Published on 18 July 2019
Burke and Bronwyn Brandon are artisanal cheesemakers growing great grass to produce award-winning sheep’s milk cheese.
Fifteen different styles of farmhouse cheese, from aromatic smear-ripened varieties to lactic curd and well-aged hard cheeses.
The 100-hectare farm is about 125 kilometres south-east of Melbourne at Moyarra, nestled in the green rolling hills near Korumburra, South Gippsland. There’s also a farmgate café on the property.
Prom Country Cheese is made by Burke and Bronwyn Brandon, a husband-and-wife team assisted by their adult children, Michael and Katrina. They moved to South Gippsland eight years ago after establishing their flock at Tyabb, where they produced milk for Burke’s parents at Red Hill Cheese.
Why it’s different
From raw material through to finished product, Prom Country Cheese stands out. The Brandons’ flock consists of a breed made up of East Friesian and Cheviot that’s better suited to the wet climate of Gippsland. On the property, the family strive for a healthy diversity of grasses through organic pasture management. During production, the milk is treated very gently so that the fat structure is not disrupted, while an ageing facility on the farm allows the Brandons to mature cheeses to their liking.
Who’s a fan?
“Prom Country produce consistently good table cheeses with unique character,” Trevor Perkins from Hogget Kitchen in Warragul says. He likes the notes of mountain pepper in the Kongwak Reserve and believes the Venus Blue is an outstanding example of the variety.
Direct from Prom Country farmgate, 275 Andersons Inlet Rd, Moyarra or via promcountrycheese.com.au.
Stockists include Curds and Whey, Queen Victoria Market; Grow Lightly Food Hub, Korumburra; Harper & Blohm, Brunswick; IGA Meniyan; IGA San Remo; Leo’s Supermarkets; Spring St Grocer, Melbourne; Stella’s Pantry, Warragul.
By Richard Cornish
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