We are makers of premium quality handmade farmhouse cheese, in the Yarra Valley, for people who enjoy the experience of good food.
Yarra Valley Dairy is part of the property “Hubertswood”, owned by Mary and Leo Mooney.
Named after one of the early settlers and vignerons, Hubert de Castella, the property now produces fine quality cows milk.
The slopes are cultivated to grow lush pastures that play such an important role in dairy farming.
The boundaries of “Hubertswood” fall along the Yarra River which when in flood brings rich silt across the flats, whilst on the hills the pasture benefits from dryer ground, good soil and sun—the ‘terroir’ in fact!
The property carries 500 top quality cattle.
Calving takes place late in Winter so that the cows benefit from the Spring growth.
Several of the paddocks are irrigated in Summer so that the supply of green fodder is available all year.
Our herd is a mix of Freisians and Jerseys (for extra butterfat) and the larger cows can produce up to 30 litres a day!
The cattle are milked in a herringbone milking shed twice daily, in early morning and late afternoon after which they are led to a fresh pasture to feed overnight.
The milk is pumped from the milking shed directly to the cheese factory via an underground line.
Here it is pasteurized and then pumped into vats for the cheese making process to commence.
The region in which “Hubertswood” is situated has a history of dairying.
When early settlers came to the area a cheese factory and buttery was established, supplying the area with fresh produce.
Wine and Cheese are natural partners and in the Yarra Valley region they are brought together by the many local wineries and the Yarra Valley Dairy through the skills of the viticulturalist and dairy farmer.
There are two parts to our business - the cheese factory and our cheese shop.
The cheese factory uses the the freshest cows milk pumped daily from the milking shed direct to the factory.
Our Goats milk cheeses are made from freshly delivered milk.
The bulk of our cheeses are fresh soft style cheeses made in an Italian/French manner and all our cheeses are made with non animal rennet and are vegetarian. 6—10,000 litres of milk processed into cheese per week depending on the season
The Cheese Shop is open 10.30 a.m.—5:00 p.m. 7 days a week (Except Christmas Day.)
The shop is located in an 100 year old milking shed with beautiful views of the Yarra Valley - and our coffee machine is always on!. - How else could we stand the early starts?
All our handmade Farmhouse Cheeses are for sale as well as “Guest Cheeses”, a range of regional Produce is also available.