Red Hill Cheese established their small modern cheesery and cellar door on the farm at Red Hill in April 2000, making distinctive, handcrafted regional cheeses to complement Mornington Peninsula wines. They are now joined by a farmer and cheesemaker with their flock of milking sheep, producing wonderful ewe's milk at Moyarra in Gippsland's "Prom Country". An exciting new range of sheep cheese now adds to the flavour experience offered by Red Hill Cheese released under their Prom Country Cheese banner. Connect with the farm and know where your food comes from. A seasonal range of quality cheese is made using fresh ewe milk from their own farm, organic milk from cows at Fish Creek, and goat milk from Main Ridge Dairy. Red Hill Cheese's use vegetarian rennet, and are free from artificial stabilisers and preservatives. Low temperature pasteurising, 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. Sheep milk products display unique qualities in texture, flavour and nutritional value, and are particularly attractive for those consumers who are intolerant to other milks. Cheese from ewe's milk has a smooth texture with back palate softness and delicate, complex flavours. Red Hill Cheese cellar door promises a high-end flavour experience for Serious Cheese lovers, with goat, cow, and sheep cheese. Treat yourself to a tasting plate of the Cheese maker's selection, to enjoy at your leisure on the deck overlooking the forest. Make an informed choice of cheese to purchase to complement Mornington Peninsula wines. No facilities for groups more than 10. Contact Red Hill Cheese for further details.
