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Cambray Cheese

Cambray Cheese was born out of Jane Wilde’s passion for dairy and Bruce WIlde’s experience with sheep.

Their journey with cheese began when they bought a farm on the outskirts of Nannup in 1995 and imported three East Friesian milking sheep.

The former policeman and nurse then started the lengthy process of breeding a suitable milking flock. Bruce and youngest son Tom began building the dairy and factory themselves. They started milking in 2004 and then poured their energy into creating highly regarded cheese, taking great pride in their paddock-to-plate produce.

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. The sheep milk season runs from about September through to March, where up to almost 300 sheep are milked twice a day, 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 12 months through to four years.

Cambray also do a selection of cow’s milk cheeses with milk sourced from Walsall Dairy, an award-winning small family-run dairy just out of Busselton. Their high-milk quality results in great tasting cheeses.