There’s a lot that makes Woodside cheese a different product from other cheeses on the market. Lloyd insists that the milk for one batch be sourced from single-herd goat dairies. ‘It follows that a better, and consistent raw product is going to create a fantastic end product,’ she says.
One of her suppliers is Anders Oksbjerg who lives in nearby Mypolonga. Three times a week fresh goat’s milk is delivered to Lloyd and made into cheese that is salted and aged within the temperature and humidity-controlled ‘caves’ on site. Oksbjerg is one of only five farmers licensed to sell unpasteurised goat’s milk in Australia.