THE CHEESERY AT RED HILL
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.

They are joined by their son Burke and his family. Burke is a graduate in agriculture, with extensive training in cheesemaking, and has a particular interest in the management of cheese maturation and flavour development.

THE BEST INGREDIENTS
A seasonal range of specialist 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.

A GENTLE PROCESS
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. In the cellars, natural flora develop subtle and complex flavours.

AN INVITATION TO DISCOVER THE FLAVOURS OF ARTISAN CHEESE
Pay a visit to the Cellar Door Shop at the Cheesery, and you will enter a tantalising world of unique flavours from the subtle citrus of fresh goat cheeses or sublime ashed logs to the uplifting sensations of melting washed rinds. You will experience new taste sensations - perhaps something a little on the wild side. Enjoy a Tasting Plate or Cheese Platter and purchase from the entire range of cheeses, gourmet accompaniments and accessories on sale.

LOCATION
Nestled in stringybark forest at 81 William Road, Red Hill, VIC Australia 3937.
There is no bus access to William Road.
Map

CONTACT
Tel.: (+613 or 03) 5989 2035
cheesemakers@redhillcheese.com.au

HOME CHEESEMAKING WORKSHOPS
These are held regularly throughout the year at the cheesery. Come and share the secrets of cheese in an unforgettable day. Working in a small group, you will make your own cheeses to take home, nurture and enjoy. Booking well in advance is essential to avoid disappointment.

Check workshop dates here, then phone (03) 5989 2035, or e-mail workshops@redhillcheese.com.au for availability.
Full payment is required to secure a place.
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CHURCHILL STUDY TOUR 2002
Trevor (Churchill Fellow) & Jan undertook a study of specialty cheesemaking in the UK and Europe, a project sponsored by the Winston Churchill Trust in Australia. A report is available on the Churchill Trust Website www.churchilltrust.com.au in the Small Business category.