Long Paddock Cheese

Long Paddock Cheese Artisan cheese (tastings!) & fresh dairy products. Handmade
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Hello, Tasmania!The wait is over! Long Paddock Cheese is now available in Tasmania at Hill Street Grocer.Hill Street is ...
09/09/2026

Hello, Tasmania!
The wait is over! Long Paddock Cheese is now available in Tasmania at Hill Street Grocer.
Hill Street is a family-owned Tasmanian business celebrating its 25th anniversary this month, with seven stores in the south of the island and three in the north.
Co-owner Natalia Urosevic is a keen supporter of small food producers.
“We champion small-batch makers and producers who share our commitment to ethical values and exceptional quality,” she says.
Natalia and her family have supported artisan and farmhouse cheesemakers since opening their first Hobart store in 2001.
“Back then, there wasn’t a lot of choice,” says Natalia. “Now Tasmania is producing outstanding cheese that stands proudly alongside imported European cheeses. We’re thrilled to welcome Long Paddock Cheese into the Hill Street family of producers.”
Tasmania, we’re delighted to finally be sending our cheese your way!
 

Where ever you are this weekend don’t forget the cheese. Come see us in the Grampians, at a farmers market, atbour shop ...
03/09/2026

Where ever you are this weekend don’t forget the cheese. Come see us in the Grampians, at a farmers market, atbour shop at the Mill Castlemaine or find our cheese at one of our brilliant retail stockists.

Last night we attended the Melbourne Food & W**e Festival’s Legends Awards. There were truly well-deserved accolades pre...
31/08/2026

Last night we attended the Melbourne Food & W**e Festival’s Legends Awards. There were truly well-deserved accolades presented to Victoria’s finest hard-working people and teams in hospitality and food and w**e production.
Our dear late friend and co-founder, Alison Lansley, was posthumously recognised for her tireless work, not just in laying the foundations for Long Paddock Cheese, but also for her decades of work with Australian artisan cheesemakers through her roles at the Australian Specialty Cheesemakers Association.
Our own Gaetan Chapon was joined by Alison’s beloved husband, David, to accept the Legends Award.
At last night’s ceremony Gaetan said, “This award really represents who Alison was and what she did. She dedicated her heart, her soul, and her incredible personality to a dream.
 
She was incredibly generous with her time, her knowledge and her energy, and was always willing to help others in this industry.
 
Receiving this award is a wonderful accomplishment and recognition of everything she gave and achieved.
 
I could talk for hours about what we have created together with Ivan and Alison, but I will keep it short and renew our huge gratitude to you all, who have been part of the journey and without whom we couldn’t be here today!
 
Last word is for you Alison, we miss you a lot here. It isn’t as fun, it isn’t as easy.
But we are really proud of what you have done. This is your legacy, we will keep it alive for you! You are a legend.”

Treat your loved ones to a delicious Australian artisan cheeseboard this weekend. Justvlike this one w**espeake cellar +...
28/08/2026

Treat your loved ones to a delicious Australian artisan cheeseboard this weekend. Justvlike this one w**espeake cellar + deli in Daylesford. Or visit a cheesemonger who sells great cheese. You’ll find a great resource in the list of cheese stockists on our website. Have a great weekend.

Hello Adelaide. Come and see us at Mould X Pinot at The Queen’s Theatre this weekend. If you can’t make it you will alwa...
27/08/2026

Hello Adelaide. Come and see us at Mould X Pinot at The Queen’s Theatre this weekend. If you can’t make it you will always find our cheese at Smelly Cheese Co. at the Central Market.

Recipe of the WeekPotato GaletteIt’s a posh potato cake. Based on the classic French galette de Savoie where fine slices...
25/08/2026

Recipe of the Week
Potato Galette
It’s a posh potato cake. Based on the classic French galette de Savoie where fine slices of potato are slathered in melted butter, season with salt and pepper and layered with alpine cheese. The galette is baked in an oven from cold – like boiling potatoes starting with cold water – to make sure the potatoes cook through. Cooked until crisp and golden it is delicious with a glass of minerally, buttery chardonnay or a lovely light red such as a Stonier Peninsula Chardonnay or a Beaulieu Pinot Noir.
Serves: 4-8 
Ingredients: 
800g Sebago potatoes, washed, peeled, finely sliced
30g cultured butter, unsalted
Salt
Pepper
160g Banksia, finely grated
Handful parsley leaves, grated.
Method:
Take a 24cm round pie tray and butter the base and sides. Line with a circle of baking paper to cover the bottom.
Place the potatoes in a bowl and drizzle over the butter and season with salt and pepper. Mix through with hands.
Lay the potato slices, in an attractive pattern, to cover the base of the pie tray. Sprinkle with a third of the cheese. Make another layer of potatoes. Cover with more cheese. Continue and finish with a final layer of potatoes.
Place in the centre of the oven, turn the oven on to 180°C and cook for 45 minutes or until the galette is golden.
Remove from oven. Place a cooling rack over the tray and, using oven mitts to protect your hands, upturn the galette and allow to cool for a few minutes before cutting.
Serve warm with a salad or as a snack.

This Saturday 22/08 sees the Melbourne Cheese, W**e & Spirits Festival at Seaworks in Williamstown. This follows a busy ...
21/08/2026

This Saturday 22/08 sees the Melbourne Cheese, W**e & Spirits Festival at Seaworks in Williamstown. This follows a busy winter for us. Our team as has travelled the country meeting a new generation of cheese lovers. There is a real vibe around artisan cheese at present, especially cheese festivals. Artisan and farmhouse cheese is something young people can discover for themselves, as our world is all about small, mainly family producers with limited marketing budgets – so live cheese tastings are where many of us invest our limited dollars. And that is where Gen Z is discovering us.
Then there are the cheeky, sometimes raunchy cheese posts by the likes of the Studd Siblings, who announce that ‘Tasting Cheese is Like Sex!’ 
And the events like Mould x Pinot Palooza, these are a huge success for Long Paddock Cheese, putting us face-to-face with thousands of cheese lovers around Australia.
What excites us most is the number of younger people genuinely curious about cheese. They want to know how cheese is made, what to drink with it, how to serve it and how to store it. We’ve seen that same enthusiasm at Melbourne’s Little Food Market, A Taste of Savour and Grace and at the farmers markets we attend every week. Our fabulous retailers, all of whom are very particular in the cheese they stock, are telling us about that sense of excitement from young cheese lovers and the cheese curious, as they fall upon something new, something delicious, a cheese they can tell their friends about.
So, there’s a new generation of cheese lovers coming through – and they’re hungry for knowledge.

Are you keen?
21/08/2026

Are you keen?

Our newsletter has dropped. Sign up at www. longpaddockcheese.com.au for recipes, news and special offers
20/08/2026

Our newsletter has dropped. Sign up at www. longpaddockcheese.com.au for recipes, news and special offers

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

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