Bassine Specialty Cheeses & Milk
Family-owned since 1966, Bassine Specialty Cheeses combines three generations of dairy farming with artisan cheesemaking. Located on a 235-acre Victorian farm, they craft award-winning handmade cheeses and non-homogenised milk, sourcing from local family farms to deliver authentic, quality products straight from farm to table.
BASSINE MILK
Pasteurised • Non-Homogenised • Pure Milk
(Cream rises to the top, just like the good old days)
Crafted with care using traditional methods and fresh Australian milk, Bassine Specialty Cheeses deliver authentic flavour and quality. From rich cheeses to pure, non-homogenised milk, every product reflects a true commitment to Australian-made and owned excellence.
Bassine Milk - 750mL and 2L
Enjoy the rich, authentic flavour of fresh, pure milk from Bassine Specialty Cheeses. This award-winning (Dairy Industry of Australia Gold Medal, 2022) milk is pasteurised and non-homogenised, meaning the cream rises naturally to the top, just like the good old days. Made from seasonal, non-standardised milk, it delivers genuine farm-fresh taste that reflects the time of year and the care of its cows. Available in handy 750 ml bottles and larger 2 L jugs for families or frequent use.
BASSINE CHEESE
Artisan Farmhouse • Fresh Farm Milk
(From farm to table, the artisan way)
Rich, creamy textures meet bold, authentic flavours in every wheel of our handcrafted cheese. Made from the freshest farm milk, each variety develops its own unique character through careful aging and traditional techniques.
Bassine Cheese Punchbowl
Punchbowl is Bassine’s bold cheddar-style offering, enriched with a hint of chilli for a punchy twist. This cheese reflects Bassine Specialty Cheeses’ commitment to traditional cheesemaking. It belongs to their Dutch-style Gouda collection; smooth, semi-hard cheeses with nutty undertones and small, creamy “eyes.” Gluten-free, nut-free, and packed with flavour, Punchbowl adds character to cheese boards and everyday meals alike.
Bassine Cheese Kernot
Kernot is part of Bassine’s semi-hard and eye cheese range; a smooth, supple cheese with a sweet, nutty flavour and characteristic “eyes” (small holes) developed during maturation. Crafted from fresh, farm-fresh milk at Bassine Specialty Cheeses, each bite reflects the artisanal and pasture-based cheese-making traditions of the Bass Coast. Ideal for slicing on platters or melting over baked dishes, Kernot combines heritage craftsmanship with rich, layered taste.
Bassine Cheese Grantville
Part of Bassine’s semi-hard and eye cheese range, Grantville features a smooth, supple texture and a flavour profile ranging from sweet to nutty. True to the “eye” cheese tradition, it showcases small holes formed naturally during ageing. Perfect for slicing on a cheeseboard or melting over dishes, Grantville reflects Bassine’s dedication to artisanal, farmhouse-style cheesemaking, using local, pasture-raised milk.
Bassine Cheese Candowie
Candowie is a semi-hard cheese characterized by a smooth, supple texture and a mild, nutty flavor. Aged for 12 weeks, it develops characteristic “eyes”; small air pockets that form naturally as the cheese matures. Crafted at Bassine Specialty Cheeses using their expertly sourced farm milk, Candowie embodies the brand’s commitment to artisanal, small-batch quality and vibrant local taste.
Bassine Cheese Glen Forbes
Nestled on their handcrafted dairy farm at Glen Forbes, Bassine Specialty Cheeses produces artisan cheeses using locally sourced, pasture-raised milk. Their small-scale cheese-making facility on a 235-acre family farm (established in 1966) ensures authenticity and flavour in every batch; perfect for cheese lovers seeking real farmhouse taste.
Bassine Cheese Corinella
Corinella is a semi-hard, Colby-style cheddar crafted with cumin seeds for a distinctive nutty and aromatic edge. Made from locally sourced milk on-site at Bassine Specialty Cheeses, this 150 g artisanal creation is 100% Australian-made, gluten-free, and nut-free, embodying the farm’s dedication to traditional farmhouse cheesemaking.