Holy Goat Cheese is based in the rolling granite country of Sutton Grange, Victoria. Carla Meurs & Ann-Marie Monda established the certified organic dairy goat herd and cheese making facility on the farm in 2000. We produce traditional French style handmade cheeses. Our goats graze deep rooted native grass pastures. We strive to continuously grow in sustainability, generosity and quality.
How did you get started in in the industry?
We spent four years working on farms in Europe and Australia to build our knowledge, skills and confidence in organic farm management, caring for goats, making cheese and learning from a huge variety of farmers both large and small. Ann-Marie has a degree in agricultural science and Carla has a degree in music.
Tell us a bit about your cheeses
We make a range of traditional French style lactic goats cheeses. All our cheeses are made using fresh milk; this means we milk twice a day every day of the year and make cheese every day of the year. We are committed to ensuring our organic milk is in the freshest condition to start the cheese making process. Our cheese range includes fresh styles - Fromage Frais, Silk & Black Silk; surface ripened styles - La Luna, Skyla and Pandora; and we have recently added a washed rind cheese to our range - Nectar.
What is your favourite part about being a cheese maker?
Caring for our land, our beautiful goats and making a gorgeous hand made cheese that expresses our love of all that thrives on the land.
What are the biggest challenges you face in your role?
It's really honest hard work and farming is full of the unpredictable. Our greatest challenge as farmers is climate change.
What opportunities do you see for the future of the Australian artisan cheese industry?
The world is our oyster and the sky is the limit. We have the land, animals and resources to make truly beautiful, diverse and amazing cheeses. I hope we see more young farmers join our industry.
What does being part of ASCA mean to you?
It means support, education, shared knowledge, growth, encouragement and great new cheeses.