Established in 2001, the farm now offers a way of life for this Fleurieu family. Whether it be early morning, or twilight milking, growing fresh clover grass or harvesting silage for the cows to eat there is much to be done each day of the year. The farm is highly productive in making the finest quality milk the whole year round from their eighty jersey cows. The dairy farm is able to supply milk to the export-quality factory on the farm.

Cheese making usually occurs three days a week, with Monday producing Cheddar, Wednesday brings Edam and Gouda to our palates, and Friday ends with week with Romano and Pepato. The production team are hard working, and keep the area to a Quality Assurance standard with HACCP certification. Once the cheese is made, it is channelled to the store room for maturation, some cheeses are matured for close to one and a half years before sensory analysis and release for sale. Restaurants, cafes and specialty shops are able to access a specialised Wholesale service for ordering and delivery on weekdays.

Alexandrina’s farm gate retail shop ‘The Cheesery’ is open everyday, Visit Us for a window into traditional handmade cheese making. Alexandrina Cheese is also present their products at the Willunga Farmers Market Events every second fortnight. Watch out for musicians, poets and special guests throughout the seasons with special Events.

The dairy farm continues it’s golden dream with the next generation, and each year another anniversary is celebrated by cutting open a very large wheel of Cheddar - to celebrate.