Cheese Making & Tasting

Cupitt Fromagerie was established in 2015 and produces a variety of boutique cheese here on-site on the South Coast of NSW. 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, an Inclusion into Simon Fraser Universities’ Personal Library and featured in Celebrating Five Years of iBook Authorby Score Publishing.

The Cupitt Fromagerie sources all of its milk from local farms.
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

Flor Azul (cow)
Soft buttery/Fudgy texture, mild blue strength and warm barnyard flavours. The paste is creamy yellow in colour with a mottled rind.
Tomme de Chèvre (goat) from 12 months plus
Very firm and dense texture, often with lots of crystals (milk proteins). Flavours range from sweet and nutty to rich and complex, as well as fruity notes. Rind ranges from orange tan to a covering of white dust. Colour pale yellow/white to pale grey tones
Mahon (cow) 1 month plus
Semi-soft to firm texture with small holes in the paste. Flavours are sweet and salty with a fresh finish. The rind is pale golden in colour, due to rubbing in olive oil, some have a powdery white coating (Geotricium yeast). The paste is a strong yellow colour
Croobyar 8 months plus
Firm yet supple texture, only a few small eyes in the centre of the paste. Flavours are complex and nutty, with a hint of nutmeg. The rind is the same colour as the paste, deep rich yellow
Runny at the edges, dense middle. Rich buttery flavours, dinner for two.
Part of the Brie family. Texture is chalky in the centre and can often be so/runny under the rind. The rind is fluffy, white and wrinkled with a creamy white paste. Buttery flavours.


Cupitt Fromagerie cheeses are sold from our Cellar Door which is open everyday from 10am-5pm. You can also order a Cheese Platters 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.

Cupitt's Tour and Taste Experience

Enjoy a behind-the-scenes tour of the fromagerie, brewery and winery. Daily at 11am.

Cost: $40 per person

Pre-Payment is essential to complete the tour booking

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