Made with tradition.
Handcrafted with care.
Small-batch artisan cheeses from the Yarra Valley, Victoria.
Robyn Kelly, Founder
The Cheese Lab began with a question: What happens when a scientist falls in love with cheese?
Founded by Robyn Kelly, The Cheese Lab is a boutique cheesemaking studio based in the Yarra Valley, Victoria.
Robyn's background in science gives her an intuitive understanding of the processes behind great cheese — the cultures, the chemistry, the precision of temperature and time. But it's her creative passion that shapes each wheel and round into something worth savouring.
Every cheese is handcrafted in small batches using farm-fresh goat milk from Caldermeade Farm in South Gippsland and traditional methods passed down through generations of European cheesemaking.
From the careful selection of milk to the patient art of ageing, nothing is rushed and nothing is mass-produced.
Where Science Meets Craft
MADE WITH CARE, ROOTED IN TRADITION, AND REFINED THROUGH CURIOSITY.
MADE WITH CARE, ROOTED IN TRADITION, AND REFINED THROUGH CURIOSITY.
At The Cheese Lab, we believe great cheese begins with quality milk, traditional methods, and an unhurried hand.
Every batch is crafted in small quantities in our Yarra Valley studio, where science meets artistry to produce cheeses of genuine character.
Our goat milk is sourced from Caldermeade Farm in South Gippsland — farm-fresh milk that forms the foundation of every cheese we make.
The Art of Cheese
"Combining science, creativity, and passion. Happiness is homemade."
— Robyn Kelly, Founder
Our Cheeses
60g
Our Crottin-style goat cheese is inspired by a trip to the Loire Valley, France. Petite and hand-formed, it matures beautifully — from mild and fresh when young to nutty and robust as it ages.
Tasting notes: Delicate rind. Mild when young, nutty with age.
Pairs with:
A crisp white wine
Raw chestnut honey, toasted walnuts, and paper-thin slices of baguette
Lavender honey, marcona almonds, and ripe fig
Sunflower honey, seeded ficelle, and a scattering of toasted pistachios
120g
Smooth, creamy, and delicately tangy with a hint of citrus. Made in small batches using traditional French techniques. Firm yet spreadable, it is incredibly versatile, lending itself to sweet or savoury dishes.
Tasting notes: Creamy. Tangy. Subtle citrus.
Pairs with:
Crusty bread, served simply on its own or with a drizzle of honey
Smoked salmon, fresh berries, figs, apple or pear
Stirred into pasta and risotto
120g
Our classic Chèvre coated in traditional ash, capturing the essence of artisan cheese making. The ash helps balance acidity, creating a smooth, creamy interior with a gentle tang and subtle earthy notes.
Tasting notes: Velvety interior. Meditative. Gentle tang.
Pairs with:
A crisp white wine
Seeded crackers and fresh figs, or—more daring—a shard of dark chocolate
Walnut bread and buckwheat honey; the interplay of ash and sweetness reveals the maker’s artistry
Oat biscuits and a quenelle of pear compote, allowing the contrast between dark rind and snow-white paste to speak for itself
Follow our journey!
Available online, at local markets, and through select cafes and wineries across
Melbourne's east and the Yarra Valley.