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Your Shuttle
As the name suggests, Your Shuttle now provides a personalized tour se...
Trevor and Jan Brandon established their artisan cheesery and cellar door on the farm at Red Hill in April 2000, producing distinctive, handcrafted regional cheeses to complement Mornington Peninsula wines. They were first inspired by farmhouse cheesemaking in Europe, and draw upon Trevor's experience as a food microbiologist. They are joined by their son Burke and his family. Burke is a graduate in agriculture, with extensive training in cheesemaking, and has a particular interest in the management of cheese maturation and flavour development. A seasonal range of quality cheese is made using fresh, organic cow milk, free-range goat milk, and pure sheep milk, each from a single herd. During 2008 Burke & wife Bronwyn began milking their flock of East Friesian sheep and have developed a unique range of pure sheep cheeses, including the mild and nutty Prom Picnic Pecorino, soft cheeses and luscious yoghurt. Red Hill cheeses use vegetarian rennet, and are free from genetically modified organisms, artificial stabilisers and preservatives. Slow processing and gentle handling help preserve the raw qualities of the clean rich milk, resulting in cheeses with character and great depth of flavour. You will experience new taste sensations - perhaps something a little on the wild side. CELLAR DOOR FOR SERIOUS CHEESELOVERS The Tasting Room promises a high-end flavour experience. Delight in the flavours of real cheese with a tasting plate or cheese platter. The Cheesemaker's daily selection "at their peak" are available in a relaxed tasting environment to enable visitors to discover the extensive Red Hill Cheese range and make an informed choice of cheeses to take home. Also available are unique Mornington Peninsula delicacies to complement your cheese as well as knives, boards and other accessories. No facilities for groups more than 10. NO BUSES. For food safety reasons there are no tours of the cheesemaking. HOME CHEESE-MAKING CLASSES are held regularly at the cheesery - booking essential.