Maffra Cheese Co.

Science, Soil, Soul

Maffra Cheese began in 1870 as a local dairy co-op, but its modern chapter started in 1991 when chemist-turned-cheesemaker Ferial Zekiman AM set up her dairy at Tinamba near Maffra in Gippsland, on Gunaikurnai Country. Ferial’s technical background shows up in every make: understanding milk science and guiding fermentation, along with managing the welfare of farm animals. In 2016 she was recognised with the Order of Australia for her contribution to cheesemaking, and today she leads a hands-on team that mills, cheddars and salts by hand, using milk from their Holstein-Friesian herd just outside the dairy.

Awards have followed Ferial’s dedication to craft, with her Cloth-Ashed Cheddar named Grand Champion Cheese at the Australian Grand Dairy Awards, and further golds on the world stage in the UK. Around it sits a family of classics stamped with Maffra character: Riverslea Red, Glenmaggie Blue, Tanjil Blue, plus small-batch Brie, Triple Cream and even a traditional Raclette.

At Maffra, cheesemaking is both discipline and devotion. Ferial’s scientific training underpins every vat, but it’s her farmer’s instinct — watching the cows, reading the seasons, tasting the milk — that guides the final result. Each wheel is a balance of rigour and intuition, shaped by place and by hand. It’s this blend of science, soil, and soul that has made Maffra a touchstone for Australian farmhouse cheese.