Our Story
A family dairy 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. The herd is still here. The milk still comes from the same paddocks it always has.
Glen and Kaye
Glen grew up on this farm. He knows when the pasture needs spelling and which paddock the herd prefers 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.
This is a real, working family farm. Buying our cheese and milk is what keeps the dairy running and the herd in the paddock. We do not take that for granted.
Tone Petersen
Tone makes 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 changes with the seasons because the milk does — 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.
Our Holstein Friesians
The girls move between paddocks as the grass recovers. They know the routine — morning milking, then back out to graze. We do not push them. The milk is non-homogenised and non-standardised, which means we do not break down the fat or adjust it for consistency.
Shake the bottle and you will see the cream sitting on top. That is how milk looks when you leave it alone.