My journey into cheese began back in 2006 whilst living and working in France. I am a winemaker by trade and have worked many vintages around the world in my 14 years since graduating. However, it was my Burgundy vintage in 2006 that would change my career outlook and introduce me to the wonderful world of cheese creation.

Somehow I befriended a cheesemakers son who generously allowed me to visit their family cheesery and help with the Comte production. After rolling huge wheels of Comte and that glorious, heady smell of maturing caves, I was hooked!

I returned home with a desire to start my own cheese business asap…..there was just one little issue! I had no idea how to make cheese! Fast forward through the Regency TAFE academy of cheese course and I was armed and ready!

After moving west to Margaret river in 2011, I was set on opening my cheesery somewhere in the region and in June 2015 our doors opened to the public! I am super passionate about championing the glorious local produce and creating ‘real cheese’ that looks and smells as it would in France…..like Cheese!!!!

I feel my role is not only as a cheesemaker but as a passionate advocate for educating people about the way cheese should really look, smell, taste. Cheese shouldn’t be a hockey puck….it should grow legs and try to run off the plate. 


Alana Hill-Ling, Proprietor