Dellendale Creamery cheeses are inspired by artisanal knowledge and innovation.
Our passion is to produce and enjoy firmer alpine-style cheeses. We respect the heritage guidelines of traditional recipes and inject our own style inspired from the milk and surrounds of Denmark, Western Australia.
We incorporate Australian flavours, adding native herbs and spices to the cheese through infused washes and sometimes as a flavour bomb inside the cheese.
We also produce fresh cheese dips, classic soft white-moulds and our semi-firm Shadforth Tilsit and Churchill Rd Raclette.
We use traditional artisan methods — hand labour — to process the milk, cut the curd, wash and turn cheeses, and monitor curing and affinage. We ripen our cheeses in our climate-controlled cellars until they are matured and ready to eat. Our firm to hard-cooked cheeses are aged for six months or more.
Dellendale Creamery’s milk is sourced from our neighbour’s modern robotic dairy, which allows the cows to self-select the time they are milked; some regularly visit the dairy up to three times in 24 hours to relieve the pressure in their udders. In a close association, the cows away from the main milking herd run and feed on Dellendale Farm right outside our factory.
Due to our strong oversight of quality made possible by the relatively small volumes produced in our factory, we are keen to experiment and trial new ideas. Please feel free to contact us to discuss tailor-made cheeses.
For bulk orders, please contact our distribution agent in WA, Crump Agencies.