Frequently asked questions
The short answers to the things people ask most. For anything else, give us a call or drop us a line.
Visiting & Cafe
Can I just turn up, or do I need to book?
Walk-ins are welcome during opening hours — Friday to Sunday, 9 am to 4 pm. No booking required for the cafe or farm shop. For platters and large orders, please book ahead.
Are dogs allowed?
Pet friendly outside on a lead. Australian food rules mean dogs cannot come into the cafe itself, but the verandah and outdoor tables are happy territory.
Do you run farm tours?
Not any more. Since we stopped milking in October 2026, we no longer run farm tours. The café and farm shop are open as usual, and you are always welcome to come in for a coffee and a cheese platter.
Can groups visit?
Groups are welcome in the café — please book ahead so we can have enough hands on deck. Schools, clubs, bus tours — drop us a line in advance and we will get organised.
Orders & Shipping
Do you ship cheese interstate?
No. Our cheese is sold at the farm shop in Glen Forbes. We have stopped delivering to other shops and cafés, so the farm shop counter is the surest place to find it.
Can I order a large platter?
Yes. Cheese platters and large orders are welcome — please book ahead by phone or email so we can prepare the right cheeses on the day. We are no longer taking wholesale orders.
The Milk
Do you still sell Bass River Dairies milk?
No. After sixty years, we stopped milking our herd in October 2026, so Bass River Dairies milk has finished. The café and farm shop are still open, and our own cheese is on the counter while stocks last. You can read what changed in our blog post, “Changes at the farm”.
The Cheese
Why does the cheese taste different at different times of year?
One herd, one milk, no blending. The milk in our vat on a given Monday came from our cows the day before, eating whatever the season was giving them. Spring cheese is brighter, autumn cheese richer, winter cheese earthier. Same recipe, same cheesemaker — what changed was the land.
What makes Bassine Queen Brie different from supermarket brie?
Most commercial brie is made from blended, homogenised milk and ripened on an industrial schedule. Bassine Queen comes from a single herd on a single farm with the fat structure intact, hand-rubbed with salt, and ripened on its own time. The result is a paste that softens from the rind in, with notes that shift through the season.
Are the cheeses pasteurised?
Yes — all our cheeses are made with pasteurised milk, in line with Australian regulations. The difference is in everything that happens after pasteurisation: single-herd milk, no blending, no standardisation, slow hand work.
Still have a question?
Give us a call, send an email, or drop in on a weekend. We are always happy to talk cheese.