Farmhouse Cheese

Farmhouse cheese happens when the cheese is made with fresh whole milk. The milk is sourced from a carefully bred unique herd, fed on local pastures. These diverse pastures change with the seasons creating varying levels of proteins, butter fats and flavours. These then make their way into the cheese, making every batch distinctive, something we celebrate. The integration of looking after your herd and making cheese is at the heart of what makes farmhouse cheese so special. At Gowrie Farm we have enjoyed this privilege amongst our family - now it is our chance to share this with you all. 

 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

Early Colonial Times 

Gowrie has been farmed since early colonial times, initially producing wheat to provide for the growing population. You still see the runs on the hills where they would have ploughed wheat up the hill.  Dairy farming commenced here in the 1870s. 


1948 

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. A cheese room was established and vats and moulds purchased from European cheese makers. 


2015 

With some cheese making knowledge unfortunately lost in the family a few from the next generation, in different parts of the country, started to take up the trade using the books and equipment left behind. One final cheese wheel was also found untouched, aged for over 8 years. The momentum was still there and we recommenced making raw milk cheeses like feta, camembert and brie for family consumption.   


2020

After five years of practice under our belts, we wanted to share the joy of artisan cheese with our community. We obtained our commercial license in Oct-2020. Many of our heritage milk vats are still in use....dating back 70 years or so. As in the past, we choose to make the cheeses using techniques that involve working with the curd by hand....in the traditional way.


2021 

Dairy farming in the area was becoming increasingly challenging with floods followed by dry spells. The climate variation was making it harder to farm and the land was requiring greater off-farm inputs and feed sources. We made the plunge and started to head down the path of improving our soil health, adopting regenerative farming principles and we have never looked back.


2025

In October '25 the farm will complete its three year conversion period, being officially recognised as producing organic milk and cheese, free from herbicides, pesticides, antibiotic residues and importantly more nutrient dense.   


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.