We make our cheese in Victoria. The milk and cream comes from farms in Gippsland who run Jersey cows. The milk we use is pasteurised, but not homogenised. They deliver the milk to us in Blackburn, where we make the cheese, age it and package it for sales at the Farmers' Markets. The rennet we use, is microbial produced, so our cheese can be classified as vegetarian. It is all handmade.