The people of Nimbin have celebrated locally produced food for generations. From our grandmothers who used their own eggs, milk and butter to make award-winning sponges at the local show, to recent arrivals who harvest macadamias, roast coffee and make their own tofu. Our cheese stands testament this tradition.
Nimbin Vally Dairy lies on a winding country road between Nimbin village and Tuntable Falls in Northern NSW. It’s the home of Kerry, Paul and three sons, together with approximately 150 of the happiest free-ranging goats this side of Capricorn.
Both Kerry and Paul come from a long line of dairy farmers and share a passion for simple wholesome produce. Paul grew up on a dairy at Woodlawn near Lismore where his brother Andew, sister-in-law Kelly and baby Boyd still farm today. Paul studied at the National Centre for Dairy Education, winning the Dairy Australia Cheesemaking Scholarship in 2007.
As the family cheesemaker, his talent is the product of his upbringing and a passion for creating great tasting cheeses...
be found making sponges and pavlovas which are renound throughout the region. After studying business and accounting at university, Kerry worked in the city for a few years, before returing to the country to provide his sons with a childhood similar to his own. As the family number-cruncher, Kerry is often the unsung hero who keeps it all ticking over behind the scenes.
Together, their produce represents five generations of Australian dairying and cheesemaking heritage. Kerry and Paul now dedicate their time to managing the farms and helping their goats and cows produce some of the best tasting produce in the region.
"Our food is what it is. No numbers in the ingredients list and no words you can't pronounce. Just a simple pleasure we’ve enjoyed for generations and are now shared.
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