Perth and regional WA are home to a small but dedicated group of cheesemakers working with raw-milk styles permitted under FSANZ rules, alongside traditional farmhouse cheese. This guide covers how these producers typically sell, what you can expect to pay, and the questions worth asking before you buy.
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.
Small commercial goat dairy near Margaret River producing raw A2 goat milk and 8 goat cheeses under the 'Sonja's Goat Cheese' label. Farm is a bio-security area not open to the public — visits by appointment only. Products stocked at Blue Ginger Fine Foods, Margaret River.
Bookara Goat Dairy is a family-run goat dairy operated by Mark and Cate Weston, based 40km south of Geraldton, WA, where they milk Saanen, Toggenburg and British Alpine goats. Raw goat milk, which is legal to sell in WA, is among their offerings, alongside other dairy products available at farmers markets including Farmers Market on Manning, Stirling Farmers Market, Growers Green in South Fremantle, Greenough Farmers Market and Geraldton Railway Market, as well as through Kakulas Sister in Fremantle.
It helps to be clear on the rules first. In Australia, the sale of raw (unpasteurised) milk for drinking is not permitted. However, certain cheeses made from raw or thermised milk can be produced and sold legally, provided the cheesemaker follows the specific manufacturing and safety controls set out by FSANZ (Food Standards Australia New Zealand). These are typically hard, aged styles where the make process and maturation meet defined standards. For the current detail, refer directly to FSANZ guidance on raw-milk cheese production.
So when Perth cheesemakers talk about "raw milk cheese," they mean cheese made under these permitted, regulated conditions — not raw drinking milk. If you're specifically after raw drinking milk, note that any product marketed as "bath milk" or "cosmetic milk," or offered through a herd-share arrangement, is sold on that basis and not as food. This page focuses on cheese.
WA's artisan cheese scene leans heavily on goat and sheep dairies as well as cows, and many operations are small farmhouse producers. Common products include:
The two producers featured on this page — Koonac Goat Farm in Margaret River and Bookara Goat Dairy near Dongara/Geraldton — are both regional goat operations. As small farm-based businesses, their ranges and availability can change seasonally, so it's always worth contacting them directly to confirm what's currently made and how it's sold.
Small WA cheesemakers reach customers in a few typical ways:
Because raw-milk-style cheeses have specific handling requirements, availability of those particular products is narrower than for general farmhouse cheese.
Pricing varies widely by style, size and where you buy. As a rough guide only — and it changes over time — expect:
Artisan and small-batch cheeses sit at the higher end because of the labour, ageing time and small production runs involved. Treat these figures as ballpark only; confirm current prices with the producer or stall.
A few things separate a supplier worth returning to:
Organic or certification claims. If a producer advertises as organic, look for genuine certification such as ACO (Australian Certified Organic) or NASAA. A certification number or logo you can verify is more meaningful than an unbacked "organic" label. Plenty of good farms are spray-free or low-input without full certification — that's fine, but they should be able to explain their practices honestly.
Transparency. Good producers are happy to talk about their herd, their feed, milking practices and how each cheese is made. Openness about which cheeses are raw-milk versus pasteurised is a good sign.
Reviews and reputation. Newer listings may have few or no reviews yet — that isn't a red flag on its own, but it's worth asking around at markets, checking social media, or simply tasting for yourself.
Freshness and storage. At markets, cheese should be kept cold and well presented. Ask about best-before dates and how to store what you buy.
When you contact or visit a cheesemaker, consider asking:
This page features Koonac Goat Farm (Margaret River) and Bookara Goat Dairy (near Dongara/Geraldton). Both are regional goat producers; contact them directly for current products, availability and pricing, as small farm ranges shift through the year.
Or read the full raw milk cheese guide, or browse all Perth producers.
Certain raw or thermised milk cheeses can be made and sold in Australia when the cheesemaker follows the specific manufacturing and safety controls set by FSANZ, typically for hard aged styles. Raw drinking milk is a separate matter and is not permitted for sale for human consumption. Check FSANZ guidance for the current detail.
Common options are farm gate sales, weekend farmers markets around Perth and the South West, specialty delis and grocers, and mail-order or delivery for aged cheeses. Some food co-ops also carry or can order local cheese for members.
As a rough guide only, fresh soft goat cheese often runs around $8–$16, feta and marinated styles roughly $10–$20, and aged hard cheeses commonly $50–$90 per kilo. Prices vary by style, size and vendor, so confirm current pricing directly.
Look for recognised certification such as ACO (Australian Certified Organic) or NASAA, ideally with a verifiable number or logo. Many good producers are spray-free or low-input without full certification, so it's fine to ask them to explain their practices.
Raw-milk cheese is made from milk that hasn't been pasteurised, produced under specific permitted conditions, while pasteurised cheese uses heat-treated milk. Ask the cheesemaker which of their cheeses are raw or thermised and which are pasteurised — good producers are happy to tell you.