Long Paddock Cheese

An obsession with craftsmanship.

Long Paddock Cheese is a small-batch artisan cheesemaker located at The Mill in Castlemaine on Dja Dja Wurrung Country, Victoria. Founded by former corporate lawyer Alison Lansley, Long Paddock Cheese makes soft and semi-hard cheeses, along with fresh dairy products, using certified-organic milk.

Alison is joined by Gaëtan Chapon and renowned French cheesemaker and educator Ivan Larcher. Together, they combine technical skill, thoughtful experimentation and a respect for exceptional organic milk to create an evolving range of distinctive Australian cheeses.

Though still a young business, Long Paddock Cheese has already earned significant recognition for its cheeses. Their work reflects a clear belief that small-scale, flavour-led cheesemaking can push Australian cheese forward while staying closely connected to its makers, milk and place.

Long Paddock is also home to The Cheese School, where Ivan shares his expertise through professional and home cheesemaking courses. It’s all part of their mission to lift the standard of small-batch cheesemaking in Australia and nurture the next generation of makers.

Sadly, Alison passed away suddenly in early 2026.  All of us who love cheese, whether making it, selling it or simply enjoying it, will miss her greatly.  In years to come, Australia’s small-batch cheese industry will look back on Alison as one of its true pioneers and visionaries.