Raw milk cheese has a small but dedicated following in Victoria, made by cheesemakers working within the styles permitted under FSANZ rules. This guide explains how these producers typically sell their cheese around Melbourne, what you'll pay, and how to choose a supplier you can trust.
Raw (unpasteurised) milk is generally not permitted to be sold for human consumption in Australia, with narrow licensed exceptions (e.g. NSW-licensed raw goat's milk and certain aged raw-milk cheeses). Listings describe how each supplier markets their products (e.g. cosmetic/bath milk, herd shares, licensed exemptions) — verify a supplier's licensing directly with them and always follow FSANZ guidance.
Not-for-profit co-operative of 50+ Bellarine growers and producers running a regular farmgate market; vendors include certified organic market gardens (Bellagreen, Birdland) and spray-free growers.
One of regional Victoria's earliest farmers markets (since 2004), 3rd Sunday monthly 9am-1pm, 100+ stallholders. Stallholder criteria discourage wasteful plastic and encourage nil or minimal chemical use; organic vendors include Daylesford Cider (ACO), Long Paddock Cheese (certified organic), Bullarook Creek Farm and Stoney Creek Oils.
Fifth-generation South Gippsland farm; Victoria's first Dairy Food Safety Victoria-licensed raw milk cheese facility. Handmade certified organic raw (sheep) milk cheeses incl. 'Moyarra Reserve' - legal raw milk product under FSANZ Standard 4.2.4 (aged raw milk cheese), not a drinking-milk supplier. Farm shop and cheesemaking classes.
First, a quick point on the rules. In Australia, raw (unpasteurised) drinking milk cannot be sold for human consumption. Cheese is different: FSANZ standards permit certain raw-milk and thermised cheeses to be made and sold, provided producers meet strict processing, ageing and safety requirements. So when you see "raw milk cheese" from a licensed Australian dairy, it has been produced under an approved food safety program — not simply made from unregulated milk. If you want the detail, the FSANZ website is the authoritative source on which cheese categories are allowed and the conditions attached.
This page features cheesemakers working with permitted raw-milk styles alongside artisan farmhouse cheese more broadly, including Prom Country Cheese at Moyarra in South Gippsland, which currently holds a 4.6★ rating from 188 reviews.
Around Melbourne and regional Victoria, artisan cheesemakers use a mix of sales channels, and most use more than one:
Prices vary widely by style, ageing and producer, so treat the following as a rough guide only — always check current pricing directly with the seller. As a general indication in Australian dollars:
Aged and raw-milk styles sit at the higher end because they tie up milk, time and cellar space for months. Market and farm-gate prices can differ from retail, and freight adds cost for delivered orders.
With artisan cheese, transparency matters more than marketing. A few things worth checking:
Licensing and food safety. Any legitimate raw-milk cheese sold in Australia is made under a registered dairy food safety program. A good producer will be happy to talk about how their cheese is made and aged.
Organic certification. If a producer makes organic claims, look for certification through a recognised body such as ACO (Australian Certified Organic) or NASAA. Certification means the claim has been independently audited rather than just stated on a label. Plenty of excellent cheesemakers aren't certified organic — but if the word "organic" is used, certification is what backs it up.
Transparency about practices. The best producers are open about their milk source (own herd or a named supplier), pasture and feeding practices, and how the cheese is made. Vague or evasive answers are a reason to keep looking.
Reviews and reputation. Ratings like Prom Country Cheese's 4.6★ across 188 reviews give a sense of consistency and customer experience over time. Read a spread of reviews rather than just the score.
Freshness and handling. For delivered cheese, ask how it's packed and how long it's in transit. For market stalls, note whether cheese is kept properly chilled.
Whether you're at a farm gate, a market stall or ordering online, these questions will tell you a lot:
Get cheese home and into the fridge promptly, ideally in the vegetable crisper where it's a little more humid. Keep it wrapped in cheese paper or baking paper rather than cling film so it can breathe, and bring it to room temperature for 30–60 minutes before serving to get the best of the flavour. Buy what you'll eat within a week or two rather than stockpiling soft styles.
Melbourne's proximity to Gippsland and the state's other dairy regions means there's a genuinely good range of farmhouse cheese within reach. Start with a producer you can talk to, ask the questions above, and taste widely.
Or read the full raw milk cheese guide, or browse all Melbourne producers.
Yes, certain raw-milk and thermised cheeses can be made and sold in Australia when produced under FSANZ-approved food safety and ageing requirements. This is different from raw drinking milk, which cannot be sold for human consumption. See the FSANZ website for the current rules on which cheese categories are permitted.
Common channels include farm gate and cellar door shops in regions like Gippsland, farmers market stalls across Melbourne, specialist cheesemongers and delis, online chilled delivery, and some food co-ops or box schemes. Many producers use several of these at once.
As a rough guide only, fresh and soft styles often run around $8–$16 per portion, semi-hard styles roughly $45–$70 per kilo, and aged or long-matured styles $60–$100+ per kilo. Prices vary by producer and change over time, so always confirm current pricing directly.
If a producer claims their cheese is organic, look for certification through a recognised body such as ACO (Australian Certified Organic) or NASAA. Certification means the claim has been independently audited. Many good cheesemakers are not certified organic, but the word "organic" on a label should be backed by certification.
Keep it refrigerated, ideally in the crisper, wrapped in cheese or baking paper rather than cling film so it can breathe. Bring it to room temperature for 30–60 minutes before serving, and eat softer styles within a week or two. Ask the maker for storage advice specific to the cheese you buy.