The family-owned company was inspired by good food and a lust for life, with owners Graeme and Karen Paynter trading in long corporate careers in Australia and Singapore for a patch of grass in the Sunshine Coast hinterland. The couple had been living and working in Singapore for five years – Karen as a corporate lawyer and Graeme managing the Asia Pacific region for a US-based software company – when the need for a change of pace bubbled up and planted a seed in Graeme’s mind. The new direction was triggered by a television program on cheesemaking, and after initial doubts about her husband’s sanity, Karen agreed to the tree change.

After a successful first year, the company has rebranded, changing the name to Woombye Cheese Company to better reflect the provenance of their product. The small team makes the handmade cheeses from local quality Jersey milk sourced from Cooloola Milk Co., with the making process headed by Stefan Wilson, with occasional tutelage and mentorship of master cheesemaker Caroline Willman. Woombye Cheese Company has also recently expanded to incorporate a second site at Dagun.

Amongst the tempting range is the Blackall Gold (a mild washed rind that ripens and strengthens the longer it is stored), a camembert (with soft mushroomy flavours and a silky centre), a marinated Persian fetta, triple cream brie, truffle triple cream brie (the brand’s signature), a smooth and creamy blue (based on northern Italian styles) and a vintage cheddar. A list of stockists and restaurants plating up the brand can be found online.