Milk from a single herd, grazed on the lush pastures of Gippsland Victoria, is just the start of Maffra Cheese Company's multi-award winning cheese. Master Cheesemaker, Ferial Zekiman, is a proud stickler for handcrafting cheese the old way typically using little mechanisation. Every step in the process is tried and true; secrets shared for three generations. Understanding the seasonality of the milk harvested from cows grazing just meters away, the hand salting in traditional open vats, pressing the curd using hydraulics not vacuums, the individual cheese being carefully wrapped for maturing - its a labour of love and the cheese tastes all the better for it. The Maffra Cheese Co. production facility near the township of Maffra is modelled on the very early Australian cheddar plants and remains one of only a few of its kind. Handmade cheese is a rare commodity today, handmade cheddar even rarer, and Maffra Cheese is made right on the farm by people who give their best to achieve the best.
Please note - Maffra Cheese Company is not open to the public - see our website for a list of stockists in your ...read more