Alexandrina Cheese specialise in making hard-style Jersey farmhouse cheese and luxury jersey dairy products here in Mount Jagged on the central Fleurieu Peninsula, South Australia. Our family handcraft our produce in our modern cheese room from our single origin Jersey Milk. 

The single herd of sixty Jersey cows graze on our dairy farm, producing 250,000 litres of grass fed milk each year, and we are able to utilise all of the milk in the cheese room. Harvesting our own Jersey milk is immensely important to us, and so we consider ourselves true farmhouse speciality cheese-makers. 

We are dedicated to providing nutritionally dense, healthy dairy foods to our loyal customers, and our family make it our mission to tell our story to as many of our customers as we possibly can.



Cheese Culture 

Bills Farm - VIC

Only Gourmet

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Alexandrina Cheese Company

Fleurieu Peninsula, SA

Handcrafted Jersey farmhouse cheese that reveal the flavours of the  Mt Jagged grazing lands of the Fleurieu Peninsula, South Australia.

All The Things is about creating truly delicious food.
The kind of food you reach for first, without even knowing that it’s 100% plant-based. Nutrient dense, essential nourishment of a particular kind that ticks all the boxes. It’s all the things because it’s All The Things.

Traditionally made with the twist of plant based ingredients, the range includes aged bloom-rind Cashew Camembert, Ashed Cashew Brie, Truffle Cashew Brie, Fresh and Smoked Almond Curds, Turmeric Butter, Whole Garden Vegetable Stock, Green Gomasio and a range of 12 bespoke tea blends.

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All The Things

Barossa, SA

All The Things, based in the Barossa, SA are artisan producers creating exceptional quality products that are 100% plant-based, gluten free, and quite often raw.

Allow us to introduce ourselves and share with you our story of passion, dedication, and strive for perfection. 


Byron Bay Mozzarella is the brainchild of friends Valerio and Luca that established this gourmet cheese production in early 2014 out of a small kitchen in the Bay. Their goal was of producing the fresh mozzarella that they were longing for but could not find here in Australia.  

 

Now firmly planted in the Northern Rivers region of New South Wales, our production took their strong roots from Roma and Turin and now enjoying the Italian tradition of producing fresh mozzarella that they can enjoy during their long lunches here in Australia. 

 

Our mozzarella family has since grown to include a couple of food enthusiasts Nicola, chef Ryan and the next generation of cheese maker in little Kiki Rae. Together the Byron Bay mozzarella family in collaboration with local dairy farmers set forth in producing a growing range of the freshest handmade vegetarian friendly cheeses.

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Byron Bay Mozzarella

North Coast, NSW

Italian Cheese made from local milk and happy cows in the Northern Rivers of NSW.

Pecora Dairy is an artisan sheep milk dairy and cheesery founded in 2011 by Michael and Cressida Cains. Our farm is 200 acres situated in Robertson, the Green Heart of the Southern Highlands, within 100 miles of Sydney. It's here, where our ewes graze lush pasture and drink from crystal clear running creeks to produce rich, creamy milk for us to make our seasonal ewes milk cheeses. 

Our overarching philosophy is a gentleness on the land, towards our ewes, and in the production our cheese. This light handed approach intertwines throughout all aspects of our farming and cheesemaking, resulting in benchmark, ewe's milk  cheeses with provenance of a single time and place and are expression of our farms entire ecosystem. We've raised our pure East Friesian sheep flock and created our cheese making systems with painstaking care over many years. 

We work together, attending to every aspect of our pursuit. It is our life's work.

Wholesale enquiries

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Pecora Dairy

South Coast, NSW

Handcrafted ewes milk cheese from the Southern Highlands NSW and the home of Australia's first raw milk cheese. 

With over 130 years of experience, Pāmu understands exactly what it takes to produce the finest natural foods our country has to offer. Pāmu Deer Milk offers a story of world first innovation and direct traceability back to the farm. Sourced from the lush countryside of the South Island, New Zealand, Pāmu Deer Milk is a first of its kind, produced in small batch quantities and available year-round.

This is an exclusive and rare ingredient. Rich in protein, high in fat, Pāmu Deer Milk has a clean, mild flavour and pure white colour. It is deliciously creamy, with a silky mouth feel. Pāmu Deer Milk is a delightfully different ingredient that will create a unique dining experience for your customers. 

If you are interested in finding out more or purchasing some Pāmu Deer Milk please email woods@landcorp.co.nz 


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Pāmu Deer Milk 

Wellington, NZ

Pāmu Deer Milk is an exclusive, natural and rare ingredient from the South Island of New Zealand. 

The Dairyman is a true traditional mixed farm in the beautiful Barossa. 

Our way of farming and scale will take you back at least 50 years…

We love to share our place, offering unique accommodation in an idyllic Australian setting.

Our farm produce, including butter, cream, pork, bacon, ham, and veal all come from our pasture-raised animals that are treated with the utmost respect.


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The Dairyman Barossa

Barossa Heritage Pork, B+B Farm accommodation, Farm Butter + Cream, Oyster Mushrooms

Vannella Cheese was born in Conversano, Puglia. The southern Italian town is also the birthplace of our Mum, Pina Vannella. Our Dad, Vito Minoia, the head cheese-maker at Vannella, was born 15km down the road.

Conversano is also the birthplace of our burrata, a fresh, stretched curd cheese that is filled with creamy stracciatella and then hand-tied. At 16 years old, Dad (apprenticed to a cheese maker in Conversano), learnt how to hand stretch curds for this cheese the traditional way. Back then everything was done by hand: the burrata, fior di latte, treccine, nodini, scamorza. 

Over the following years Dad worked in some of Italy’s best cheese factories, but he always returned to Conversano; at first it was to marry Mum, and later to open their business - Caseificio Vannella. Eventually, we, my sister and I, were also born in Conversano.
When we moved to Australia, we brought a little bit of Conversano with us - we brought the cheese.  In fact, we moved our lives around this cheese, first setting up in Cairns to be close to the dairy herds and buffalo and later moving to the city, to bring the fresh cheese closer to the tables where it was being served.

We embraced Australia and Australia embraced us. At Vannella we now make a variety of fresh, stretched curd cheeses that sing the traditions of our birthplace, along with cheeses and dairy products that we have learnt from the people we have met in Australia. We approach each with the same care for quality and authenticity.

You can’t get closer to tradition than that.


Distributor Locations

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Vannella Cheese

Sydney + Surrounds, NSW

Based in Marrickville, NSW using single origin, Australian cow and buffalo milk, we handcraft a variety of fresh, stretched curd cheeses following artisan traditions.

Dairy & Cheese

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