We take our commitment to the Earth seriously, striving to tread lightly on the land that sustains us.

Knowing greenhouse gases from goats and cows contribute to climate change, we launched a tree planting program over a decade ago. Today, we’ve planted enough trees to offset emissions from our goats and are working toward fully balancing our cow herd and cheesemaking emissions.

Our packaging reflects this ethos—all our cheese and milk containers are 100% recyclable. We continuously monitor and reduce waste, always seeking ways to shrink our environmental footprint. Our farm runs entirely on ‘Green Power’ from renewable sources.

We’ve cut chemical fertilizers by over 80%, using composted animal manure as our primary soil nutrient. This enriches our pastures, builds soil carbon, boosts organic matter, retains moisture, and strengthens the land against erosion.

Through these efforts, we ensure Nimbin Valley Dairy remains as sustainable as it is delicious—for today and generations to come.

Nimbin Valley Dairy rests on a country road between Nimbin village and Tuntable Falls in Northern NSW. It’s home to Kerry and Paul, alongside 80 cows and 150 free-ranging goats. Nimbin locals have long celebrated homegrown food—from grandmothers baking award-winning sponges with fresh eggs, milk, and butter, to newcomers harvesting macadamias, roasting coffee, and making tofu. Our artisan cheese proudly carries on this tradition.

Kerry and Paul come from dairy farming families and share a love for wholesome produce. Paul grew up on a dairy near Lismore and studied at the National Centre for Dairy Education, winning the Dairy Australia Cheesemaking Scholarship in 2007. As the family cheesemaker, his craft reflects his upbringing and passion for great cheese.

Kerry was raised on a Kyogle dairy farm where his mother still bakes renowned sponges and pavlovas. After studying business and accounting, Kerry worked in the city before returning to give his sons a similar upbringing. As the family’s number-cruncher, he keeps things running smoothly behind the scenes.

Their work reflects five generations of Australian dairying and cheesemaking. Kerry and Paul now focus on managing the farm along with Greg, Dan and Ralph, helping their animals produce some of the region’s best milk and cheese.

Our farming philosophy is simple: from paddock to plate, we aim to provide the most wholesome, delicious food possible.

We walk lightly on the land, using farming methods that mimic nature. Our pastures thrive on legumes and composted manure, and pests are managed with biological controls instead of harmful pesticides.

Producing food free of chemicals, hormones, and antibiotics requires a different approach. It takes extra time and effort, but we believe happy, healthy animals provide the best milk for naturally tasty cheeses.

Taste the difference of wholesome, natural produce that works with our environment, not against it.

Our journey has been long and is far from over. Along the way, we’ve had help from incredibly talented people who generously shared their ideas and time.

Neil Willman and Gina del Santo, through a Dairy Australia Cheesemaking Scholarship, helped us get started in 2007.

Sam Muller, Sue Loveday, Dallas Nock, Dom O’brien and Rose Wright have also genrously had input, far greater than their inoivces ever reflected.

While many successful business people retire to leisure, Alison Lansley devoted her time and energy to the Australian Specialist Cheesemakers’ Association, driving the industry forward. She persuaded world-renowned artisan cheesemaking trainer Ivan Lacher to come to Australia, elevating the standard of local artisan cheese. The quality of the Nimbin Valley range is a testament to their dedication and the contributions of everyone involved.

Lastly, we want to thank you, our customers. Your support of Nimbin Valley Dairy allows us to continue our journey to strive toward a better way of nourishing our world. We are truly grateful that you’ve chosen to be part of this story.