Libby Has been making her own Specialty Cheeses at the winery since 2009.
After training with Barry Lillywhite, at Charles Sturt University Cheeses, Libby set up her own production facility at the Cellar Door (her “Fromagery”).
Most mornings Libby can be found here making one of her cheeses:
Labneh – a Mediterranean Yogurt Cheese, drained, rolled into bite size balls, lightly spiced and preserved in extra Virgin Olive Oil.
Black Truffle Labneh – Labneh made with Black Truffle chunks and marinated in Black Truffle Oil as well as Extra Virgin Olive Oil.
Camembert – The traditional white rind cheese, made to be consumed with the center oozing with creamy goodness.
- Creamy Blue – Libby’s own version of a Soft Blue Cheese. Made with extra cream and the Blue mold grown on the outside to give a light touch of Blue flavour to a rich and extra creamy cheese.
Cheese Platter for two