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’s travels and training throughout the 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 wine making, having studied at Charles Sturt University in Wagga and taken part in vintages in the Loire Valley in France.

A few years ago, she began turning her attention to cheese making after doing a number of cheese courses with world-renowned cheese maker Ivan Larcher.

The Cupitt Fromagerie sources all of its milk from local farms.
As well as using local Milton Milk we also source goats’ milk from Falls Creek, just south of Nowra and only 40 minutes from 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 

Bouche – (goats’ milk) Fresh cheese, delicate and tangy.

Brie – (cows’ milk) Oozy paste, mushroomy, buttery and sweet

Tomme – (goats’ milk) Semi hard, flavours of burnt caramel, subtle fruit and nutty tones with a closed paste.

Crottin – (goats’ milk) Fluffy texture with ripe edges and earthy characters.

Flor Azul – (goats’ milk)- A Blue Cheese -salty with a mild flavour and creamy texture.

Cupitt Fromagerie Boutique Cheeses are sold from our cellar door which is open Wednesday-Sunday from 10am-5pm as well as 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.

Cupitt's Tour and Taste Experience

Tours must be pre-booked are available from Wednesday- Sunday at 11am  Cost: $30 per person Pre-Payment is essential to complete the tour booking.

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