Red Hill Cheese

Trevor and Jan Brandon established their small Cheesery and Cellar Door on the farm at Red Hill in April 2000, producing distinctive, handcrafted regional cheeses to complement Mornington Peninsula wines. They were first inspired by farmhouse cheesemaking in Europe, and draw upon Trevor's experience as a food microbiologist.

They are joined by their son Burke and his family. Burke is a graduate in agriculture, with extensive training in cheesemaking, and has a particular interest in the management of cheese maturation and flavour development. During 2008 Burke & wife Bronwyn began milking their flock of East Friesian sheep and now produce small quantities of sheep blue and luscious yoghurt.

A seasonal range of specialist cheese is made using fresh organic cow milk and free-range goat and sheep milk, each from a single herd. Red Hill cheeses use vegetarian rennet, and are free from genetically modified organisms, stabilisers and preservatives.

Red Hill cheeses have won multiple awards over the last 9 years culminating in the 2009 Grand Dairy Award of Champion Goat Cheese for the rare Mountain Goat Blue. Slow processing and gentle handling help preserve the raw qualities of the clean rich milk, resulting in cheeses with character and great depth of flavour.

Pay a visit to the Cellar Door Shop at the Cheesery, and you will enter a tantalising world of unique flavours from sublime ashed logs to the uplifting washed rinds. Enjoy the intimate Cheese Tasting Experience with a Tasting Plate or Cheese Platter and purchase from the entire range of cheeses and gourmet accompaniments.

The Cellar Door caters for self-drive cheeselovers in groups of fewer than 10 people. Small-group packages available.

Home Cheesemaking Classes are held regularly.