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Thursday 9:30am - 4:30pm Friday 9:30am - 4:30pm Saturday 9:30am - 4:30pm Sunday 9:30am - 4:30pm

Long Paddock Cheese

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Castlemaine, VIC
Long Paddock Cheese

Artisan cheese (tastings!) & fresh dairy products. Handmade
(2)

04/06/2026

Have you tried hot Driftwood? It’s like a mini fondue. See us at Farmers Markets or retail stores around Australia - find stockists through link in bio.

28/05/2026

Today is a good day for a toastie. A generous serve of Long Paddock Cheese melted between two slices of Sprout Bakery bread. We have the croque monsieur & ‘The Mill’ rarebit this weekend. Come and see us at The Mill Castlemaine. (Ps. This is Maxine from Normandy. She was working in The Cheese Shop but now is travelling Australia. Bon voyage mon amie)

27/05/2026

Thinking of cheese for the weekend? We’re at festivals and farmers markets all weekend. Checkout our fabulous stockists in link in bio

25/05/2026

Stuffed Swiss Veal Schnitzels
Our Driftwood is an homage to the French Vacherin Mont d’Or, a cheese made in the Jura Mountains both in France and across the border in Switzerland. What unites them both countries is a band of spruce bark, or sangle, that is wrapped around the girth of the cheese holding in the gooey interior as it ripens whilst adding a wonderful rich flavour of the forest. Here we’re using it inside thin slices of crumbed veal with a little sage and shallow fried.
Serves 4
Ingredients
8 veal schnitzel
180g Driftwood, cut into slices
4 slices Oakwood smoked ham
Small bunch sage leaves
100 ml milk
1 egg
Plain flour, for dusting
1 cup panko breadcrumbs
30 g butter
60 ml olive oil
Salt and pepper

Method
Place the veal on a bench and pat dry with paper towel. Cover each with a little plastic film. Flatten out each piece with a rolling pin. Lightly season each piece. On four of the pieces of veal lay some ham, Driftwood and sage. Cover each with another piece of veal. Secure with two tooth pics and press gently together.

Beat the egg into the milk and place in a shallow tray.
Dust each of veal schnitzel in flour, then dip into the milk and egg mixture. Coat each schnitzel in the breadcrumbs and place in a single layer on a tray.
Place the butter and oil in a heavy-based frying pan over medium-high heat.
When hot, fry the schnitzels in the butter and oil until golden.

Place the cooked escalopes on a tray and rest covered for a few minutes.

Serve hot with fries, salad and a glass of light red wine.

22/05/2026

We asked Jen Latta from in Daylesford ti match a wine with our Driftwood. “Driftwood
I love the forest floor and pine notes of Driftwood, its dense texture and powerful aroma. I wanted something that could cut through the richness while also working with Driftwood’s strong sense of deliciousness. So I reach for North Wine’s Crémant, a Pinot Noir/Chardonnay sparkling blend made méthode traditionnelle. It has a clean line of acidity that cuts through the richness and, after a year on lees, lifted brioche notes that work with the aroma. Plus, that yeast contact gives it a mouthfeel that works with the broken-down protein in the cheese. To put it simply — it’s a match made in heaven. Or Macedon Ranges, actually.”
Winespeake
4/26 Vincent St, Daylesford

19/05/2026

Meet Jen Latta from Winespeake
In an old shop looking out over Daylesford is one of the country’s best wine bars. Winespeake stocks over 1,000 wines, almost all from small family producers — some from around the world, but mostly from Australia, with a focus on local wines. They also have a deli stocking great artisan smallgoods and an awesome range of farmhouse and artisan cheeses. They not only stock all our products, but also make a cheese platter with two cheeses, sourdough crackers from Twofold Bakery (described as the best in the country), and seasonal accompaniments. Drop in to Winespeake at 4/26 Vincent St, Daylesford order a Long Paddock Cheese plate and glass of Victorian wine.

17/05/2026

Driftwood Quiche
A truly delicious tart filled with a rich savoury custard flavoured with our aromatic Driftwood cheese. The pastry is based on the classic pâte brisée shortcrust pastry and, if you can make it with our French-style cultured butter, it will be even better! Try this tart served warm with a salad and a glass of light red.
Serves 4-8
Ingredients
Pastry
150 g plain flour
110 g unsalted butter, cold and diced
30 g Ironbark (or parmesan), finely grated
½ tsp salt
40 ml ice-cold water
5 ml lemon juice
Filling
5 eggs
300 ml cream
180 g Driftwood, cut or torn into fine pieces
Small bunch chives, finely chopped
Salt and ground pepper
Method
Preheat the oven to 200°C.
Place the flour, butter and salt into a food processor and pulse until the mixture resembles fine breadcrumbs. Mix in the Ironbark. Add the water and lemon juice and pulse briefly until the dough just comes together. Turn out, knead lightly, wrap in plastic film and refrigerate for at least 30 minutes.
Grease a 23 cm tart tin. Roll out the chilled pastry into a 26 cm round and line the tin, leaving a slight overhang. Prick the base with a fork, line with baking paper and fill with baking weights or dried beans. Blind bake for 15 minutes, remove the weights and paper, then bake for a further 5 minutes until pale golden.
Turn the oven to 220°C.
Break the eggs into a bowl and mix with the cream. Add the chives and season with salt and pepper. Fold in the Driftwood. Pour into the pastry case.
Bake for 30 minutes or until golden.

15/05/2026

For this Saturday only we are heading to Inverloch Farmers Market. South Gippsland chums, if you miss us there you can always find our cheese at the excellent Loch Cheese Merchant. Try our driftwood! It is like a French Vacherin Mont d’Or and be baked to make a mini fondue!

11/05/2026

Some of the cheeses we make are for our local community and farmers’ market customers. Just a few – but very delicious. One is Boronia. It’s a blend of fromage frais with garlic, fresh herbs, olive oil, salt and pepper all mixed together to form a delicious savoury cheese. Fresh, light, tangy and packed with flavour, you can pair it with smoked salmon, stuff it into a baked potato or spoon it over crusty bread.
Next time you’re at The Mill Castlemaine come and see Ruby in the Cheese Shop or find us at the following farmers’ markets:
Castlemaine Farmers’ Market –  Woodend Community Farmers’ Market –  Boroondara Saturday Farmers’ Market –  Talbot Farmers’ Market –  Lancefield Farmers’ Market –  Coburg Farmers’ Market –  West Footscray Farmers’ Market –  Eltham Farmers’ Market –  Williamstown Farmers’ Market –  Carlton Farmers’ Market –  Gasworks Farmers’ Market –  Alphington Farmers’ Market –  Flemington Farmers’ Market –
The Mill Castlemaine

Address

9 Walker Street
Castlemaine, VIC
3450

Opening Hours

Thursday	9:30am - 4:30pm
Friday	9:30am - 4:30pm
Saturday	9:30am - 4:30pm
Sunday	9:30am - 4:30pm

Website

http://www.longpaddockcheese.com.au/, https://longpaddockcheese.com.au/the-cheese-school/, https://longpaddockcheese.com

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