Cellar Door & Farm Gate

When it comes to cheesemaking, Tasmania has an unfair advantage: lush green pastures, clean air, clear water and an enviable temperate climate. It’s not surprising then, that the island produces world-renowned cheeses and dairy products.
Be it hard or soft, blues or bries, cheddars or camemberts, Tasmanian cheesemakers are passionate about their craft and their product.

Known for its fertile soils and rolling green hills, the north-west of Tasmania is perhaps the epicentre of Tasmanian cheesemaking, with the likes of Mount Roland Cheese, Lactos Cheese Factory, Lacrum Dairy Farm and King Island Dairies.

The north and north-east stakes its claim with Pyengana Dairy Company, Launceston’s Westhaven Dairy, and Ashgrove Farm Cheese and Elgaar Farm near Elizabeth Town.

The Central Highland town of Bothwell is home to Thorpe Farm Cheese – makers of the award-winning Tasmanian Highland Cheeses – where legendary goat’s and sheep’s milk cheeses are made by sixth-generation Tasmania, John Bignall.

In the south, drop in at Grandvewe Cheeses near Woodbridge, produces organic Fresh Pecorino as well as a Rocquefort-style Blue Pecorino – similar in texture and flavour to Parmesan cheeses.

At Tasmania’s dairy farms you’ll meet Holstein-Friesian, Jersey and Ayrshire dairy herds where each cow has a name and are a part of the family.

Many cheese farms are like vineyards – visitors can taste and buy at the ‘farm gate’, but they will also find the cheeses in delicatessens, gourmet grocers and supermarkets statewide.

For more information on Tasmanian cheesemakers and dairy farms, please see the Cellar Door & Farm Gate Guide.