A bold vision to redefine Australian artisan dairy, through two interlinked artisan dairy businesses based in Castlemaine, Central Victoria:

Long Paddock Cheese is a small-scale artisan organic cow’s milk cheese brand produced at and sold from its own purpose-built facility at The Mill Castlemaine. We make high-quality handmade artisan cheeses and fresh dairy products, ripened to perfection and beautifully presented. We have an onsite shop, as well as broader distribution of our products around Victoria and interstate.

The Cheese School offers professional artisan cheesemaking and other dairy training, a range of small-scale business-related training and training for cheesemongers, regulators, home cheesemakers and cheese-lovers. It also serves as a base from which we run consulting work and small-scale events.

Our vision brings together French cheese experts Ivan and Julie Larcher and their business partner Alison Lansley, a former corporate lawyer now dedicated to Australia's artisan cheese industry.

Our handmade cheeses are deliciously different, using French skill and flair to create soft and semi-hard cheeses not otherwise made in Australia but with a definite Australian identity, including:

 Silver Wattle: soft and unctuous lactic cheese, luxuriously light, an almost mousse-like paste but a savoury, rich and buttery flavour
 Driftwood: funky bark-belted soft cheese made in the style of Vacherin Mont D'or, eaten like a Camembert or baked for maximum molten effect
 Banksia: 6-8 month Raclette-style cheese, firm and elastic yet creamy & melty, packed full of sweet grassy and savoury flavours
 Ironbark: 12-month Alpine-style cooked-curd cheese, smooth dense paste and savoury brothy flavours
 Granite: 10-12 month clothbound cheddar, dense yet crumbly, daffodil yellow in colour, moist and buttery with complex flavours of grass, butter, a hint of earth, a clean line of acid and long satisfying umami deliciousness
 Bluestone: dense buttery semi-hard cheese spiked with blue veins