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This intimate "Cheese Cellar in the Forest" promises a high-end flavour experience. It has been described as the "Artisan Cheesemakers for Serious Cheeselovers".Red Hill Cheese established their small modern cheesery and cellar door on the farm at Red Hill in April 2000, making distinctive, handcrafted regional cheeses to complement Mornington Peninsula wines.They have now established their own flock of milking sheep, producing wonderful ewe's milk at Moyarra in Gippsland's "Prom Country". An exciting new range of sheep cheese now adds to the flavour experience offered by Red Hill Cheese released under their Prom Country Cheese banner.A seasonal range of quality cheese is made using fresh ewe milk from their own farm, organic cow milk, and free-range goat milk fresh from the farm. All Red Hill Cheese is made with vegetarian rennet and is free from artificial stabilisers and preservatives.Low temperature pasteurising, 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. Sheep milk products display unique qualities in texture, flavour and nutritional value, and are particularly attractive for those consumers who are intolerant to other milks. Cheese from ewe milk has a smooth texture with back palate softness and delicate, complex flavours.At this Cheese Cellar, treat yourself to a tasting plate of the Cheese-maker's selection of award-winning cheeses handmade with sheep, cow or goat milk. Enjoy the environment at your leisure on the deck overlooking the forest, and make an informed choice of cheese to purchase.No bus access. No facilities for groups more than 10. Contact Red Hill Cheese for further details.
No booking necessary for groups 10 or fewer.
Open daily between 27 December to the end January.