Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Julian and Dianne Benson founded Apostle Whey Cheese on their Cooriemungle dairy farm in October 2005.
The move came some 30 years after they bought their first dairy herd of 65 cows and was designed to diversify their income to help alleviate tough times in the dairy industry.
It was high risk at the time, but the rewards have far exceeded anything the Benson family dreamt of.
The family’s dairy herd has been bred to produce milk with high butterfat and protein levels, which is critical to the flavours they achieve with their cheeses.
Over the years they have won many national cheese awards, for five different varieties of cheese. Their trophy cabinet is testament to the high quality, paddock to plate, boutique operation they remain committed to today.
On the top shelf of the trophy cabinet is recognition of their brie (Southern Briez) as the best white mould cheese in Australia in 2019. The same cheese then went on to win gold at the International Cheese and Dairy Awards in Nantwich, England.
"The main secret to the success of our cheeses is the quality of our milk. Luke, our son, manages the farm now and his role in producing high-grade milk means we can make the quality of cheese that we do," Julian said.
Julian and Dianne Benson founded Apostle Whey Cheese on their Cooriemungle dairy farm in October 2005.
The move came some 30 years after they bought their first dairy herd of 65 cows and was designed to diversify their income to help alleviate tough times in the dairy industry.
It was high risk at the time, but the rewards have far exceeded anything the Benson family dreamt of.
The family’s dairy herd has been bred to produce milk with high butterfat and protein levels, which is critical to the flavours they achieve with their cheeses.
Over the years they have won many national cheese awards, for five different varieties of cheese. Their trophy cabinet is testament to the high quality, paddock to plate, boutique operation they remain committed to today.
On the top shelf of the trophy cabinet is recognition of their brie (Southern Briez) as the best white mould cheese in Australia in 2019. The same cheese then went on to win gold at the International Cheese and Dairy Awards in Nantwich, England.
"The main secret to the success of our cheeses is the quality of our milk. Luke, our son, manages the farm now and his role in producing high-grade milk means we can make the quality of cheese that we do," Julian said.