The Sunshine Coast hinterland is home to a small but growing number of artisan cheesemakers, some of whom work with raw-milk cheese styles that are permitted under FSANZ rules. This guide explains what local suppliers typically offer, how they sell, 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.
Noosa Goat Co is a regenerative Nigerian Dwarf goat farm in the Noosa hinterland offering on-farm retail. Raw goat milk products are sold for artisan skincare and soap making, labelled not for human consumption, alongside workshops on cheese and kefir making and milking-goat sales. Best reached by phone or social media, as no email is published.
In Australia, the sale of raw (unpasteurised) drinking milk for human consumption is not permitted. However, Food Standards Australia New Zealand (FSANZ) does allow certain raw-milk cheeses to be made and sold, provided producers meet strict processing and safety requirements set out in the Food Standards Code. This is why you'll see some artisan cheesemakers describe particular hard or aged cheeses as "raw milk" while the same producers cannot sell you a bottle of raw milk to drink.
If you want to understand exactly which products are permitted and the conditions attached, the FSANZ website is the authoritative source. It's worth a read before you go shopping so you know what to expect on a market stall or at a farm gate.
Around the Sunshine Coast and its hinterland, cheesemakers tend to work with cow's and goat's milk, and sometimes sheep's milk. This page features producers such as Noosa Goat Co at Black Mountain in the Noosa hinterland. Expect a mix of styles depending on the maker:
Many local goat and cow dairies are small operations, so range and availability change through the year. Kidding and calving seasons affect milk supply, which in turn affects what's on the shelf.
Artisan cheesemakers on the Sunshine Coast reach customers in a few common ways:
You may also come across herd-share or similar arrangements advertised by some dairies. These are marketed in various ways and are separate from over-the-counter cheese sales — always check the details and the current legal position via FSANZ before committing.
Prices vary widely with style, ageing time and milk type, so treat the following as a rough guide only — always confirm current pricing with the producer:
Artisan and raw-milk-style cheeses generally sit at the higher end because of the labour, ageing time and small batch sizes involved. Goat and sheep milk cheeses often cost more than cow's milk equivalents due to lower milk yields.
A few things help you separate genuine artisan producers from the rest:
When you're at the farm gate or a market stall, these questions will tell you a lot:
Asking these keeps you informed and rewards the producers who are open about their practices. As always, check FSANZ guidance if you have any questions about what's permitted, and buy from suppliers who are clear about how their cheese is made.
Or read the full raw milk cheese guide, or browse all Sunshine Coast producers.
Some artisan cheesemakers sell raw-milk cheese styles that are permitted under FSANZ rules, typically aged or hard cheeses made to strict processing requirements. Raw drinking milk for human consumption is not permitted for sale in Australia. Check FSANZ guidance for the current position on which products are allowed.
Look at farm gates in the hinterland, regular farmers markets around Noosa, Maleny, Eumundi, Kawana and Caloundra, and independent delis and wholefood shops. Some producers also offer local delivery or click-and-collect. This page features producers such as Noosa Goat Co at Black Mountain.
As a rough guide, fresh chèvre and curd run around $8–$15, feta and haloumi-style around $10–$18, and aged hard cheeses often $50–$90 per kg. Prices change with milk type and ageing time, so confirm current pricing directly with the producer.
Look for independent certification through bodies such as ACO (Australian Certified Organic) or NASAA. Certified producers have had their claims audited. If a producer says they're organic but isn't certified, ask them to explain their growing and feed practices.
Some dairies market herd-share or similar arrangements, which are separate from over-the-counter cheese sales and are advertised in various ways. Always check the details and the current legal position via FSANZ before committing to any such arrangement.