Farmhouse Cheese
Farmhouse Cheese
Farmhouse Cheese is made on the same farm on which the milk is produced. Our milk comes from a single herd of cows, carrying the unique flavours of the area and the pastures on the farm.
The beauty of farmhouse cheese is that we know our cows, we know our pastures, we know our milk...and we know our craft.
Compared to Europe, the Australian Farmhouse cheese scene is still in its infancy. We look forward to more dairy farmers joining this movement and the growing selection of local farmhouse cheeses available.
Why Go Local?
The transportation sector is one of the biggest carbon emitters in Australia. We import over 82 tonnes as a country annually, with many of these coming from Europe. Farmhouse cheese allows cheese lovers to enjoy unique cheese with a low carbon footprint.
You can't get more local then farmhouse cheese!
Our cows walk into the dairy to be milked. While they are getting milked, we collect the milk take it over to the cheese room only 20 meters away. The cheese is made, and then we sell our cheese in and around the Macarthur Region, including at the Camden Fresh Produce Markets (monthly), Cobbitty Village Markets (monthly) and the odd market in between.
Consider buying from an Artisan cheese maker near you: https://australiancheese.org/
Gowrie Farm
Gowrie has been farmed since early colonial times, initially producing wheat to provide for the growing population.
Dairy farming commenced here in the 1870s and in 1948 our family established a herd of Holstein and Guernsey cows, producing milk for the Sydney market.
It was around this time that we started to produce cloth-bound cheddars and later on traditional soft farmhouse cheese from raw milk for family consumption.
Fast forward to 2020.....
Two generations have passed and our interest in cheese making is stronger than ever.
Today our cheeses are made from pasteurised milk. Some of our heritage milk vats are still in use....dating back 70 years or so. As in the past, we make our cheeses using techniques that involve working with the curd by hand....in the traditional way.
Our Herd
Our family began dairying on Gowrie Farm in 1948, milking 30 cows. Over the years our herd numbers have increased but Gowrie is still a small family farm. We milk predominantly Holstein and Jersey cows...a mix that brings a lovely balance of flavour and creaminess to our milk.
Our herd is out in the pastures throughout the year, grazing on the rolling hills, keeping them healthy, naturally. Each change in season brings a change of grasses on farm - giving diversity to their diet.
This rich and diverse diet produces a nutrient dense cheese for your family’s health and enjoyment.
Australian Artisan Cheese Making
Unlike Europe, which has a very strongly supported artisan cheese making tradition....and despite Australia having a strong and large dairy industry.....there are very few artisan cheese makers in Australia.
A small herd of 15 cows and a little cheese room can get you started! These, together with a little experience and experimentation, will help grow this industry that we all love.
