BOATSHED cheese INDULGE IN A CHEESE BOARD AND LEARN FROM LOCAL CHEESE PRODUCERS IN DROMANA By Natasya Rallios Photos willowcreative
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efore Sarah and John Archard bought the cheese-making facility BoatShed Cheese in Dromana last July, they envisioned a place where their customers could come in and be immersed in the cheese production process. “We’ve always wanted to open our own cheesery on our dairy farm in Northern Victoria, but it was challenging as there were restrictions. BoatShed Cheese has given us the opportunity to sell our own cheese and ultimately retire to the Mornington Peninsula,” said Sarah. The cheese-making facility is renowned for its handmade goat, cow and buffalo cheese. Since taking over the business the tightknit family has doubled their cheese production. “When we bought BoatShed Cheese, we wanted it to be a cellar door experience where we could serve our own cheese on a small menu. We bought it as a wholesaling business but have now expanded the warehouse into a wholesale and retail operation so that our customers can come in and observe how our cheese is being made,” said Sarah. From the moment you walk into the new tasting space you instantly feel a sense of relaxation and connection to the beach. It is a cosy venue with tables well-spaced and a new viewing window to see the production of cheese as it happens.
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“We were excited to receive approval from the council to build a commercial kitchen. We commissioned The Timber Shack to turn an old boat on a trailer into a table that seats twelve people. We often receive calls from groups of locals to reserve the boat table over the weekend,” said Sarah. The staff is currently serving up cheese tasting platters, charcuterie boards and grilled haloumi skewers. They make their own terrine and parfait as well using ingredients that they grow in their own veggie patch. “My husband John runs our dairy farm and I manage BoatShed, but we all work together. We have a close relationship with local farmers and sell our products at the farmers' markets in the city every weekend as well,” said Sarah. Head Cheesemaker Shaun Landman has been inviting his wholesale customers into the new tasting room for a producttasting experience. Prior to the new renovation he took the products for tasting to wholesalers offsite. “Before the new owners came along, we were primarily a wholesaling business and people would contact us to pick up their wholesale order. The new space has allowed us to invite our wholesale customers in to try the full range of our products and learn about how we make them. It’s been great to see friendly faces dine in and enjoy our local products,” said Shaun.