Our area around Jindivick is renowned for its world famous cheesemakers with many winning multiple awards worldwide. This is indeed testament to the fantastic dairy country we enjoy in West Gippsland so be sure to find the time to try some of the magnificent cheeses on offer.

Jindi Cheese
No factory cheese sales - Cheeses available at various outlets in the area

Jindi Brie Winner of many awards throughout Australia and the world, the Jindi Brie has won THREE World Championships. The delicious golden yellow centre is encased by a fluffy white rind and is considered ripe when, if pressed, has slight resilience. Musty and fungal on the nose, with little ammoniac aromas the Jindi Brie has a rich buttery flavour and a smooth and creamy texture.

Jindi Supreme Triple Cream The Jindi Supreme Triple Cream is a cheese connoisseurs delight! With rich ream and butter driven flavours and a pure white rind giving way to a delectably soft centre, this mature dessert style cheese literally melts in your mouth, with the superb taste lingering. Avoiding the complex mushroom characters found in French equivalents, the Supreme retains a clean flavour and is perfectly complimented with fresh fruits, crusty baguettes and a quality red wine.

Jindi Blue Jindi Cheese are proud to introduce the ‘Jindi Blue'. Winner of several awards including ‘Champion Cheese' at the prestigious Australian Specialty Cheesemakers Show, this spectacular product is certain to tantalize your taste buds.

Tarago River Cheese Co.
No factory cheese sales available - Cheeses available at various outlets in the area

Gippsland Blue Made from whole cows milk, in the grand style of a Gorgonzola blue vein. The chalky (acid) curds mature to a soft runny texture and full, slightly astringent flavour.

Gippsland Brie Fresh Jersey cow's milk is used in the Brie, which puts it in the category of a “Double Brie”. The cheese is made in the modern style of light fermentation, mild milky flavours and mild mushroom rind. The white Candidium mould culture permeates the curdy cheese, softening the texture and developing flavours.

Tarago River Camembert Made very similar to the Brie curds Camembert is traditionally small in size and matures slightly different to Brie because of its size. It is usually firmer. Similar cheeses date back to the 13th century, however, in I791, in the village of Camembert in Normandy, France, Marie Harel is credited with first making this style of cheese.

Tarago River Triple Cream Cheese Triple Cream Cheese should not really be called a Brie, because the extra cream used makes the cheese quite different to a normal Brie. The special fermenting cultures like growing in the warm, rich, creamy milk and sour the curds very quickly. The curds are fragile and take several days to firm and set. The white Candidium cultures bloom on the outside of the cheese in 10 days and can produce some very sharp flavours under the rind. The clean citric flavour make this cheese ideal with acidic and juicy fruits and is ideal as a desert cheese. The rind is often harsh and not normally eaten in late maturity.

Blue Orchid Named after the native “Sun Veined Blue Orchid” that grows in the local alpine region in the Great Dividing Range. The Roqueforti mould cultures develop an intense blue vein and robust traditional flavour, but with lower salt than many imported blue cheeses.

Shadows of Blue A rich, mild double cream blue vein similar to “Blue Castello”. It is the blue for Brie cheese eaters. Like the “Triple Cream Cheese” the cultures grow quickly in the warm, rich, creamy milk producing a firm, chalky cheese.

Tarago Cloth Rinded Mature This cheese is similar to some firm cheeses from the Southern Alps in France where climate is not unlike north-west Gippsland. Being a firm cheese the curds are cooked with hot water and drained in large hoops. After rubbing salt into the surface the cheese matures in cold damp cellars for six months. A natural rind develops and the cheese breathes during its maturity, developing a full mellow flavour. Often considered to be somewhere between a Cheddar and Havarti, this cheese is generally everyone's favourite.

Jensen's Red Washed Rind (Rosso Lavato) The term washed rind refers to a part of the process where each week, for three months the outside of the cheese is washed in a light brine (salt and water). This encourages the uniquely pungent Brevi bacterium to grow on the rind.

Tarago Lavender Often called the “Herb of Wellbeing”, lavender is quite unusual to eat. Its sweet perfume is a contrast to the bitter, astringent flavour. Mixed with fresh, acidic havarti-style curds, and lightly salted, it divides consumers into love or hate categories. Be cautious with the first tasting, but its use with leafy green salads and other cooking adds a complex and otherwise difficult to find flavour.

Gippsland Chevre “Chevre” = goat in French! This style is normally a light acid, fresh curd similar to “Fromage Frais”. Ideal for cooking, but also complimenting any cheese platter. We provide this cheese plain, or with herb and garlic or cracked pepper.

Gippsland Camembert Sometimes called Banquet Brie due to the slightly firmer texture and more cheesy flavour. (The cheese being more stable at room temperature longer.) Large Camembert is an Australian first as Camembert are traditionally much smaller in size. An excellent addition to any cheese platter.

Piano Hill Farmhouse Cheese
Factory Cheese Sales available
760 Main Neerim Rd, Drouin West Phone: 03-5628 5377
The Brown family farm is now the only place to try local cheese where it’s actually made. While there are no tours on offer, it is worth visiting to taste the range of six cheeses made from their own milk. One cheese to look out for is the Ironstone, a rinded hard cheese that gets increasingly intense – developing an almost granular texture, like good parmesan – as it ages. They also make a very fine Greek-style yoghurt.