Head to the Yarra Valley Dairy shop, a converted 100-year-old milking shed, for cheese plates, locally made charcuterie, and enough accoutrements (jams, spiced figs, olives) to make a decent midday meal of your visit. But first, do a (free) tasting of the farmhouse goat and cow cheeses. The dairy is primarily known for its fresh, soft cheeses made in Italian and French styles, but there are a handful of aged cheeses, including the semi-mature White Savourine, a robust goat’s milk cheese that pairs well with an afternoon glass of rose.
To book this experience, contact Judy Perl
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