Woodside Cheese Wrights has been making cheese in the Adelaide Hills for over 18 years, specialising in a range of goat, cow and buffalo milk cheeses produced in the style of fresh, white mould and matured.

Kris Lloyd is the manager and head cheesemaker, self taught she has been making cheese in South Australia with the support of her passionate team of cheesemakers including her son Mitch Lloyd.

Woodside cheeses are seasonal and are only made when the milk is perfect for each cheese style, therefore, some of the Woodside Cheeses are not available all year round.

Woodside enjoys working with Chefs creating one offs for their menus, creates weddings cakes using a combination of cheeses and also making special occasion cheeses for mothers day, Christmas and valentines day.

Woodside Cheese Wrights has won numerous cheese awards throughout Australia and Overseas, including the Grand Dairy Award in 2002 and 2011, and has won the South Australian Premiers Food Award in 2002 , 2004, 2005 and 2006. In 2016 Woodside Cheese Wrights was awarded a SUPERGOLD medal for their Anthill cheese a creamy goat cheese covered in native green ants coming in at number 11 in the world at the renowned World Cheese Awards held in San Sebastien in 2016 and their Foragers Feast Triple Cream washed rind stuffed with Adelaide Hills Porcini mushrooms picked up a SUPERGOLD in London at the 2017 World Cheese Awards where over 3000 cheeses were entered. Woodside was the only Australian cheese maker to receive a super gold medal in these awards. Kris was the national winner of the 2010 Telstra Business Woman – Innovation Award

Our cheeses have been awarded with 91 Gold Medals, 61 Silver Medals and 51 other awards since 2006.

Kris Lloyd, Woodside Cheese Wrights

Check out more and visit woodsidecheese.com.au