Producer Profiles

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

In 2005, brothers-in-law Tim Welsh and Pat Ford left the fast-paced world of software and real estate seeking a simple dream to bring back the

Beppino Occelli started his activities in the dairy business in 1976. His cheese creations stem from interpretations of traditional products that have grown out of

Barry Charlton specialises in blue cheese. We affectionately refer to him as Australia’s ‘Master of Blue’ and many would agree. Barry, with his partner Cheryl

Established in 1927 by François Carles, Maison Carles has remained a family-owned business throughout its history. In 1957, Jacques Carles assumed control of the company,

The story of Cashel Blue® and Beechmount farm goes back to the 19th century, when the Grubb family, a Quaker family living in the south-east

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

In a land of long, harsh winters, villagers and farmers formed cooperatives in order to pool their milk and make cheese that would nourish them

In the south of France, a village of Aveyron gave its name to Roquefort: Roquefort-sur-Soulzon. It’s within this unique framework that all AOP Roquefort is

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

Parmigiano Reggiano is the king of Italian cheese and certainly one of the world’s most important benchmark cheeses. Produced by almost 500 small dairies in