Long Paddock Cheese

The Symphony of Artisan Cheesemaking

In the historic precinct of The Mill Castlemaine, a story of passion, expertise, and heritage unfolds. Long Paddock Cheese, under the stewardship of the world-renowned cheesemaker Ivan Larcher, corporate lawyer turned artisan cheese entrepeneur, Alison Lansley, and General Manager, Gaëtan Chapon, crafts more than just cheese—they craft experiences. Here, French techniques marry Australian terroir, resulting in cheeses that are deliciously different and distinctly Australian.

The inception of Long Paddock Cheese stems from a journey of transformation, spearheaded by a group of visionary dairy experts. This pivot was not a leap into the unknown but a step towards fulfilling a deep-seated passion for quality and education in Australia’s boutique dairy sector. The aim was clear: to catalyse the growth of Australian artisan cheese to the esteemed ranks of the nation’s boutique wines and craft beers.

Alison’s legal background, marked by meticulous skill and extensive training, contrasted starkly with the artisan cheese industry's support landscape. Thus began an international quest for knowledge, leading to the cross-continental collaboration with Ivan Larcher, a prodigious French cheesemaker whose expertise has been a cornerstone for cheese craft in the UK and the US.

Together with the expertise of Holy Goat Cheese’s Ann-Marie Monda and Carla Meurs, Long Paddock was envisioned to be more than a cheesemaking facility—it was to become an incubator for learning and excellence. Ivan Larcher’s move to Australia, alongside his family, marked a pivotal chapter for Long Paddock, cementing the foundation of an establishment that was to become the cradle of Australia’s next generation of artisan cheese producers.

In the throes of a global pandemic, Long Paddock Cheese & The Cheese School laid down roots and commenced operations, undeterred by the uncertainty that clouded the era. A dedicated team, passionate about the art of cheese, banded together to commence the crafting and selling of unique cheeses, all while fostering the growth of knowledge through professional and enthusiast cheesemaking courses.

Ivan Larcher, heads a small-but-skilled team making soft and semi-hard cheeses and fresh dairy products, perfectly ripened and beautifully packaged, from certified-organic cow’s milk from a nearby family-owned farm. 

Co-located and integrated with Long Paddock Cheese is The Cheese School, a place where the craft of cheesemaking is not just taught but celebrated. It serves as a fertile ground for training aspiring cheesemakers, cheesemongers, regulators, and enthusiasts and doubles as a consulting space, propelling the Australian artisan dairy industry forward. With a commitment to excellence and education, Long Paddock Cheese weaves the fabric of a supportive and collegial community.

The Distinctive Long Paddock Identity

Long Paddock Cheese is not your typical fromagerie. Their products stand out for several reasons:

1. Uncharted Flavours: They consciously craft cheeses that diverge from typical Australian varieties, thus challenging and enriching the palates of cheese enthusiasts with complex flavours.

2. Cultural Amalgamation: The team comprises a dynamic mix of French-Australian expertise and passionate cheese professionals from both local and international backgrounds.

3. Homage to Heritage: Cheese names and packaging pay tribute to the Australian flora and geology, echoing Long Paddock’s respect for the land they cherish.

4. Innovative Learning: The world’s unique integration of a cheese training facility within a commercial cheesemaking business allows students to immerse themselves fully in the artisan craft.

Long Paddock Cheese has garnered a loyal following, from devoted cheeselovers to culinary adventurers, all drawn to the exquisite and innovative offerings. They value the story, the education, and the exceptional quality that Long Paddock brings to the table. For the creators at Long Paddock, the satisfaction lies in crafting products that resonate with people’s love for cheese, influencing the growth of Australia’s artisan cheese industry, and blending French and Australian cultures to cultivate a dynamic and rewarding food enterprise.

From the early morning milk reception to the intricate dance of cheesemaking, affinage, and customer service, each day at Long Paddock is a ballet of tasks meticulously performed. It’s a space where learning is continuous, satisfaction is daily, and the love for artisan cheese is shared.

Long Paddock Cheese and The Cheese School are not just businesses—they are catalysts for change in Australia’s dairy landscape. With each cheese crafted and each lesson taught, they’re weaving a new narrative for the industry—one where artisanal excellence and education coalesce, and where the craft of cheesemaking is celebrated with every slice.