Sydney and its surrounding regions are home to a small but growing group of cheesemakers working with raw-milk styles permitted under FSANZ rules, alongside artisan farmhouse producers. This guide explains how these makers typically sell their cheese, 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.
Family-owned Saanen goat dairy licensed by the NSW Food Authority to produce and sell raw (unpasteurised) A2 goat milk for human consumption — goat milk has a licensing exemption from pasteurisation in NSW. Weekly raw goat milk delivery to Sydney and Melbourne, plus award-winning artisan goat cheeses and farm visits/tastings.
A specialty cheesemonger in Potts Point stocking raw A2 goat milk, with delivery available, alongside a range of legal aged raw-milk cheeses.
Artisan sheep dairy; first Australian producer licensed by the NSW Food Authority to make raw (unpasteurised) milk cheese. Flagship 'Yarrawa' is Australia's first non-cooked raw milk cheese — fully legal aged raw-milk cheese pathway. On-farm cheese & wine venue; sold via independent retailers.
Chapel Lane produces biodynamic, hand-milked raw Nigerian Dwarf goat milk (A2, never heated) on their Hawkesbury property near Sydney. Sold openly as raw goat milk under the NSW goat milk exemption in 1L and 2L bottles at the CE Foods stall at Newcastle City Farmers Market on Sundays, Castle Hill Farmers Market on the second and fourth Saturdays, and through AB Cheese at Bondi Farmers Market on Saturdays.
In Australia, the sale of raw (unpasteurised) drinking milk for human consumption is not permitted. However, certain raw-milk cheeses can be produced and sold legally where the maker meets strict processing and safety requirements set out under the Food Standards Code (administered by FSANZ). These rules cover matters like milk handling, curd treatment, ageing and testing. If you want to understand exactly what is and isn't allowed, FSANZ is the authoritative source — start there rather than relying on marketing copy.
Because the category is tightly regulated, most cheesemakers around Sydney offer a mix: some raw-milk styles made under the permitted framework, plus a broader range of pasteurised farmhouse and artisan cheeses. Goat, sheep and cow's milk all feature.
This page features a small selection of makers in the greater Sydney and adjoining regions:
Ratings and review counts are shown as recorded in our directory and will change over time. We don't publish product-level claims we can't verify — check directly with each producer for their current range, pricing and how they sell.
Artisan cheesemakers around Sydney tend to use one or more of the following channels:
Artisan and raw-milk-style cheese sits well above supermarket pricing. As a rough guide only — and prices vary by maker, milk type, ageing and season — expect something in the range of $8–$18 per 100g, or roughly $60–$120 per kilogram for many farmhouse styles. Soft and fresh cheeses often sit at the lower end; long-aged, specialist raw-milk styles can sit higher. Treat these as ballpark figures and confirm current pricing with the producer, as costs move with feed prices, seasonality and small-batch availability.
A few practical markers help separate serious makers from vague operators:
Before you buy, consider asking:
Asking these keeps the focus on what you're actually buying, and helps you compare makers fairly. When any raw-milk product comes up, remember that regulations govern what can legally be sold and for what purpose — FSANZ is your reference point, not a producer's marketing.
The Sydney region rewards a bit of effort: the best farmhouse and permitted raw-milk-style cheeses come from makers who are open about their milk, their methods and their pricing. Start with the producers listed here, taste widely at markets and farm gates, and check certifications and current prices directly.
Or read the full raw milk cheese guide, or browse all Sydney producers.
Certain raw-milk cheeses can be produced and sold legally where the maker meets the strict processing and safety requirements set out under the Food Standards Code. Raw drinking milk itself is not permitted for human consumption. For the current rules, refer to FSANZ.
As a rough guide only, expect roughly $8–$18 per 100g, or about $60–$120 per kilogram for many farmhouse styles, with long-aged specialist cheeses often costing more. Prices vary by maker, milk type and season, so confirm directly with the producer.
Producers typically sell via farm gate, farmers market stalls, delivery or online ordering, and selected independent grocers and delis. Ranges, minimum orders and delivery areas vary, so check each maker's current arrangements.
If a producer markets cheese as organic, look for genuine certification such as ACO (Australian Certified Organic) or NASAA and a certification number you can verify. The word 'organic' alone, without certification, carries no formal backing.
Ask whether the milk is raw or pasteurised and how the cheese meets the Food Standards Code, what animal the milk comes from, how long it's aged, how to store it, any certifications held, and how it's sold and kept cold in transit.