Our Cheeses
Find them now at selected stockists
How our lactic cheeses are made?
We make our lactic goat cheeses with just four simple ingredients: our cherished goat milk, cultures, a touch of rennet and salt. We gently pasteurise the milk and cool it to room temperature. Then we add a carefully chosen blend of cultures and a hint of rennet. Each cheese follows its own unique secret recipe.
We let the milk ferment for 24 hours, natural acidity develops and transforms the milk into a delicate curd. This process defines our cheeses as lactic cheeses, crafted with patience and care. The delicate curd is then carefully ladled it into moulds or cheese cloth to drain the whey. Nothing goes to waste, the leftover whey is fed back to our goats, giving their coats a beautiful healthy shine.
From there, the cheeses begin their journey through drying, salting, ripening, and aging. Evolving into the delicious creations that grace your cheese board, ready to be savoured and enjoyed.
What is a lactic cheese and how is it different from other cheeses?
Lactic cheese refers to the unique process used to create it. Most cheeses you find at the supermarket, even many soft varieties, rely on rennet to quickly set the milk.
We make lactic cheeses with patience and only a tiny touch of rennet. We let the milk ferment for about 24 hours. During this time, the cultures convert lactose into lactic acid, naturally acidifying and gently thickening the milk. It sets into a delicate curd, which we then ladle into moulds to drain the whey.
This slower, natural process produces cheese with a soft, velvety texture and a tangy flavour. Firmer cheeses like cheddar use more rennet and are pressed to remove extra whey. That creates a denser texture and stronger flavour.
You can enjoy lactic cheeses fresh or aged for a few weeks to deepen their character. They let you savour the pure, simple goodness of milk.
Check out our goat milk soaps also, click here.
Otway Dawn
This small 140g lactic cheese wears a wrinkled rind the colour of early morning light, a soft golden-cream that reminded us of the first glow of daybreak over the Otways. The name felt fitting, because Otway Dawn also marks the beginning of our journey into sharing our cheeses beyond the farm.
When young, Otway Dawn is bright with savoury notes and a fresh lemony tang. As it matures, the flavour deepens and becomes more complex, developing a pungent edge with richer, goaty character.
Like the name suggests it’s where our cheesemaking story begins.
You can find Otway Dawn at selected stockists.
Mountain Ash
An ash-coated pyramid, coated in a bloomy white rind. Light yet full of character, this generous 200g cheese opens with a bright, tangy acidity before deepening into a sharp, robust and lingering finish.
The paste begins crumbly and lactic, gradually developing a soft creamline beneath the rind as it matures becoming richer and more indulgent with time.
Expect notes of fresh cream, wild herbs and a subtle hint of thyme, wrapped in a texture that evolves beautifully from centre to rind.
Its larger size and unique shape make it a standout centrepiece for entertaining, perfect for cheese boards at parties and gatherings.
You can find Mountain Ash at selected stockists.
Terracapra
A semi-hard, washed rind goat’s milk cheese. Each wheel is hand-smeared several times before being left to mature for a minimum of 8 weeks.
The name draws from the cheese itself, the warm hue of the rind, reminiscent of the clay soils of our region, and capra, for the goats whose milk gives it life.
It has a firm yet slightly elastic, springy texture that gives way to a smooth, buttery flavour. As it lingers, a gentle sweetness opens into a subtle fruity finish.
Balanced, expressive, and unmistakably our own.
You can find Otway Dawn at selected stockists.
