Our Goat and Sheep Cheese


It all started from small beginnings with one house goat, and making cheese in the kitchen for family and friends

The enthusiastic responses encouraged us (Faith and Nick) to expand into our small low-tech, artisan cheesery. Our son Bryce returned to the farm to help make the dream into a reality.

We spent 18 months designing, handmilking, training and learning, getting our heads around compliance, trialing, maturing and testing different cultures, cheese styles and techniques while Nick built the dairy/cheesery.

MPI certification was obtained in September 2013 and commercial production was underway.

Goat Cheese

Fresh and soft cheeses available during the milking season

Soft Chevre - The classic lightly matured and salted spreadable fresh cheese.

Very versatile used in savoury or sweet. The soft chevre spread on toast with tomatoes and black pepper makes a delicious breakfast. Our Best Before Date is 3 weeks from packaging, but it also freezes extremely well.

Whey Ricotta - Made to order when we are making hard cheeses. Virtually fat free, this traditional ricotta has the texture and richness of whipped cream.

Use with berries and runny honey for a low cal dessert, on pancakes with jam, quiche and more...Vacuum packed to last a month

Camembert-style small rounds - Goat milk gives a tangy twist on this classic cheese

Feta - Medium salt, tangy, moist and crumbly. Packed in bars around 150g. The classic mild feta. Use it young or fridge store for 2 - 4 months for richer flavour.

Crumble through a salad, in pasta etc. Combines superbly with quince paste.

Moody Blue Our goat blue is a quick maturing cheese with a soft rich texture made in large rounds that is always popular. We do not age this cheese, so it is only available between November and March.

Aged Cheese

Our waxed hard cheeses develop surprising and delightful flavours as they age slowly in our temperature-controlled maturing rooms.

The range of goat cheeses are all without the often overpowering 'goaty' taste. There are a few tricks to achieving this, which allows the more subtle citrusy flavours to come through.

White Tango - Nice at 90 days, mild with classic citrus mellowing and developing as it ages.

All purpose non melting cheese for the cheeseboard, salads or cooking

Tasty Tempest - Tasty style, having been well aged for the flavours to align into the delicious strong rich flavour, parmesan style.

Mustard Mayhem - Enhances cheese flavour and texture

Num Num Nigella - The nigella seed from the flower 'Love in the Mist' adds floral aromatics to citrus tang

Fenugreek Fix - For an almost maple walnut flavour

Pepper Punch - For pepper lovers.

Use for variety on the cheeseboard, extra flavours in salads, sandwhiches and cooking or just a delicious snack.

Sheep Cheese

Sheep milk with its natural sweetness and higher fat levels makes beautifully rich cheese.

Moonlight Mild - Young and mild with that distinctive pecorino flavour developing as it ages

Craving Cumin - Experience the traditional affinity of cumin with sheeps cheese

Aged Pecorino - These develop slowly over time, and need at least 6 months maturing before their sweet and subtle flavours start to become apparent.

Superb at 2 years old.

Sheep's Blue - Again, a quick maturing soft blue cheese that is deliciously edible within weeks.