Little Creek Cheese

This Wyong-based company has been in operation for only 14 months and has already won 2 silver awards for their gourmet handmade cheese, so they must be doing something right! The Parsons family, Russell and Sue, had a passion for cheese and in the past thought it was only a hobby but enjoyed it so much that they turned it into a full time career. As always, The Entrance Lake House is committed to using local producers and support the community.

The award they won was from the DIAA Australian Dairy Product Competition in March 2012. The cheeses that were awarded was their BBQ cheese which Sue describes as “not too salty and not too hard, and cooks up a treat” - Sue and she goes on to describe how because they hand make their cheese they are able to take on customer feedback to continually improve their recipe and make sure the customer is getting the best quality cheese. 

Their other awarded cheese was the Garlic and Dill Salad Cheese, fetta style, made from cow’s milk rather than the traditional goat and sheep milk. This Canola oil marinated cheese is great with salads and pizzas and Russell describes the making of this cheese as “I love making the salad cheese, it requires you to be gentle and patient, it’s the Zen of cheese making.” – Russell.

As happy news for the vegetarians in the audience, all their cheeses have no added colours and because they use non animal rennet, are suitable for vegetarians!

Little Creek Cheese also gets out and about for such a boutique cheese producer. They have had a feature story on NBN News for their above mentioned dairy awards and have taken part in competitions run through local tourism websites. They regularly have stalls at local markets and enjoy getting out and about in their local community. 

For more information, go to their website or follow them on Facebook for everything cheesy! We couldn't be happier to be working with them and have their products featured on our menu when we open very shortly!

TELH