We’d like to officially welcome organic milk made Pangrazzi Cheese to our Gippsland Cheese family.

We’re continually on the search for interesting new cheese makers, particularly from Gippsland, so it was a delight to meet Paul and Carolyn Pangrazzi and hear about their amazing cheese journey.

Paul and Carolyn are organic dairy farmers from Fish Creek in South Gippsland. They’ve historically worked their herd of approximately 120 organic milk producing cows to support the Organic Milk Co-op based in Warragul. Coming from an Italian heritage, Paul has always had a strong passion for cheese and he decided, after completing a cheese making course, to work with Barry Charlton and Cheryl Hulls from Berrys Creek Gourmet Cheese and build a state of the art cheese making facility on their property looking down the coast to Wilson’s Promontory.

The result thus far has been extremely positive. Pangrazzi currently make mainly white mould cheeses, with a 150g – 200g Camembert and a 1kg+ Brie wheel. They’ve also tried their hand at a lovely, lightly flavoured washed rind, which has impressed many of the local supporters.

We look forward to being part of their cheese making journey, and will continue to support them with sales, marketing and distribution throughout Gippsland and into Metropolitan Melbourne.