Awarded and talked about
World Cheese Awards · Gold 2024
Slow Food Presidium
Great Taste · 3 stars
Local Food Guide · Best Brie
Organic certified
Farmers' Market of the Year
Raw milk, never pasteurised
Our cheeses
Three we are proudest of
Made in small batches and sold only when they are ready, not when the calendar says so.
Aged 18 months
18-month aged cheddar
Sharp and crystalline, with crunchy calcium bits cheese lovers wait for.
Pairs with IPA and sourdough
Aged 6 weeks
Meadowbrook brie
Soft, buttery centre under an edible bloomy rind. Best at room temperature.
Pairs with figs and sparkling wine
Aged 12 months
Cellar gouda
Caramel notes and a slightly grainy bite that gets better with every month.
Pairs with apples and dark ale
Cheese of the month
Meadowbrook brie
Our most loved cheese: a velvety, mushroomy brie with a buttery heart. This month every wheel comes with a jar of fig jam from our neighbours.
Milk
Cow’s, raw
Aged
6 weeks
Size
250 g wheel
$14
★★★★★ “The best brie this side of the Atlantic.” · Local Food Guide
Our craft
Four generations of patience
Grandpa Walter started with one copper vat and a cellar dug into the hill. We still turn every wheel by hand and taste each batch before it leaves.
Traditional methods, a few honest upgrades, and a lot of waiting: that is the whole recipe.
37
years of cheesemaking
12
partner farms nearby
40
cheeses in the cellar
How we make it
From farm to cellar
Three steps, no shortcuts. The only ingredient we never skimp on is time.
01
Fresh milk every morning
Collected at dawn from twelve family farms within 30 km of the dairy.
02
Crafted by hand
Curd is cut, stirred and pressed by hand in copper vats, one batch at a time.
03
Aged in stone cellars
Wheels rest on spruce boards and are turned by hand until each one is ready.
120
days the average wheel spends in our cellars
Come taste it where it is made
Cellar tours and tastings every Saturday at 11:00. Kids get a free cheese stick, grown-ups get a glass of local wine.