MILK. Pure, fresh and pasteurised goat milk from our herd of Saanen dairy goats. Awarded GOLD at Royal Melbourne Show 2011, 2012.
CHAMPION MILK TROPHY 2011.
SHEV, natural. This is a soft and fresh farmhouse style cheese.
AwardedSilver at Royal Melbourne Show, 2009. Bronze, 2010,2011.
GARLIC & SEA SALT SHEV. As above, but with garlic & sea salt
CHILLI, CHIVE & GARLIC SHEV. As above, but with a hint of chilli
SALTBUSH SHEV. Soft, fresh goat cheese log rolled in ash made from local saltbush(atriplex cinerea). Awarded Silver at Royal Melbourne Show, 2012.
SILKY GOAT CURD. Developed for the local restaurant market. A softer, smoother and more acidic cheese. Great with fruit, salads or over roast vegetables. Awarded Silver at Royal Melbourne Show 2010. Bronze 2011, 2012.
FETTINA, natural. Fetta style, steeped in Bellarine Olive Oil. Awarded Bronze at Royal Melbourne Show 2009. Silver 2010. Bronze 2011,2012.
FETTINA, Rainforest. Fetta style, steeped in oil flavoured with lemon myrtle, garlic and black pepper.
FETTINA, Moroccan. Fetta style, steeped in oil with Moroccan spices
FETTINA, Gypsy. Fetta style, steeped in oil with smoked paprika and dried tomato flakes.
HALLOUMI. Firm cheese made for slicing and pan-frying or the BBQ
YOGURT. Fresh & firm Turkish style. Royal Melbourne Show, awarded Silver in 2008. Bronze in 2009. Silver in 2010 and 2011.
CORIO BAY CHEESE. Aged for up to 12 months cheddar style. Strong and smooth. Royal Melbourne Show, awarded Silver in 2008. Gold in 2009. Bronze in 2011.
BELLARINE BLU. White bodied cheese with a blue mould crust.Takes up to three weeks for the blue mould to incubate. Not always available.
BELLARINE BLANC. White bodied cheese with a fluffy white camembert mould coat. Ashed with local saltbush (atriplex cinerea). Takes two weeks for the white mould to incubate. Not always available.