Name: Black Cow - Ash-Rolled Bloomy White Cheese
Brand: Nimbin Valley Dairy
SKU: prod_01M15ES92N7PTFNY0CZP6Y21TQ
Price: 13.5 AUD
Availability: InStock

Black Cow is a bloomy white mould cheese made from cow’s milk enriched with extra cream, crafted in a contemporary style. Before the white mould develops, the wheel is rolled in vine leaf ash, creating its distinctive black and white rind.

When young, the paste is firm and chalky. With time, it softens to a luscious, creamy centre, revealing a rich buttery hue and a striking line of ash through the middle.

Pair it with a crisp Japanese lager, a Stone & Wood Pacific Ale, or a clean, fruity cider. On a cheese board, it stands confidently at the centre of the table.

When young, the paste is firm and chalky. With time, it softens to a luscious, creamy centre, revealing a rich buttery hue and a striking line of ash through the middle.

Pair it with a crisp Japanese lager, a Stone & Wood Pacific Ale, or a clean, fruity cider. On a cheese board, it stands confidently at the centre of the table.

🌡 Chilled·Total 150g·1-Pack

On Bundjalung Country, between Nimbin village and Tuntable Falls in Northern NSW, our farm sits on the red soil hills beside the ancient Gondwanan rainforests of Nightcap National Park.

Nimbin has long valued food grown close to home. From eggs and butter on our grandparents’ tables to macadamias, coffee and tofu made locally today, the Northern Rivers continues to shape its own food culture. Our cheese is part of that story.

Kerry and Paul both come from dairy farming families. Between them sit five generations of Australian dairying. Paul trained at the National Centre for Dairy Education and was awarded the Dairy Australia Cheesemaking Scholarship in 2007. Kerry brings business experience and a steady hand to the daily running of the farm.

Our Philosophy

From paddock to plate, we aim to produce food that reflects where it comes from.

Our cows and goats graze freely on pasture. We farm using composted manure and biological pest control, reducing our reliance on synthetic fertilisers by more than 80 percent. Healthy soil holds moisture, builds resilience and supports the life beneath it.

We avoid unnecessary chemicals, hormones and routine antibiotics. It often takes more time and care, but we believe calm animals and healthy pasture lead to better milk. Better milk makes better cheese.

Walking Lightly

Sustainability, for us, is practical and ongoing.

A tree planting program begun over a decade ago continues to offset the annual emissions of our herd. We operate on Green Power sourced from renewable energy. Our packaging is fully recyclable, and we continue to look for ways to reduce waste.

Small, steady improvements. Year after year.

With Gratitude

On our journey we have been guided by many generous mentors and a strong Australian cheesemaking community.

Support from Dairy Australia, the Australian Specialist Cheesemakers’ Association, and dedicated cheesemaking teachers who shared their knowledge helped lift the standard of our own cheesemaking — and contributed to raising standards across the country. We are proud to play a small part in that continuing story.