Honest, decadent, uniquely Australian
Goldstreet Dairy is a micro-cheesery located within Wildflower Brewing and Blending in Marrickville. Founded by former chef Colin Wood, Goldstreet Dairy is the culmination of years of experimentation and cheesemaking at home. Colin developed cheese programs in Melbourne restaurants, honing his skills in New York and Sydney, which laid the foundation for this passion project.
Goldstreet Dairy is driven by the belief that high-quality, pasture-fed milk is essential for producing exceptional cheese. They work closely with Luke and Jess Micallef of Camden Valley Farm, a micro-dairy that milks 30 – 40 Jersey cows with care and dedication, providing the perfect partnership. To produce each batch of cheese, Colin himself makes the 59km journey south to collect raw milk, which is pasteurised the next morning. The goal is to get from milking to curd in less than 36 hours.
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