Born from Jane’s passion for cheese making and Bruce’s experience in sheep farming, Cambray Sheep Cheese is a true family business, with son Tom and partner Emma, and daughter Nerralie all busy in the dairy.
Jane said, “Here at Cambray, we are dedicated to making genuine "farmhouse" cheese. Every stage involved in producing our range of handmade artisan cheese happens right here on our family farm using age-old techniques.” This dedication to their cheese making process has seen Cambray Cheese win a swag of Dairy Industry and Royal Show awards, including Grand Champion Dairy Product in 2006 (out of 360 entries Australia wide.)
The recipes are based on French Styles for the soft oozy cheeses and the hard cheeses are more traditional European styles. The hard cheeses are matured traditionally on wood for at least 12 months before enjoying and the soft white mould cheeses are cured to a degree of ripeness to enjoy close to the time of purchase. Blue cheese is seasonal so look for this just before Christmas.
They milk up to 200 sheep and produce the cheese in an on-farm factory.
As well as a farm shop, Jane and Bruce also run a small orchard and cottages on the farm. Their aim is to market their cheeses locally and sell directly from their shop as well as to restaurants. The Farmer’s Markets have proved to be a great outlet for Cambray Cheese with cheese tastings for the customer and valuable feedback about the product for the Wildes.