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Lemon Myrtle Scones

Makes 20 Prep time 15 minutes Cook time 40 minutes
  • 4 cups self-raising flour, sifted
  • 100g Bodalla Drovers Delight Cheddar Cheese, coarsely grated
  • 1 cup pure cream
  • 1 ½ cups lemonade
  • Double cream and Davidsons plum jam, to serve
1 Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with non-stick baking paper. 2 Mix all ingredients together until well combined. Turn out onto a lightly floured surface, then pat out to 2cm thickness. Use a 6cm round biscuit cutter to cut out rounds from dough. Re-roll off

Creamy Pepperberry Steak

Serves 4 Prep time 5 minutes Cook time 20 minutes
  • 4 corn cobbs, husks removed
  • 4 thick beef rib eye cutlets
  • 4 (200g) thick slices Bodalla Pepperberry Cheddar Cheese
  • Steamed broccolini, to serve
1 Preheat oven to 200°C/180°C fan-forced. Line a baking tray with non-stick baking paper. 2 Preheat a barbecue or large char-grill pan over medium-high heat. Add corn; cook, turning often, for 5 minutes or until just tender and lightly charred. Remove and keep warm. Add beef; cook for 2 minutes, turn, then cook for 2

Gumleaf Smoked Cheese Burger

Serves 4 Prep time 15 minutes Cooking time 8 minutes
  • 50g butter
  • 200g cap mushrooms, sliced
  • 2 green onions, sliced
  • 800g beef mince, seasoned, shaped into 4 patties
  • 4 (200g) thick slices Bodalla Gumleaf Smoked Cheddar Cheese
  • 4 brioche burger buns, split, toasted
  • ½ cup tomato relish
  • 25g baby rocket leaves
  • Sweet potato fries and large dill pickle, to serve
1 Melt butter in a large saucepan over high heat. Add mushroom; cook, stirring, for 2 minutes or until starting to soften. Add green onion; cook, stirring, for 1 minute or until

Native Thyme Biscuits

Makes 30 Prep time 20 minutes + 1 hour chilling Cooking time 30 minutes
  • 125g butter, softened
  • 100g Bodalla Tucker Time Cheddar Cheese, crumbled
  • 1 egg, whisked
  • 1 ¼ cups plain flour
1 Mix butter and cheddar together until well combined. Add egg; mix until well combined. Add flour; mix until well combined. Knead biscuit dough until well combined smooth, then shape into a 5cm thick, 16cm long log. Roll up in plastic wrap, twisting ends to seal. Chill for 1 hour or until firm. 2 Preheat oven

Sage and Saltbush Tart with Caramelised Onion

Serves 6 Prep time 20 minutes Cook time 30 minutes
  • 1 large sheet frozen shortcrust pastry, thawed
  • 2/3 cup caramelised onion
  • 200g Bodalla Sage and Saltbush Cheddar Cheese, crumbled
  • 4 eggs, whisked
  • ½ cup thickened cream
  • 1 baby fennel, trimmed, leaf tips reserved, very thinly sliced
  • 4 large figs, quartered lengthwise
  • Extra virgin olive oil, to drizzle
1 Preheat oven to 200°C/180°C fan-forced. Place a baking tray in oven to preheat. Grease a 22cm (base measurement) fluted tart pan with removable base. 2 Line prepared pan with pastry, cutting to fit. Trim

Bodalla Dairy Yoghurts

Bodalla Dairy Yoghurts Bodalla Dairy’s yoghurts are a “must have” product for many of our regular customers. Try our Macadamia and Coconut,   the nuts are generous and chunky crunches, contrasting with the shaved coconut, so fresh, so full of the original flavour. And then there is a mixed berry, a mango, natural and “greek style” unsweetened. All are popular, the fruits are real and pure.

Artisan Cheese

  Bodalla Dairy’s Artisan Cheeses. Cheese gradingOur artisan cheese-maker Lucasz Klekowski has just been honoured with an invitation to be a judge at the prestigious Dairy Industry Association of Australia’s NSW product competition in Sydney this April. He will be on the team judging several categories: milks, flavoured milks, cheddar, other cheeses, dips and yoghurts. Winning an award at this event REALLY counts, and ensures commercial recognition. So what is an artisanal cheese-maker? One who makes

What happens to male calves at your dairy farm?

We are often being asked? What happens to male calves at your dairy farm? It is a hard question to answer because although every animal is a treasure and a joy, it is not possible to rear all male calves. We keep many on our dairy in Bodalla. You will see them in this photo. They have a heavenly existence, an idle life in knee-deep grass, keeping a watchful for the “boss” who may come by with a treat of grain. more

Bodalla Cheese Factory wins Gold Tourism Award

Bodalla wins gold tourism awards 2014Bodalla Cheese Factory in Bodalla - which supplies cheese and milk products to Canberra - has won the Gold Tourist Attraction Award at the NSW South Coast Tourism Awards.
It was a golden moment for the successful, family-owned dairy business, located at 52 Princes Highway in Bodalla, after winning the prestigious prize at the Awards ceremony in Batemans Bay on Wednesday, August 27.
The NSW South Coast Tourism Awards