Nimbin Valley Dairy

Touching the Earth lightly.

Nimbin Valley Dairy is a family-run artisan cheesemaker in the Nimbin Valley on Bundjalung Country in the Northern Rivers of New South Wales. Founded by Paul and Kerry Wilson in 2007, the dairy makes small-batch cow’s and goat’s milk cheeses, yoghurt and kefir on the farm where the animals are raised.

Paul and Kerry bring five generations of dairy-farming and cheesemaking heritage to their work. Paul’s path into professional cheesemaking was cemented when he received the Dairy Australia Cheesemaking Scholarship in 2007, combining practical farming knowledge with formal training in the craft.

Set high on a ridge overlooking the Nimbin Valley, the farm is home to cows and goats whose milk is transformed into handcrafted cheese with a clear sense of place. The dairy draws on traditional French and Italian styles, while its farming approach is shaped by a respect for soil, animals and the natural cycles of the land.

Nimbin Valley Dairy remains a true farm-to-cheese operation, where milk, maker and finished wheel are closely connected.