Organic Cheese

Demeter Cheddar is made with our pure & delicious Demeter Unhomogenised milk which is renowned for its fresh, rich & creamy taste. The purity of flavours comes with healthy cows that pasture graze on family run bio-dynamic farms in the Western Districts of Victoria.

Demeter BD dairy management brings vitality and soil health improvements – resulting in a great tasting milk & cheese – full of flavour!

What is Mungallio? It’s a humble cheese that feels right at home on a pizza, in a lunchbox or centre stage on a gourmet cheeseboard.

Rich, creamy and flavoursome, this is cheese the whole family can enjoy!

This Fetta is made in the traditional way, but from Certified Demeter cow’s milk. Ours is a mild fetta stored in brine.

Made using Biodynamic milk, the Mount Shadwell Alpine cheese fits somewhere between Gruyere and Raclette but has a flavour and texture characteristics all of its own.

PRODUCT OF AUSTRALIA

This indulgent, creamy camembert showcases the milk from our jersey cows which graze on nutrient-rich Biodynamic pastures in Western Victoria.

PRODUCT OF AUSTRALIA

This cheese is produced according to traditional cheddar making techniques. It has a moist and creamy texture and a delicate yet full flavour. According to the cheese-makers, the organic milk produces a particularly sweet and clean tasting cheese. Our cheddar is matured for at least 6 months before being released and is made using vegetarian rennet. It makes a cracking cheese toastie, especially when combined with a good organic sourdough.

Since 1919, the Symons family has been delivering milk in Bendigo, long before herbicides, pesticides, antibiotics and genetic modification were used in agriculture. Three generations later, Bruce Symons is a passionate advocate of organic farming and food. Symons Organic Dairy is proud to present their delicious range of certified organic dairy products. They’re made from milk the traditional way with cows who feed on grass and are free to roam.

We mature our cheddar for at least 6 months, around this time, we hand select the best wheels of our cheddar and put them aside to age for a further six months. we expect it to mature brilliantly and be ready for release after 12 months. Unlike a lot of mainstream vintage cheddars which are all tang and bit and not much else, this cheese is subtle, but full of flavoured cheddar with a lovely clean flavour. Will hold its won on any after-dinner cheese platter

This indulgent, creamy double brie showcases the milk from our jersey cows which graze on nutrient-rich Biodynamic pastures in Western Victoria.

PRODUCT OF AUSTRALIA

Our Parmesan has been matured more than 12 months to allow its flavour to fully develop. It has a traditional ‘grana’ texture and a clean, sweet, lingering flavour. Insprired by the great Italian grana cheese, our objective is to create an Australian parmesan that is up there with the best. Cheese maker Steve Interlandia learnt how to make traditional parmesan from his father John who was plying his craft as far back as 1958.

It is a “bitey and strong’ combination of our most matured organic cheeses in a texture similar to Mersey Valley without the additives. It is perfect compliment to our organic vintage cheddar on a cheese platter. This cheese should compete strongly to the other Organic Ploughmans cheese on the market which is more like a fetta cheese than a cheese associated with a Ploughmans Lunch.