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Grandvewe Cheese

Season 2

Picture a farm overlooking the ocean. It sounds idyllic for the landowners and the animals seem pretty happy about it too. This 40-acre pocket of paradise is located in southern Tasmania’s Birchs Bay. But in their own words – their “soil sucks”. So how then do the farmers manage to produce the award-winning produce that is Grandvewe Cheese? See what they did there? That’s ewe as in the sheep. Here, it is all about the sheep. To learn more, CEO Diane Rae joins me to discuss:

  • Diane’s favourite place on her beautiful farm.

  • After falling in love with Tasmania, Diane and her partner moved to the land and she shares why she chose dairy sheep farming.

  • It’s no secret that the soil on her land terrible but, by creating her own dairy breed she has been able to use the land as it is.

  • The robust nature of Diane’s sheep is what makes the process possible. They even lactate for 7-8 months.

  • The variety of product she makes from sheep milk and the international awards her cheeses have won.

  • Innovative ways of shipping as they wrap cheese in frozen sheep’s wool to keep it cool – instead of using plastic ice bricks!

  • 360 recycling has also been applied to the cheesemaking process – leftover whey is sent to her son’s distillery to go into spirits.

  • Diane’s approach to keeping lambs, milking sheep and her retired ladies.

  • What she loves most about life on the land.

  • The most unexpected thing to happen while looking after her dairy sheep. Debunking the most common misconception.

  • Diane’s ultimate dream for the future.

We hope to see you back on the road soon, to learn more about how Australia grows on the next episode of Australian Farmers with Angie Asimus.

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