We believe the best way to produce the tastiest, most full-flavoured cheese is to take a hands-on approach and make small batches. So that’s what we do – open-vat cheesemaking. By blending a traditional approach with our own innovative techniques, our cheesemakers can touch, see and taste the cheese at every stage of the process, and make any adjustments they deem fit along the way. How artisan.
Based in the beautiful town of Geraldine at the foothills of the Southern Alps, Talbot Forest Cheese was established at the turn of the millennium.Starting out small, we began making 10 tonnes of cheese a year at our Artisan Factory in Geraldine. But as word got out about our cheese, demand grew and expansion was necessary. Discover our story