Finding Cheese & Dairy in Tasmania: Producers, Markets & Shops

Tasmania's clean environment, pasture-based dairying, and artisan culture produce Australia's most distinctive cheeses. Here's where to find them.

Renowned Cheese Producers (Direct Sales/Visits)

• Bruny Island Cheese Co. (Bruny Island) – Nick Haddow's clothbound cheddar, Tomme, blue. Cellar door, tours.
• Ashgrove Cheese (Tasman Peninsula) – Family farm, cheddar, feta, lavender cheese. Cafe, factory viewing.
• King Island Dairy (King Island) – Roaring Forties blue, Cape Wickham brie, Black Label cheddar. Visitor centre.
• Wicked Cheese (Cygnet, Huon Valley) – Organic, raw milk cheeses. Farm gate sales.
• Pyengana Dairy Company (North-East) – Clothbound cheddar (12–24mo), café, viewing window.
• Bruny Island Creamery – Small-batch, seasonal. Farm shop.
• Woodbridge Smokehouse (Huon Valley) – Smoked cheeses, charcuterie.
• Fat Pig Farm (Derwent Valley) – Matthew Evans' farm, cheese workshops, long lunches.
• Red Cow Dairies (Old Beach) – Organic, A2 milk, cheese, yogurt.
• Grandvewe Cheeses (Birchs Bay) – Sheep milk cheeses, café.

Farmers' Markets (Best for Variety & Freshness)

• Salamanca Market (Hobart, Saturdays) – Multiple cheese stalls, huge crowds
• Harvest Market (Launceston, Saturdays) – Northern producers well-represented
• Deloraine Harvest Market (Deloraine, Saturdays) – Artisan focus
• Bruny Island Market (Sundays, seasonal) – Island producers
• Farm Gate Market (Hobart, Sundays) – Curated, producer-only

Specialist Retail

• The Tasmanian Cheesesmith (Hobart) – Curated selection, expertise, pairings
• Hill Street Grocer (Hobart, Launceston) – Excellent local range
• Eat Drink Tasmania (Hobart) – Specialist providore
• Providore (various) – Quality local focus

Supermarkets

• Woolworths/Coles – National brands + "Local" ranges (Ashgrove, King Island, Lactos)
• IGA independents – Often better local selection

Seasonal & Event Access

• Tasmanian Food & Wine Festival (various)
• Agfest (Carrick, May) – Dairy competitions
• Cheese-making workshops – Multiple producers offer courses

Ask for "Tasmanian-made" – supports island dairies. Try raw milk cheeses where available (distinctive flavor). Pair with local pinot noir, cider, or whisky.