Holy Goat Cheese


The farm is situated east of Castlemaine on 200 acres of rolling granite plains with spectacular views to Mount Alexander.

Carla Meurs and Ann-Marie Monda have established an organically certified goatherd and farm cheese production (National Association for Sustainable Agriculture Australia, NASAA). The goats have free range access to a rich variety of predominately native grasses, herbs and shrubs. These deep rooted, fibrous pastures suit the natural feeding habits of goats and produce high quality milk and cheeses with unique complexity and depth.

Ann-Marie and Carla have developed their organic herd management and cheese making skills on a diverse range of farms both in Australia and overseas. Their fine quality goat’s cheese reflects a respect and care for the natural environment, the health and well being of the goatherd and integrated holistic farm management.

Holy Goat Cheese is handmade to a process based on the traditional French soft curd style using slow lactic acid fermentation. The fresh, delicate curds are hand-ladled into individual moulds and allowed to drain slowly under their own weight.

Read more about Holy Goat’s Awards here…