Based at central-Victorian artisan hub, The Mill Castlemaine, Long Paddock Cheese creates delicious handmade cheeses, mainly in the French style but with an Australian identity. Their globally-renowned cheese guru, Ivan Larcher, heads a small-but-skilled team creating soft and semi-hard cheeses, perfectly ripened and beautifully packaged. They were recently crowned best Australian cheesemaker in competitions in Australia, France and the United Kingdom.
A small-scale artisan cheesemaker, they hand-make and sell a range of artisan cheeses as well as fresh dairy products (butter, yoghurt, crème fraîche, bottled milk) from certified-organic cow's milk at their purpose-built cheesemaking facility in the food precinct of The Mill Castlemaine.
They have a beautiful retail outlet at The Mill where they offer cheese tastings, sales of cheeses and fresh dairy products, and a small selection of delicious cheese-based meals to eat there such as baked cheese dishes, Raclette and cheese platters.
Long Paddock Cheese is integrated with its sister-business, The Cheese School. The Cheese School teaches cheesemaking at every level including professional and enthusiast artisan cheesemaking and other dairy training, as well as training cheesemongers, regulators, home cheesemakers and cheese lovers. It also serves as a base for consulting work, small-scale events, communications and research and development. Check the website for more details.
