Red Hill Cheese
Red Hill Cheese produce distinctive, handcrafted regional cheeses to complement wines from the Mornington Peninsula, Victoria [©Visions of Victoria]
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Red Hill VIC 3937
Australia
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. A seasonal range of quality cheese is made using fresh, organic cow milk and free-range goat milk, each from a single herd.
Red Hill cheeses use vegetarian rennet, and are free from genetically modified organisms, artificial stabilisers and preservatives. 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. Generally, a Red Hill cheese will be ripe about a month earlier than its "Best before" date, and will gradually become stronger in flavour as it continues to mature. In the cellars, natural flora develop subtle and complex flavours.
You will experience new taste sensations - perhaps something a little on the wild side.
HOME CHEESE-MAKING CLASSES are held regularly at the cheesery.
TASTINGS & SALES Purchase cheese for your larder, a tasting plate, a cheese platter with complementing treats, or a picnic pack with suggestions of picnic locations.
Our Recommendations
- VisitVineyards.com Rating (5 = best)
- Cult Status
- Hidden Gems
Regions
- Melbourne Surrounds
- Mornington Peninsula
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