A Cheese Lover’s Guide to Tasmania

Coal River Farm is the creation of Daniel and Melanie Leesong, who gave up corporate life to pursue a creative existence. The farm, just 20 minutes’ drive from Hobart’s CBD, is open to visitors who can see firsthand this collaboration of artisans growing fresh produce and making cheese and chocolate. Head cheesemaker Tim Gadischke refined his cheese making skills on the mainland at some of Australia’s best cheese producers. His wealth of cheese making knowledge, which spans over 15 years, ensures the handmade cheese is of the finest quality.

Ashgrove Cheese is showcased on board Spirit of Tasmania as part of our “Flavours of Tassie” program, but you’ll find the artisans behind the produce just 25 minutes east of Devonport. The Ashgrove Cheese factory and Tasmanian Farm Store is open to the public year-round and offers a range of creamy farm-fresh offerings including ice-cream, bottled milk, cream and butter, as well as cheese. Learn more about life on the farm, catch a sneak peek through the viewing window to watch the cheese being made, and stock up on provisions at the farm store. Our tip: grab a cheese platter – it’s the ideal ingredient to pack in a picnic hamper before finding a picturesque spot for lunch on your Tassie road trip.

In Tasmania’s north-east, you’ll discover, Pyengana Dairy. Famed for their mature English-style cheddar, Pyengana’s Healey family have been making cheese using traditional methods for more than 100 years. Taste their award-winning cheese, watch the cheese being made and visit the Dairy Shop for Tasmania’s finest produce. Don’t miss their flavoured cheddars, matured an average of 3-4 months and infused with seasonal flavourings such as herb, caraway and peppercorns. Visit the Holy Cow Café, overlooking Pyengana’s lush dairy farm, open daily for breakfast, lunch and snacks – or simply a farm-fresh, creamy milkshake.

Head to Bruny Island, near Hobart, to taste the artisan cheese at Bruny Island Cheese Co, founded by European-trained cheesemaker Nick Haddow. At the company’s Cellar Door you’ll find a selection of treats that combine traditional cheesemaking and maturation techniques with a distinctly Tasmanian flavour (don’t miss the oozy goodness of the Otto, a fresh cow’s milk cheese wrapped in prosciutto and baked for 15 minutes). There’s also a brewery here – Bruny Island Beer Co – so you can enjoy a cheese platter and local brew at the same time. 

Grandvewe Cheese is Australia’s only certified organic sheep dairy and produces handcrafted cheeses, gelato and yoghurt. They’re located in beautiful Birchs Bay (about 40 minutes south of Hobart) and you can taste Grandvewe’s award-winning cheeses, enjoy cellar door wine tasting and watch sheep-milking demonstrations (3pm daily, October to March). Grandvewe also runs “Australia’s smallest distillery” making vodka and gin from sheep whey. The kids are welcome to feed and pet the lambs and the adults will be equally happy with a cheese platter and glass of wine overlooking the farm’s rolling hills and the sparkling waters of the D'Entrecasteaux Channel. 

Information included in this blog is correct at the time of publishing. Please contact individual operators for further information.