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
Follow our journey!
Available online, at local markets, and through select cafes and wineries across
Melbourne's east and the Yarra Valley.