweet, salty and tangy firm textured blue that surprises people with its accessibility. I’ve even convinced people who hate blue cheese to try it and buy it! It is unique and delicious.”