Nick Bath established Blue Cow Cheese Company in 1998. His vision was to source and introduce imported and local premium-quality dairy products to Western Australian customers.
This commitment and Nick’s personal passion has led him around the world meeting, tasting and buying from European dairies making age old recipes such as Neal’s Yard Dairy, Biemme Parmigiano, Mauri Cheeses and Isigny Sainte-Mere; and all over Australia developing relationships with leading producers such as, Barossa Valley Cheese Company, Calendar Cheese Co, Enterprize Dairy, Heidi Farm and Woodside Cheese Wrights.
Blue Cow Cheese Company has also developed it’s own brand of products. Here you’ll find crackers and cheese twists, chocolate mousses, cheddars and fresh cheeses. Although these products have been developed for everyday eating, the Blue Cow brand is a guarantee of quality.
Blue Cow's head office, storage and distribution facilities are based at our property in Belmont. Blue Cow's administration facility, coolrooms and freezers are here.
In 2008, recognising the significance and potential of the South West of Western Australia, Blue Cow opened an office and distribution centre in Margaret River, in the heart of the premium wine growing area.
Steeped in history, the numerous unique and traditional cheese styles are wonderfully characterised by the makers’ techniques.
These techniques include oozing, soft surface ripened Brie and Camembert, delicate goats’ cheeses, gooey and sticky blues, semi-hard ewe’s milk cheese, and firm, tangy hard cheese; cheeses that exhibit texture and flavour and those that require special knowledge and maturation skills.Blue Cow brings medium to premium end cheeses to the West Australian consumer through gourmet and independent retailers, restaurants, caterers and hotels.
The Blue Cow Cheese logo is a registered trademark of Blue Cow Cheese Company in the classes of: 29,30,35,39 and 40.
"How can anyone govern a nation that has two hundred and forty-six different kinds of cheese?"
It takes 10 litres of milk to make 1 kilogram of Cheddar cheese
"For Camembert, one finger on your eye and one on the cheese, if they feel the same, the cheese is ready."
A farm in Sweden sells cheese made out of moose milk for over $1000 a kilo. This could be the most expensive cheese in the world.
"A dinner which ends without cheese is like a beautiful woman with only one eye."
The word "cheese" comes from the latin word "caseus" and casein is the milk protein found in cheese.
Cheese is a valuable source of protein, calcium, phosphorus, amino acids and vitamins A, B12 and D and is very low in cholesterol
Last year Australia produced 342,000 tonnes of cheese with 42% sold overseas earning $789 million in export dollars.
Find the closest shops and
restaurants stocking Blue Cow products.
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