Bruny Island Cheese Co. was started by Nick Haddow after he spent 10 years working with specialist cheese makers in many different countries around the world. He and his partner Leonie settled on Bruny Island in Southern Tasmania in 2001 to start making cheese for themselves. Nick is a traditionalist, who recognises that great cheese was made for centuries before modern technology played a role and believes passionately in the old way of making and maturing cheese. For him, cheese making is a pursuit of integrity and flavour.
Bruny Island Cheese Co. use cow’s milk to make its range of cheeses. The animals are farmed in an environmentally sustainable way with the focus of the farming practices on producing the best milk possible. We believe profoundly that the milk is what makes the cheese and therefore the good treatment of animals and their milk is paramount to us.
We have recently purchased a farm in Glen Huon with plans to open a small, sustainable dairy with a small herd of Dairy Shorthorns and Brown Swiss. The aim is to create the best cheese possible with the best milk. It will be the smallest dairy farm in Tasmania and we plan to develop a cheesery on site in the years to come dedicated to the production of raw milk cheese. Stay tuned!