The former policeman and nurse began the journey by importing three East Friesian milking sheep into Western Australia in 1997. They then started the lengthy process of breeding a suitable milking flock. Soon after, Bruce and youngest son Tom began building the dairy and factory themselves. They commenced milking in 2004.
With some guidance from a Dutch cheesemaker friend, Jane and Tom developed their own unique style of sheep and, later on, cow’s milk cheese. Originally selling the cheese through local farmers' markets and the Cambray farm shop, the business expanded to supply many of Western Australia’s top restaurants and speciality cheese stores. Cambray Cheese take pride in their high quality and traditional methods for a true paddock to plate product.
They specialise in both sheep and cow’s milk cheeses, with the sheep milk products being seasonal. The sheep milk season runs from about September through to March, where up to almost 300 sheep are milked twice a day on the farm, producing on average 1L per sheep per day. During this time Cambray produces a variety of soft cheeses, as well as hard cheeses, which are matured from anywhere from 12 months through to four years. All Cambray’s sheep milk cheeses are genuine ‘farmhouse’ products, meaning the sheep are milked on the farm, then processed on the farm by the farmer.
Cambray also do a selection of cow’s milk cheeses throughout the year. The cow’s milk is sourced from Walsall Dairy, a small family-run dairy just out of Busselton in Acton Park. Walsall Dairy has received numerous gold plaque awards in the Dairy Australia Milk Quality Awards, most recently in 2018. This award acknowledges they produce the best quality milk based on annual average bulk milk cell count, putting Walsall Dairy in the top 100 in Australia. This high-milk quality results in great tasting cheeses.
Contact detailsPhone:+61(08) 9756 2037
Email: [email protected]