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At PowerHouse Cheese, we craft our delicious cheeses in Victoria. The milk and cream come from a farm in Gippsland who run Friesian cows. Their milk is transported to St David’s Dairy in Fitzroy, and pasteurised (but not homogenised) there. Friesian cows typically [produce 45-70% A2 milk, with the remaining] balance being A1 milk.
They deliver the milk to us in Blackburn, where we make the cheese, age it and package it for sales at local farmer’s markets. The rennet we use is microbially produced, so our cheese can be classified as vegetarian and is all handmade.
To learn more about our artisan cheeses and to place your order, simply contact us today.