Nimbin Valley Dairy

Touching the Earth lightly.

Nimbin Valley Dairy is a fifth-generation family farm. When Paul and Kerry Wilson, and three sons, made the leap into small-batch cheesemaking after the deregulation of the dairy industry in 2000, they brought with them a deep knowledge of the land and a passion for doing things differently. Their journey began in earnest in 2007, when Paul was awarded the prestigious Dairy Australia Cheesemaking Scholarship.

Perched on a ridge with sweeping views of the Nimbin Valley on Bundjalung Country, the farm is home to both cows and goats whose milk is transformed into award-winning cheeses — all crafted with care, tradition, and a sense of place.

Rooted in the regenerative farming methods of their forebears and inspired by the classic cheesemaking styles of France and Italy, Paul Kerry and dedicated team have built a quiet reputation for excellence. Their cheeses now grace the menus of top restaurants and the counters of fine delis across Australia.