Heidi Farm Cheese

Frank and Elizabeth Marchand set up a small dairy farm near Deloraine in the north of Tasmania in 1986. Frank, originally from Switzerland, began making traditional Swiss-style mountain cheeses – Gruyere, Raclette, Tilsit and Emmental, just as he had back in his homeland. Their cheeses were sold direct from the farm, at the famous Salamanca markets in Hobart and then further afield as their popularity grew.

While production has increased from those early farmhouse days, Heidi Farm cheeses are still made from local Tassie milk using traditional techniques at the Saputo Dairy in Burnie, only a short drive from Frank and Elizabeth’s original farm.