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Bassine Specialty Cheeses

Home > Melbourne > Organic | Ice Cream | Food and Wine | Family | Cafes
by Rossana Fazzolari (subscribe)
Soul nourishing food, culture and community. Live each day like a holiday.
Published December 12th 2015
Satisfy your Fromage Fetish
Just outside of Grantville, on your way to Phillip Island, look out for the small black and white signs on the side of the road heralding 'Cheese Sales' and 'Cheese Tasting'.

Bassine Specialty Cheeses
Maturing Cheese

Ignore the vocalists from the back seat chorus line demanding 'Are we there yet?', 'Why are we stopping?'. Make sure you pull into the driveway, follow it to the left to the cheese factory and farm gate shop of Bassine Speciality Cheeses. These artisan cheeses are worth stopping for.

Attilio and Mary Bisognin established the farm in 1966, their son Glen now runs the farm with partner Kaye Courtney whose cheese-making hobby has developed into the fabulous Bassine Cheese range. They and their son Luke look after and milk the 180 grass fed Holstein cows on the farm. The cafe and shop has been open since June 2014 and the demand for their cheeses has steadily increased.

Bassine Specialty Cheeses
Choose your cheese, milk, cream...

Cheese is made in the purpose built cheese making facility attached to the cafe. Cheeses include: Brie, Camembert, Coulommiers, Haloumi, Ricotta, Feta, Washed Rind, Parmigiano (Parmesan), Gouda and Quark. Quark is versatile as like Ricotta it can be used as a spread on bread with either a savoury or sweet topping and for savoury and sweet dishes. Quark is traditionally used in Germany and Eastern Europe for both baked and unbaked cheese cakes and desserts. Feta is available in various marinades of oil and spices including Lemon Myrtle, Pepper Berries and Chilli.

There are internal windows in the shop, allowing a view into the cheese making facility so you can watch it in action. I love seeing the perfectly round cheeses, quietly maturing to perfection.

Bassine Specialty Cheeses
A view into production.

The first time I dropped in they had a mature Taleggio which was amazing. With crackers and bread available for purchase you have your cheese platter well catered for. Pretty soon the French Holy Trinity will be complete when they are granted their liquor license.

The fresh pasteurised but non-homogenised milk and cream under the name 'Bass River Dairies' is produced directly from the dairy farm. It is available for purchase in the shop and in local stores. Non-homogenised means the cream in the milk rises to the top, thus leaving it in its natural state. Some health sources report this allows your body to easily digest the cream which the body can then use efficiently as it remains 'whole' instead of fragmented by the homogenisation process.

Bassine Specialty Cheeses
In the Cafe

The well known and delectable Norgen Vaaz Ice Cream is a magnet for the back seat chorus line, it is reasonably priced at $5 for 2 scoops. The back seat chorus line happens to love cheese as well and I had to elbow them out of the way to get a taste of the cheeses on the tasting platter. Milkshakes are also available.

Bassine Specialty Cheeses
Who doesn't love ice-cream?

Bassine Specialty Cheeses
Let me taste.

The shop is open from 12 noon to 6pm Friday to Sunday and public holidays with extended trading hours over the summer.

So after tasting, get some cheese or go sit in the cafe and enjoy.

Bassine Specialty Cheeses
Local Honey

The cafe also stocks locally made produce including nut butters made in Wonthaggi by Roxanne, bread, jams and relishes, mustards, honey, organic olive oil and fresh garlic when in season.

Bassine Specialty Cheeses
Organic Olive Oil

If you love ceramics there is a grand display of butter dishes.

Bassine Specialty Cheeses
Butter dishes.

Keep up to date with farm gate cafe info on their Facebook Page.

Bassine Specialty Cheeses
Local Artwork
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Why? Great Artisan Cheese
When: 12 noon - 6pm Friday to Sunday and Public Holidays
Phone: 0466 183 513
Where: 2125 Bass Highway (opposite King rd)
Your Comment
Very interesting; I drive past the little black and white sign on my way to work every day. It looks good. In fact I'd rather like to spend a weekend at Grantville. I sometimes stop there in the early morning for birdwatching.
by Gayle Beveridge (score: 3|8042) 1799 days ago
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