Our Story
Blackwattle Dairy is more than just a business, it’s a labour of love and a dream born from a deep desire to save our family farm.
Since 1980, this land has been part of our family’s story. Renee’s grandfather spent over 35 years as its custodian. He dreamed that its beautiful valleys and rolling hills would be enjoyed for generations to come.
After he passed away, losing the farm we call home became a looming threat. Several people suggested we make cheese from our goats’ milk. However, the idea only truly took hold when Renee completed a professional cheesemaking course at The Cheese School in Castlemaine. We combined our love for animals, passion for cheese, and determination to save the farm to create Blackwattle Dairy.
Our Farm
The Blackwattle Dairy farm is a 270 acre valley nestled between the hills of the Otway National Park, in the small town of Forrest, the gateway to the Otways. A creek runs the entire length of the property, providing vital habitat for wildlife, including native fish and platypus.
As custodians of this land, we’re committed to leaving it better than we found it. We practice regenerative agriculture, focusing on improving soil health, increasing biodiversity, and creating a sustainable environment for both our animals and the land. The region’s wet conditions force us to house goats over winter for their health, so we can’t claim organic certification. However, we follow organic practices in every other way across our farm. To learn more about our farm practices click here.
Our Goats
The heart of Blackwattle Dairy is, of course, our goats. We have a small herd of Toggenburgs, each with a quirky personality that brings joy to the farm. They are always happy to see you (especially if you have snacks!).
We care deeply for our herd and prioritise their health and welfare every day. After all, their happiness is reflected in the quality of the milk we use to make our cheese.
Ethics & Sustainability
Did you know that a well-bred dairy goat can be bred just once and continue producing milk naturally for 6–8 years or even longer?
We believe this approach makes goat milk truly sustainable, and we’re proud to practice it on our farm. By following this approach, we minimise the number of kids born each year. This reduces workload and avoids tough decisions that could affect their welfare. It also helps keep our girls in top health without the stress of regular kidding. We usually retain all our female kids, and the small number of male kids are placed in loving homes as pets.
We also practice share milking, allowing our kids to stay with their mums during those early months. Instead of early separation, we separate them only overnight. We milk the does each morning, then use the extra milk to bottle-feed the babies and make our cheese. Every morning, the kids rejoin their mums and spend the day grazing together. This approach ensures healthy, happy kids and helps them grow into friendly, trusting goats. To learn more about our ethical & sustainable practices click here.
Environment
Environmental responsibility is at the core of our production and business. Our farm lies within a Barwon Water catchment region, and our pristine creek supports unique wildlife like platypus, native fish, eels, and freshwater crayfish. We are committed to preserving its health. Our land management practices focus on preventing soil erosion and runoff. We also avoid disposing of whey down drains, instead using it as a nutrient-rich supplement for our goats.
We embrace chemical-free farming and avoid herbicides and pesticides whenever possible. Prioritizing the well-being of our animals and the environment. In our dairy and cheesemaking operations, we use chlorine-free, biodegradable cleaners. These help prevent harmful substances from building up in the soil and protect its microbiology. Together, these practices support the sustainability and long-term health of our farm’s ecosystem.