Boosey Creek Cheese in Boosey, Victoria, Australia | Dairy farm

Boosey Creek Cheese

Locality: Boosey, Victoria, Australia

Phone: +61 3 5748 4374

Address: 734 Grinter Road 3730 Boosey, VIC, Australia

Website: http://www.booseycreekcheese.com.au

Likes: 1843

Add/Update information

Reviews

Tags

• Cheese shop
• Dairy farm

23.01.2022 This is the breakfast bruschetta at Wholefoods Kitchen - Bendigo Wholefoods, perfect for a cool Autumn morning. Sour dough toast, topped with roasted pumpkin + three cheese mix (our Boosey Creek Gouda, hard goats cheese and parmesan) roasted cashews, cracked pepper & chive oil.

19.01.2022 At Boosey Creek Cheese, we use 500 litres from the first milking of the day for our cheesemaking. The milk runs directly from the cows to the dairy through a pipe barely a metre long between the two buildings. That's one thing we do differently. Usually, as soon as you have to transport your milk even 100m across the yard to a factory, you have to cool it, then heat it up and pump it again, whereas our milk only gets one little pump. That makes a huge difference to the quality of the cheese.

18.01.2022 After 10 happy and successful years, we're sad to tell you that we will be gradually winding down our Cheese Business over spring and anticipate closing at the end of 2018. Our family dairy farm has been sold and we wish the new owners (our new neighbours) the very best.... The founders of Boosey Creek Cheese, Don and Ada Cameron have finally retired whilst our Master Cheesemaker, Ken Cameron will be developing business opportunities on his own farm (located in Boosey). The On-Farm cheese shop is now closed and we have stopped cheese production however Ken continues to nurture the cheese currently in our maturing rooms. We are proud of the quality product we have produced over the years, a result of having complete control over the entire production of all of our cheese, from pasture to milk to our award-winning end-product. Don't worry, we still plan to attend a few markets and special events over Spring 2018 so why not take the opportunity to enjoy the last of our delicious cheeses by contacting Ken via phone or ordering online. Cheese wheels are also available for purchase by phone order only. We will miss the Australian Cheese Community and all the people we've come to know throughout our journey. And to all of our supporters along the way All we can say is Thank You! For phone orders, please contact Ken directly on 0409 307 320 Email [email protected] Or order directly from our website www.booseycreekcheese.com.au FREE Express delivery for all orders over $99

16.01.2022 Our Creamy Camembert is the star of this sensational Pollen Board by our friends at @winscreekmeadery. Drizzled with stringbark honey and spinkled with pollen and rose petals, this moment makes for a very special experience.

15.01.2022 A delicious slice of red heaven

15.01.2022 Pasture to plate, the entire process happens at Boosey. From growing our own feed for our cattle and hand-feeding our calves, to making, hand packing and labelling our cheeses, the whole Cameron family is involved!

14.01.2022 Who's up for a sweet slice of gourmet pizza? Our Creamy Camembert is featured here with roast honey balsamic onions, pear, walnuts, fresh thyme and a drizzle of honey on a delicious pizza base. Perfect with a steaming mulled mead @minscreek

12.01.2022 This little one is under a week old... calf cuddles anyone?

08.01.2022 Have you ever known someone to cut the rind off Camembert or Brie? Hands down our biggest pet peeve is spotting a gorgeous wedge of Camembert across a room and arriving to find a mere shell of rind. Not only is it disappointing but it's actually kinda gross, like we've been left to dig around in someone else's leftovers. Here's the thing: that buttery, creamy, spoonable center you love so much owes everything to that rind. And guess what? Sometimes the rind is delicious, and when it's not, it's totally inoffensive (if it tastes foul, there's something wrong with your cheese). But if you really must extract your Camembert from its rind, then please, for the love of God, do it on your own plate.

04.01.2022 When locals support local, everyone wins! @bellfieldcottage

02.01.2022 At Boosey Creek Cheese, we do everything by hand and are proud to produce some of the freshest cheese in the country. How? Having our dairy farm and cheesemaking facilities on the same property means that our grass-fed cows only travel a single metre to the dairy. Yep, ONE METRE! As a point of reference, most dairies buy their milk from surrounding dairy farms and it takes a few hours to arrive. And that is still very fresh.

02.01.2022 When one enjoys a balanced diet

02.01.2022 "My father was a dairy farmer and my grandmother was a cheesemaker in Holland, making gouda", says 73-year-old dairy farmer and cheesemaker Ada Cameron. Ada is able to count back to five generations of her kin in the industry. As for her husband, Don, well that requires two hands to count.... Both sides of Don’s family in the UK were all dairy farmers, as far back as records show. His grandfather was a cheesemaker, making cheddar near Somerset. I’d say about six generations on his side. It is perhaps a quirk of genetics, or destiny fulfilled, but it seems the Cameron family Ada, Don, six sons and 18 grandchildren are determined to be dairy farmers and cheesemakers. Ada and Don both grew up on dairy farms, and have farmed all their lives. They also run Boosey Creek Cheese, near Yarrawonga, with three of their sons on 486ha. While Steven is the herd manager, Robert the irrigator and pasture grower, it is Ken who is the cheesemaker. Even at a young age he wanted to make cheese and he’d keep on asking us to set up a cheese factory, Ada says. It is uncanny. We do get goosebumps at times. It seems all the family genes went into one man. Maybe it’s because they’ve got cheese in their DNA that Boosey Creek Cheese has some of the most awarded varieties Australia-wide.