Cheese Making on the NSW South Coast

The Award Winning Cupitt’s Estate produces a variety of boutique cheese here on-site on the South Coast of NSW. Cupitt’s Fromagerie was established in 2015 and is the one and only cheese-making facility in the Milton, Ulladulla, Mollymook region.

Cupitt’s Estate has recently been successful in achieving both Silver and Bronze Medals for excellence in the Australian Cheese & Dairy Industry (Sydney Royal Cheese & Dairy Produce Awards). Read more here.

Our cheeses are all made and matured using traditional techniques and are very much inspired by Rosie Cupitt’s travels and training throughout great cheese producing regions in France and Italy. They are the cheeses she loves to make and eat!

Rosie is a consultant winemaker well-versed in the technology of winemaking and began to turn her attention to cheese making after doing a number of cheese courses with world-renowned cheese maker Ivan Larcher.

Rosie Makes Cheese with her colleague AK Williams.  She is an award-winning author and cheesemaker with a degree in agroforestry. For four years she was the assistant manager at Benton Brothers Fine Cheese on Granville Island in Vancouver, Canada. In 2015 Williams moved to Australia to become a certified cheesemaker and in 2016 won a gold medal for her cloth-bound cheddar at the Royal Hobart Fine Food Awards.  Her debut ebook How to Say Cheese – An Interactive Cheese Journey, has received rave reviews, six prestigious awards, and Inclusion into Simon Fraser Universities’ Personal Library and featured in Celebrating Five Years of iBook Author by Score Publishing.

The Cupitt Fromagerie sources all of its milk from local family businesses; goats milk from Maple Ridge Dairy in Falls Creek (now closed – Tomme de Chevre) and cow’s milk from Narrawilly Dairy in Milton. It’s the quality of this local milk which has encouraged her to continue and develop the fromagerie, producing outstanding boutique cheeses.

Cheese Styles Available

TOMME DE CHÈVRE –Goat’s Milk 

 Our Flagship Cheese, aged for 20 months. A  hard cheese full of flavours, with fruity, burnt caramel and nutty notes. This cheese is versatile and perfect for the cheeseboard or shaved to finish off a dish.

MILTON – Cow’s Milk 

Flavours in this cheese are sweet and salty at the same time, with a smoky hint due to rubbing the rind with paprika and olive oil. Semi-hard texture with small holes in the paste which is a strong yellow colour. Perfect with beer and wine, or melted in a toastie.

NARRAWILLY – Cow’s Milk 

Fresh cheese with a soft velvety texture and a mellow finish. The paste is bright white in colour. Recommended with smeared on a baguette, drizzled with local honey and glass of bubbles. 

VEUVE – Cow’s Milk 

This bloomy rind cheese can be eaten young or left to age for up to 6 weeks when it will develop more complex flavours and become runny at the edges. Rich buttery flavours, pair with Champagne. 

FLOR AZUL – Cow’s Milk 

A version of gorgonzola, this cheese has a soft /fudgy/creamy texture with mild blue strength and earthy flavours. The paste is creamy yellow in colour with a mottled rind. 

HALOUMI –  Cow’s Mik 

Firm and salty, slightly rubbery cheese. While you can eat Haloumi raw, it’s usually enjoyed cooked — cooking improves the taste and texture. It is great baked, fried or grilled until the outside becomes crisp and golden and the inside melts slightly. Serve hot with a squeeze of lemon.

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CROOBYAR – Cow’s Mik 

An Alpine-style cheese aged for  12 months. Firm yet supple texture with a few small eyes in the centre of the paste. Flavours are complex and nutty, with a hint of sweet butter. The rind is the same colour as the paste, deep rich yellow. Great with our chardonnay, or used in your favourite recipes. Perfect for a souffle or sauce.

TRESOR – Cow’s Mik 

Based on a French Brie and made with raw milk cultures.  The texture is chalky in the centre and can often be a little runny under the rind. Buttery flavours, cheesecake texture, and full flavour.

PERSIAN FETA – Cow’s Mik 

Soft velvety texture with a mellow salty finish. The paste is bright white in colour.

The Fromagerie also supplies Cupitt’s Kitchen with Fromage Blanc, Labna, Crème Fraîche, Ricotta and Whey

WHERE TO ENJOY OUR CHEESES

Cupitt Fromagerie cheeses are sold from our Cellar Door which is open every day from 10am-5pm. You can also order a Cheeseboard via the restaurant or bar to enjoy on-site overlooking the vineyards.

Why not book a behind-the-scenes tour to fully immerse yourself in the Cupitt’s experience?  Read more about the tour here.

Want to attend a Cheese Making and Tasting WorkshopJoin our mailing list to be informed when the new course is coming up.

We also visit  Milton Showground Markets the first Saturday of the month. We have a stall at the Cupitt Growers Market on the last Saturday of every month at Cupitt’s from 10am to 12pm. Cheese tasting is also available most Saturdays in our Cellar Door 11am-3pm, please call to confirm.

SOUTH COAST CHEESES

QUALITY CHEESES MADE ON-SITE AND DELIVERED TO YOUR DOOR.

Enjoy award-winning cheeses. Cupitt’s Estate has recently been successful in achieving both Silver and Bronze Medals for excellence in the Australian Cheese & Dairy Industry (Sydney Royal Cheese & Dairy Produce Awards).

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