Milk and Cream
We make our cheese in Victoria
The milk and cream comes from a farm in Gippsland who run Friesian cows. Their milk is transported to St Davids Dairy in Fitzroy, and pasteurised (but not homogenised) there. They deliver the milk to us in Blackburn, where we make the cheese, age it and package it for sales at the farmers markets. The rennet we use, is microbial produced, so our cheese can be classified as vegetarian. It is all handmade.
Friesian cows typically produce between 45 and 70% A2 milk with the balance being A1 milk.
"This cheese is so creamy and delicious, it has so much flavour,I love it."
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