Nimbin Valley Dairy lies on a winding country road between Nimbin village and Tuntable Falls in Northern NSW. It’s the home of Kerry and Paul together with 60 cows and 150 of the happiest free-ranging goats this side of Capricorn. The people of Nimbin have celebrated locally produced food for generations. From our grandmothers who used their own eggs, milk and butter to make award-winning sponges at the local show, to recent arrivals who harvest macadamias, roast coffee and make their own tofu. Our cheese stands testament to this tradition.
Both Kerry and Paul come from a long line of dairy farmers and share a passion for simple wholesome produce. Paul grew up on a dairy at Woodlawn near Lismore. He studied at the National Centre for Dairy Education, winning the Dairy Australia Cheesemaking Scholarship in 2007. As the family cheesemaker, his talent is the product of his upbringing and a passion for creating great tasting cheeses.
Kerry was raised on a dairy farm in Kyogle where his mother can still be found making sponges and pavlovas which are renowned throughout the region. After studying business and accounting at university, Kerry worked in the city for a few years, before returning to the country to provide his sons with a childhood similar to his own. As the family number-cruncher, Kerry is often the unsung hero who keeps it all ticking over behind the scenes.
Together, their produce represents five generations of Australian dairying and cheesemaking heritage. Kerry and Paul now dedicate their time to managing the farms and helping their goats and cows produce some of the best tasting produce in the region.
“Our food is what it is. No numbers in the ingredients list and no words you can’t pronounce. Just a simple pleasure we’ve enjoyed for generations and are now sharing with you.”