We are fifth generation dairy farmers and artisan cheesemakers.

Producing both cow and goat milk products on our farm in Nimbin, Australia, we are inspired by the regenerative farming practices of our forebears and the traditional cheesemaking practices of France and Italy.

Nimbin is a small community of 300 people, set amidst the stunning Nightcap Ranges and rolling green hills of the Northern Rivers region of New South Wales.

Our produce is what it is. No numbers in the ingredients list and no words you can’t pronounce. Just simple pleasures we’ve enjoyed for generations and are now sharing with you.

Our Region

Our area is the traditional home of the Bundjalung people, with European settlers arriving in the late 1800s to harvest timber and establish dairy farms and banana plantations on the rich volcanic soil.

In 1973, a second wave of European settlers arrived in Nimbin during the 10 days of the famous Aquarius festival. This was an historical moment not only for Australian pop culture, but also the local region, as many people attending the festival decided to stay. This new wave of settlers sought an alternative lifestyle, guided by a philosophy of sustainability, community, resilience and simplicity.

This philosophy continues to drive a thriving local economy of small farm-based food producers, restaurants, cafes, cooperatives, road stalls and markets showcasing some of the highest quality, short supply chain, natural produce in the country.

Our Animals

The goats and cows at Nimbin Valley spend sunny days grazing outdoors across 120 hectares of fertile green pastures. Their wellbeing is a priority for us, so we don’t feed them anything else we wouldn’t be happy to eat ourselves. Their diet is balanced with the correct amounts of protein, energy, minerals and vitamins. This, in turn, ensures they produce the highest quality and best tasting milk.

Kerry tends to our animals and conducts regular health checks on each and every member of the herd. If an animal is prescribed antibiotics, she is rested from the milking herd until fully recovered. This is one of the ways we keep our milk and cheeses completely free of chemicals, hormones and antibiotics.

In our experience, happy and contented animals yield the most wholesome and delicious produce. Try our products and taste the difference.

“The milk is creamy and delicious, their cheeses have fantastic texture and taste. The dairy animals have lush green hill paddocks and live a low stress lifestyle. On top of that the people behind the business are genuine, honest and caring. As a consumer this is the sort of business I want to support.”

Scott Ford

“Amazing cheese from one of Australia’s finest cheesemakers, and great advocates for small scale, sustainable, ethical farming.”

Donovan Jacka

“Kind and generous owners plus really good authentic products, what more could you ask for?”

David Brown

“Have always loved the product and service from Nimbin Valley Dairy but now they have given us even more reason to love them. Setting up a home delivery service in this difficult time to ensure we can still access their amazing produce and don’t have to leave our house to do it is very much appreciated. Thank you Nimbin Valley Dairy you are brilliant.”

Amanda Keller

“All the Nimbin cheeses are off the charts when it comes to taste. The hard cheese and goats are my favourites. We eat lots of cheese and there’s always a Nimbin buried in the platter. We love it with just a dash of mustard, as my missus is Dutch and of course a glass of Shiraz to wash it down!”

Michael Hennessy