Tongola Cheese is Tasmania’s finest goat cheese, made on farm, by the farmer. Our Swiss Toggenburg goats are milked only once a day, and their kids are kept with them and allowed to suckle during the day when wandering the pasture, until they naturally wean.
Tongola Cheese is made seasonally, from October to June. Some cheeses are available in the winter months. Contact us, or find us at Hobart’s Farmgate Market on the 2nd and 4th Sunday of the month, or at the Bream Creek Farmers market on the first Sunday of the month.
The range consists of:
Curdy: a very mild, fresh, unsalted, lactic-set chèvre (available as 125g, 500g or 1kg tubs)
Capris: a fresh, salted and hooped, silky smooth, round chèvre (120g)
Bloom: a camembert-style white mould cheese (average weight 200g)
Zoé: a fresh, lactic-set cheese with a wrinkly white mould skin that really packs a punch (100g)
Big B: a semi-hard, natural ring cheese, aged for at least 3 months (rounds 800g-1kg, wedges can be sold separately)