Farm Milked. Farm Made. Farm Proud.
We make cheese by hand from our own herd, three days a week, on the same Gippsland farm the family has run since 1966.
A family farm since 1966
Attilio and Mary Bisognin started this dairy in 1966. Today their son Glen and his partner Kaye run the farm, and head cheesemaker Tone Petersen shapes every batch by hand. The milk travels metres from the dairy to the cheese room — not kilometres.
Our milk is non-homogenised and non-standardised. The cream rises to the top because we leave it alone. It tastes different because it is.
How we got hereAward-winning cheeses
Made by hand, three days a week, from milk that travelled metres — not kilometres.
Our milk
Whole milk from our own Holsteins, bottled as Bass River Dairies. The balance shifts with the seasons — in spring, fresh pasture pushes the protein up. Over summer the fibre in their supplementary feed brings more fat and less protein. We do not adjust it. What you taste is what the herd gave us that week.
Pick one up at the farm shop or your local stockist.
Why our cream floats
Sit. Savour. Stay a while.
Pull up a chair and take your time. Great coffee, cheese platters with Gippsland accompaniments, thick milkshakes, and Licca Lucca gelato made on-site by Luke Hiddle. Watch Tone at work through the production viewing windows while you eat.
Our cheeses with local accompaniments. Changes with the season.
Properly made with locally roasted beans. Sit in with a slice of cheese, or take a flat white for the road.
Thick and cold, made with our own whole milk straight from the herd. The kids love them — and so does anyone game enough to admit it.
Made on-site by Luke Hiddle with our own milk. Drop in to see what is in the cabinet today.
