Tarago River Cheese in Neerim South, Victoria | Dairy farm

Tarago River Cheese

Locality: Neerim South, Victoria

Phone: +61 3 5628 1569

Address: 2236 Main Neerim Road 3831 Neerim South, VIC, Australia

Website: http://www.taragocheese.com

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• Cheese shop
• Dairy farm

20.01.2022 There is always one that has to make a face!

20.01.2022 Working a high protein paddock in 5 short weeks. In mid-November we ploughed and seeded our top paddock ready for Summer. This video shows a short snippet of the work and preparation required to produce quality milk for cheese making. Luke Johnson is the son of the managing director, David Johnson. Luke is in a long line of Johnson farmers, 6th generation to be exact. Third generation to be working the Nerrim South farm. Luke has a great passion for farming and 2021 sees him... start further tertiary education with farming. In little than 5 weeks, Luke has turned, seeded, rolled and fertilized this paddock ensuring high protein milk for mid-summer cattle feeding. See more

18.01.2022 This week's Special, SPECIAL! Whole Brie Wheel - $25 - 1.2kg The outside mould has ripened the inside beautifully. It's soo gooey our distributors would have a heck of a time cutting these into wedges. We have decided to sell these as a whole wheel straight from our Cellar door.... 1.2kg Gippsland Brie Cut off the top and dip away ( one dip per cracker... or use a knife and spread over berries on a cracker or however you prefer to eat Soft, silky, Brie cheese. Meet the cheese makers on Sunday when you purchase your cheese. Cellar Door open tomorrow (Sunday) 10am-4pm. Thursday- Friday and Saturdays from now on, 10am-4pm

15.01.2022 Check out this weeks Cellar Door specials. AND now the Cellar Door is open now on from Wednesday, Thursday Friday, Saturday and Sunday 11am-4pm That's 5 days to buy our Cellar Door Specials!! #lovecheese #bluecheese #whitecheese #visitgippsland #neerimsouthfarming #daytrip #cellardoorcheesesales

11.01.2022 Nothing gets a farmer as excited as a full one of these. Thanks Huey!! We are in one of the most reliable rainfall areas of Australia. Rain = green grass = quality milk = awesome cheese.

11.01.2022 Our girls coming up to be milked yesterday morning. 65mm of season changing beautiful steady rain! Now guaranteed green grass till Xmas!!!... #greenpastures #happycows #rainingday #cheese #visitgippsland #madeingippsland #dairylife #whitemouldcheese #bluecheese

10.01.2022 Over the next few months we are going to explore the farm. You will be able to see parts of the farm that are exclusive to 'bovine only (+ one goat). Enjoy your Saturday and hope we see you tomorrow at our Cellar door.

08.01.2022 We had fun today setting up this beautiful cheese table for the Channel 10 news crew! Tune in this afternoon at 5pm on channel 10! Shop is still open till 4PM today ... #news #cheese #yummo #cheeseshop

06.01.2022 In case you missed us on 10 News last night, here is a replay. Very thankful to Cheese Therapy for all their outstanding support to Australian Cheese makers.

06.01.2022 Dear Tarago Cheese supporters, we have all been well tossed around this year and are so grateful for your support and encouragement. We trust you have managed some fun time with family and friends over Christmas, and let's all make 2021 a year to remember for all good reasons. I wish to send a huge thankyou to Jo and Simon Griffin from Homegrown Design who have worked tirelessly since the virus struck to help us reshape and rebuild our business.... Happy New Year everyone Laurie, David, and our committed team #bringon2021 #bekindtoall #enjoyfamilytime #goodbye2020 #morecheeseplease #visitbawbaw #visitbawbawshire #ayeartoremember #staycovidsafe

05.01.2022 New Years Celebration Pack on sale today at the Cellar Door! CHEESE MAKERS TASTING NOTES - CELEBRATION PACK: (On Sale Now) Shadow’s of Blue... Handmade on 20th October 2020 A delicious typical young Shadows of Blue where everything came together. The creamy nutty mild blue flavour will strengthen during its 6 weeks to Best Before. It will keep well in the fridge provided it is tightly wrapped in new foil to keep air out and stop it drying from fridge burn A zip-seal bag will also help storage. Slice off the portion you wish to use and warm to room temperature for best eating. (half-hour at least) enjoy ! Laurie Jensen Master Cheesemaker. Triple Cream Handmade on the 29th October 2020 At our grading we were going back for more particularly after it warmed for a while. This cheese will mature with more complexity over the next few weeks. The natural rind is quite pleasant eating at this stage, but will become much stronger as the cheese ages toward end of shelf life (6-7 weeks) In-season fruit selection is always a good place to start with both young and aged Triple cream cheese. For younger more acidic TC I would choose acidic berries, but for the more complex aged TC ripe blueberries or fresh mango would be a good compliment. Best storage is a clip seal bag with box wrap and cheese all sealed off from the harsh fridge environment. Leave selected piece of cheese to rise to room temp 30 60 min on a plate under cling for the most enjoyable experience. Jensen’s Red Handmade 19th October 2020 Jensen’s Red is our washed rind cheese. Lovingly sprayed and smeared with a brine solution of Annatto and Brevibacterium linens - this is our attention-seeking cheese. To achieve the wonderful colour you see, the cheese is smeared and turned by hand several times over 21 days and cellared at a warm temperature. You’ll find an oozy texture with lots of flavour that has a real punch on your palate that mellows softly, and lingers delightfully. Pair with fresh salad vegetables and low salt crackers Gippsland Blue Handmade 22nd September 2020 Our Gorgonzola style cheese at its best. Complex flavours burst forth from the first and slowly sweetens. Textured with some ooze in the centre and a little resistance close to the rind, gives the best of both worlds. You’ll find yourself revisiting time and again This one wants to stand alone on a cracker and be the star. Laurie Jensen Master Cheesemaker ENJOY!

05.01.2022 Our Blue Orchid is one of our biggest sellers! Being the strongest of our blues, the flavours are powerful and will pack a punch with every bite, allowing for a long aftertaste! As you can see, there are a few steps to this process for a whole wheel to turn into big wedges! First we cut the wheel down the centre, then the new halves will be cut again to create half-moons. 3 cuts in the half-moons will create our final size cheese. The next stage is dunking the cheese into a... natural clear wax, and then a double dunk into a blue wax. A dip in cold water to set the wax and then time for stickers! Come down to our shop Wedneday- Sunday 11am- 4pm to get your hands on a 500G wedge for only $20!!!

03.01.2022 After the rain at the start of the week and the warm sun yesterday, our paddocks are looking great. Even the Silage paddocks from a week ago are bouncing back. Still very busy on the farm with paddocks being rested, soil, seeded and rolled. Just need another drop of rain in the next few days to germinate the crops.

02.01.2022 If you live in Victoria, don't forget that we are selling our cheese online through ClikForVic. FREE DELIVERY ANYWHERE IN VICTORIA.... How AWESOME is that! https://viccountrymarket.com.au//tarag/product/fmGxsLOytbQ

02.01.2022 Jensen's Red Handmade 14th September Jensen's Red is our washed rind cheese. Lovingly sprayed and smeared with a brine solution of Annatto and Brevibacterium linens - this is our attention seeking cheese. To achieve the wonderful colour you see, the cheese is smeared and turned by hand several times over 21 days and cellared at a warm temperature. You'll find an oozy texture with a full flavour that has a real punch on your palate that mellows softly, and lingers delightful...ly. Pair with fresh salad vegetables and low salt crackers If you can't make it to our factory, residents of Victoira can order on line with FREE DELIVERY @ https://viccountrymarket.com.au//tarag/product/iyi8v76hoKM