Sustainability, History, Philosophy.
We are fifth generation dairy farmers and artisan cheesemakers. Producing both cow and goat milk products on our farm in Nimbin, Australia, we are inspired by the regenerative farming practices of our forebears and the traditional cheesemaking practices of France and Italy. Nimbin is a small community of 300 people, set amidst the stunning Nightcap Ranges and rolling green hills of the Northern Rivers region of New South Wales. Our area is the traditional home of the Bundjalung people, with European settlers arriving in the late 1800s to harvest timber and establish dairy farms and banana plantations on the rich volcanic soil.
The goats and cows at Nimbin Valley spend sunny days grazing outdoors across 120 hectares of fertile green pastures. Their wellbeing is a priority for us, so we don’t feed them anything else we wouldn’t be happy to eat ourselves. Their diet is balanced with the correct amounts of protein, energy, minerals and vitamins. This, in turn, ensures they produce the highest quality and best tasting milk.
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