Taste the gooey goodness of White Gold Creamery cheese
Chemists by trade, Michael and Bronwyn Lind both had successful careers but were unable to ignore their passion for farming and making cheese.
Michael and Bronwyn were connected to the cheese industry in an unusual way. They were part of a dairy-farming community and the Lind children were growing up learning about where food comes from – milking cows, collecting eggs and growing fruit and vegetables. The farmers, however, were seriously questioning whether they could afford to continue their dairy farms and the realisation came that this same upbringing would be lost to their children’s children. These years connected with the farms ignited a passion and talent in the couple for combining their backgrounds in chemistry with the art of cheese making.
As more and more farmers were faced with a similar fate, Michael and Bronwyn decided that their love of cheese could help support this diminishing industry and from there White Gold Creamery was born. Creamy fresh milk is handcrafted into artisan cheeses, such as fresh curd cheese coated in lemon myrtle, marinated Persian-style fetta and Welsh-style cheddar, as well as cultured butter and buttermilk. The leftover whey makes the journey back to the farm to as food to nourish the animals.
Michael and Bronwyn are proud that their ‘white gold’ is sourced from local multi-generational farmers (some more than 100 years old), supporting an industry that has been a backbone to Australian farming. They have constructed a purpose-built, naturally light-filled creamery with large viewing windows at Biggera Waters on the Gold Coast. It’s delicate cheeses, butter and buttermilk are also available at the Moggill Farmers Market and The Gap Farmers Market.
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