Long Paddock Cheese & The Cheese School

Based at The Mill Castlemaine, Long Paddock Cheese creates deliciously-different handmade cheeses, mainly in the French style but with a definite Australian identity. Our globally-renowned cheesemaker, Ivan Larcher, heads a small-but-skilled team that creates soft and semi-hard cheeses, perfectly ripened and beautifully packaged.

As a small-scale artisan cheesemaker, we make a range of artisan cheeses and fresh dairy products (butter, yogurt, crème fraîche, bottled milk) from certified-organic cow’s milk at our purpose-built cheesemaking facility in the food precinct of The Mill Castlemaine,. All are available for tasting and sale at our jewel of an onsite shop .

Long Paddock Cheese is co-located with its sister-business, The Cheese School. The Cheese School offers cheesemaking courses at all levels: professional artisan cheesemaking and other dairy training, a range of small-scale business-related training, as well as training for cheesemongers, regulators, home cheesemakers and cheeselovers. It also serves as a base from which we run consulting work, small-scale events, communications and research & development.

At Long Paddock Cheese we make outstanding artisan cheese. At The Cheese School we teach others how to do it.

Our vision is to be leaders in artisan dairy in Australia and beyond.

Our mission is to:

• take quality milk from sustainable farming practices and, through innovation and collaboration, produce world-leading cheeses and other artisan dairy products
• excel in developing training, product, practice and people

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