Tom Wilde, along with his wife, Maddie, manages a sheep dairy alongside his family’s cheese factory & shop in Nannup: Cambray Cheese. The sheep dairy was started in 2004-2005 after importing East Friesian genetics back in 1997, and slowly building up their flock. The idea was born out of Tom’s mother, Jane’s love of cheese making, and his father Bruce wanting to value add their property in Nannup.
Their milking flock is made up of 120 ewes that produce milk seasonally, for roughly 8 months of the year.
Together with another cheese maker employed in the business, they process their own sheep milk into various cheeses, and also purchase milk from another local dairy cow farm, Walsall Dairy.
They supply fresh cheeses to restaurants from Perth to Margaret River, and retail outlets in Perth. Cambray Cheese is also sold locally through the shop on the farm, where you can watch the sheep being milked and the cheese being made before selecting your favourite cheese.
Some of their standout cheeses include: Boursan - a fresh cheese curd, Cambray Farmhouse Gold - a Dutch-styled hard cheese, and a favourite of ours Friesette - a French-styled washed-rind, soft cheese.
Their cows’ milk cheese is not to be overlooked, with popular varieties such as: Blackwood Blue, Creamy Brie, and a Dutch-styled Gouda.
The Wilde family have been long term clients of Milne Feeds, feeding both their milking sheep and their younger growing lambs on Milne pellets. The advice and support they receive from Milne has enabled them to not only feed their milking ewes well and ensure consistent milk production, but to also grow out lambs and young ewes to join their milking flock.