Wine & Food

Diane Rae, Alan Irish and their ‘girls’ produce award-winning organic cheese, under the label of Grandvewe Cheeses.

The Grandvewe Cheesery is a family business – and that includes the 110 ewes that produce the sheep’s milk for organic cheeses. The organically-managed East Friesian sheep are dear to the hearts of Diane Rae and her husband Alan Irish, who rescued the flock from sale to an interstate buyer, then went on to establish the only organic sheep cheese farm on Australia’s east coast. The couple heard about the flock just as the deal was about to be clinched.  Alan rang the owners and said: ‘They’re Tasmanian sheep and they’re staying here!’ These days they’re on a first name basis with each of the ewes, who reward them with milk for Tasmania’s first organic Fresh Pecorino as well as a Rocquefort-style Blue Pecorino – similar in texture and flavour to Parmesan cheeses.

The cheesery, which sells its products under the name of Grandvewe and is located near Woodbridge, south of Hobart, also produces organic sheep’s milk yoghurt.  Diane says that sheep’s milk cheese and yoghurt are highly sought after by people allergic to cow’s milk products, as well as those who have discovered how good it tastes.

Visit Grandvewe Cheeses