Our Story
A visit to a cheese shop while living in England sparked an interest in cheese, a one-day cheese making class ignited a passion for cheese making and the lack of locally made specialty cheeses spurred us, Nardia Baxter a microbiologist and Andrew Keene a food technologist, into starting Goldfields Farmhouse Cheese in the regional town of Ballarat in 2005.
Ballarat is situated between the rich red volcanic soils of the Central Highlands and the lush pastures of the Western District giving us access to high quality milk from diverse breeds of dairy animals.
Currently we source milk from two farms. The milk is collected from a single farm just after milking and taken back to our creamery to make into a range of handmade, small batch fresh, surface ripened (Brie/Camembert), semi-hard, hard and blue vein cheeses with milk from Friesian Holstein and Jersey.
