Bangalow Cheese Co produces fine hand made cheese in farmhouse styles. We believe in creating a natural product, free from stabilisers, preservatives and standardisation of the milk. The aim is to create cheeses with real flavour – seasonal variations are encouraged, as are subtle variations from batch to batch!

☎ 02 6629 1888

The Cheesemaker

Justin Telfer has always loved food, and particularly cheese. His “cheesemaker epiphany” occurred in the most unlikely of circumstances 9 years ago whilst in Melbourne. Working in the casino industry as a manager in the ‘high roller’ room, Justin found himself depressed by the soullessness of looking after premium players who would literally be gambling millions of dollars. When a waitress walked past bearing an incredible array of fantastic cheeses a light went on! Hunting down courses of study led to his training under renowned cheese educator, Neil Willman at Melbourne University Gilbert Chandler Campus, which was closely followed by employment as Willmans assistant. Justin has also performed the role of cheese Judge.

Moving to the Northern Rivers of NSW in 2006 was the first step towards setting up his own cheesemaking business. Having holidayed in the area whilst growing up in Brisbane, Justin always hoped to one day live in the Byron Bay hinterland and to his amazement and delight there were no cheesemakers in operation there when he was finally ready to make the move. And a good move it was! Having started Bangalow Cheese Co. in December 2007, Justin has already been awarded prizes at national cheese shows for his Byron Bay Blue, Federal Fetta, Nashua Washed Rind and Bangalow Cultured Butter. Justin is passionate about creating cheeses with real flavour and embracing seasonality and variation.

Justin also enjoys imparting his cheese knowledge to others and regularly conducts Home Cheesemaking workshops and Cheese Masterclasses. Justin is also a consultant for the National Centre for Dairy Education Australia in Melbourne where he trains cheesemakers and budding cheesemakers in the art of specialty cheesemaking.

The Team

Mark Sollom had a cushy life working in Advertising and Recruitment in Sydney before being talked into the "Tree Change" by Justin in August 2006. He always knew that Justin's passion for cheesemaking would one day lead to them opening what has become the Bangalow Cheese Co. What he didn't know about was the 5.00am starts to get to the dairy rain hail or shine, the endless piles of washing up, the hand brining of every cheese, the miles of Nashua washed rinds to handle, the 9-10 hour days, the pick up and delivery trips and all the other little jobs that all go in to making a business that makes exceptional cheese. But that is what makes it all worthwhile for Mark. He is proud to play a part in making the exceptional cheeses of the Bangalow Cheese Co, that he, his family, friends and customers really enjoy eating.

Rhys Burley came to Bangalow Cheese Co. in late 2009 with five years cheesemaking experience at Yarra Valley Dairy. His move to the Northern Rivers was accompanied by a desire to be involved in a smaller and very hands-on cheesemaking operation. He is a vital addition to the team and values the mentoring he receives from Justin.