Woombye Cheese was founded by Graeme and Karen Paynter in 2013 on the Sunshine Coast hinterland surrounded by rolling green hills, creeks and bushland. Pursuing their dream of making cheese, after fast paced corporate careers, they chose this beautiful, rural location to begin a new life. They were drawn to the lush pastures of the surrounding countryside knowing they would be able to source milk, fresh, every day from the herds of Jersey and Friesian cows at neighbouring dairy farms.
Today, the dairy still sits nestled among lush, sub-tropical bushland with spectacular views over misty valleys and surrounding farmland, where the temperate climate and ample rainfall ensure the dairy herds enjoy rich, abundant pasture. In this idyllic location, the Woombye Cheese Company make and mature their award winning range of handcrafted cheeses using traditional methods and locally sourced milk. This Australian dairy is 100% family owned and Karen Paynter alongside her sister Sandra and brother-in-law Barry Cadby produce a range of cheeses such as white mould Brie and Camembert styles, to washed rind cheeses and decadent truffle triple creams.
Woombye Blackall Gold – Washed Rind, is named after the Blackall Mountain range that dominates the geography of the Sunshine Coast hinterland. This award winning cheese has a golden, orange coloured rind with occasional, small, fluffy clouds of white mould on the surface. Each cheese takes 12 days to mature, during this time it is turned daily and has a solution of brine, annatto and cultures applied by hand. These washings create the stunning orange rind that underneath a smooth, creamy textured paste is found. While the savoury, yeasty flavour of the rind is mild when young, a stronger more robust flavour develops as it ages.