Our Story
A family farm on the Bass Highway at Glen Forbes, South Gippsland.
Attilio and Mary
In 1966, Attilio and Mary Bisognin put down roots on the Bass Highway at Glen Forbes. Good rainfall, rich pasture, and the kind of quiet that lets you hear the herd coming in for milking. They built a dairy and started a family, and the two have been the same thing ever since.
The farm is still here, and so is the family. For sixty years the milk came from the same paddocks it always had.
Glen and Kaye
Glen grew up on this farm. He knows when the pasture needs spelling and which paddock the herd preferred in autumn. His partner Kaye runs the shop and the cafe, and has a way of making everyone who walks through the door feel like they have been coming here for years.
In October 2026, after sixty years, we stopped milking. The café and farm shop carry on, and our own cheese is on the counter while stocks last. Thank you for every bottle and every wheel — we do not take it for granted.
Tone Petersen
For years Tone made cheese three days a week. No production line. No automation. Just his hands, the morning milk, and decades of knowing what the curd should feel like at each stage. The cheese changed with the seasons because the milk did — richer in winter, lighter through summer, always honest.
Good cheese starts with good milk, and good milk starts with a happy herd on good pasture. It sounds simple. It takes a lifetime to get right. The wheels Tone made are still maturing in our cool room.
Our Holstein Friesians
For sixty years the girls moved between paddocks as the grass recovered. They knew the routine — morning milking, then back out to graze. We never pushed them. The milk was non-homogenised and non-standardised: we never broke down the fat or adjusted it for consistency.
Shake a bottle of Bass River Dairies and you would see the cream sitting on top. That is how milk looks when you leave it alone.