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 and the UK.

As a small-scale artisan cheesemaker, they hand-make and sell a range of artisan cheeses as well as fresh dairy products (butter, yogurt, 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 (eg baked cheese dishes, Raclette, cheese platters).

Long Paddock Cheese is integrated with its sister-business, The Cheese School. The Cheese School teaches cheesemaking at every level: professional artisan cheesemaking and other dairy training, as well as training for cheese mongers, 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 details.