Long Paddock Cheese

An obsession with craftsmanship.

Long Paddock Cheese is the vision of Alison Lansley — a former corporate lawyer turned passionate advocate for Australian small-batch cheesemaking. Though still young, they have already made a serious mark, collecting awards while pushing boundaries in Australian cheesemaking.

Located at The Mill in Castlemaine on Dja Dja Wurrung Country, Long Paddock Cheese is led by a powerhouse team: Alison, Gaëtan Chapon, and renowned French cheesemaker Ivan Larcher — one of the world’s leading educators in the craft. Together, they create an evolving range of soft and semi-hard cheeses, along with fresh dairy products, all made from certified-organic milk.

Long Paddock is also home to The Cheese School, where Ivan shares his expertise through professional and home cheesemaking courses. It’s all part of their mission to lift the standard of small-batch cheesemaking in Australia and nurture the next generation of makers.