The Ethos team arrived at Grandvewe Cheese late in the afternoon, just in time to see the sun streaming over the hills onto the still water of Birchs Bay in the d’Entracasteaux Channel. We were met on the covered deck by Nicole Gilliver, the farm manager then taken through to the milking sheds to see the real operations at the farm.
It was here that Nicole talked us through the Grandveue process from the beginning. The cheesery first started in 2001 with a small flock of dairy sheep. It has evolved using only organic farming methods to be not just a dairy but a stud farm; exporting Awassi dairy and meat lamb as well as their own Grandveue dairy lamb genetics world-wide.
Nicole showed us the state-of-the-art technology that has helped her to develop one of the most premium bloodlines of dairy sheep anywhere in the world, and has been instrumental in ensuring the optimum health and milk production of her own dairy flock.
It was then into the cheesery to see a how a wheel of their signature Sapphire blue matures from the inside out. Winner of the Champion Cheese of Show in the Sydney Royal Show 2012 in a lineup of over 350 of Australia’s best cheeses. It has been a staple on our cheese board for a long time now, and we were excited to see it being made and help celebrate the amazing national prize.
We tasted fresh ewes’ milk and asked Nicole as many questions as we could think of before departing with a crate of milk and a quick goodbye to the lambs in the shed.
Nicole has proven to be a huge inspiration to all of us here at Ethos. To meet and listen to another young person (just like us) who is so passionate about her industry and Tasmania, producing many world-class products. To be doing it all naturally and ethically is a truly wonderful thing!