Jevan Strudwick

The Polycarpou family has been making traditional, farmhouse Cypriot cheeses since the 18th century. Based in Avdimou, a region renowned for cheese-making, their dairy farm

Located southwest of Paris, Ferme de la Tremblaye is a farmhouse cheese producer using the milk from their own herds of goats and cows. Certified

Specialising in washed rind and surfaced ripened cheese, E.Graindorge uses the unique Normandes milk of the coastal region. The Pays d’Auge, one of France’s most

The Rouzaire family specializes in crafting a variety of surface-ripened white mould cheeses at their dairy located southeast of Paris. Established in 1938, the family

In the heart of the Franche-Comte, Jean Perrin established his dairy and maturation facility in 1965. Today the family produce a range of traditional cheese

KÄSESWISS specialise in Swiss farmhouse cheeses with a particular emphasis on summer alpage cheeses. They are the leader in genuine summer alpine produced cheese from

Dominico Perenzin established his dairy near the small town of Conegliano, in the Veneto region of Italy north of Venice, using milk from farms in

In 1884, Baron Léon Lescure established one of the first butter factories in the Charente region of France, setting the foundation for what would become

  Nestled in the renowned Victorian wine and gourmet produce region of the Mornington Peninsula, this micro dairy stays focused on the welfare of its

Nestled in the foothills of the Italian Alps, Mauri Formaggi has been crafting traditional Valsassina cheeses since 1920, preserving a legacy that spans over a

  The Mt Athos Cheese range from the Roussas Dairy takes its name from the magnificent ‘holy mountain’ of the Athos peninsula, a geological continuation

Woombye Cheese Company is operated by the O’Leary family in the Sunshine Coast hinterland surrounded by rolling green hills. Founded by Graeme and Karen Paynter