Handmade Tasmanian Farmhouse Goat Cheese

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Award-winning goat cheese, made on our farm from the milk of our Swiss Toggenburg goats.

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Tongola Cheese is celebrating 20 years of producing Tasmania’s finest goat cheese.

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Made on a family farm situated on the magnificent hills of Tasmania’s lower East Coast, overlooking Marion Bay.

delicious state winner 2020
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Sprout Small Producer of the Year 2019
Weekly Times Farmer of the Year 2019

What's happening on Instagram @tongolacheese

Beautiful BigBs, all waiting for their final brush before heading out the door. Every other day, for at least 3 months, the white mound you can see gets brushed off. This is the same white mould that you find on our Bloom - a Camembert-style soft cheese. By brushing it away, it allows the growth of the other mould, which is much slower and gentler by comparison, to “take over”. It kinda reminds me of gardening - reducing competition by weeding so allowing the plants you want to flourish. But that white mould is an integral part of the flavor profile in the cheese. The formation of the natural rind (having just received a quick lecture from Chief Cheeser) is so complex - as the first mould appears, then comes another one, a bit later (days to weeks) that feeds off the old one, and so on. No wonder the flavors are so complex and sublime. And perhaps a little addictive.... #tongolacheese #leapfarm #realfood #slowfood #artisancheese #maturecheese #deliciouscheese #delicio
Zoé - she might be small but she packs a punch! Lucky it’s a tasty one. We’re at Hobart’s #farmgatemarket right now (Sunday) and it’s fabulous weather for being outside and getting the weekly shop done. We have: 🧀 Curdy 🧀 Capris 🧀 Bloom 🧀 Zoé 🧀 Big B #goatcheese #tongolacheese #leapfarm #artisancheese #handmade #tasmanianproduce #madeintasmania #tassiefood #tasmaniaeats #farmersmarket #deliciousproduce
3 different stages of ripening of our BigB... the first pic is fresh - 24 or so hours old, the second pic a few weeks on, and then in the third pic, a brushed cheese, ready and ripe for eating. These beauties will be available on Sunday at Farmgate Market in Hobart. They’re sure to go fast, so come early! See you Sunday! #goatcheese #alpinetomme #hardcheese #maturecheese #ripecheese #realcheese #naturalrind #sublimecheese #deliciousproduce #farmersmarket #farmgatemarket #localcheese #madeintasmania #weeatlocal #shoplocal #handmadeintasmania #artisancheese
All the cheeses (and some of our @leapfarm meat)... bring your puffy - the wind is chilly but the sun is out, and then not, and then out... Tassie summers! 😂 #farmersmarket #goatcheese #leapfarm #freshproduce #deliciousproduce #nofoodmiles #sustainabledairy #regenerativefarming #regenag #sustainablefarming
BigB is BACK!!! Well have wedges available on Sunday at the @breamcreekfarmersmarket from 9am until sold out (I expect that to be around 11!). We’re so excited to have this cheese mature and ready for eating now. We’ve had to sample a few wheels, to make sure they’re ripe. We did have to hold them back in January as they weren’t quite ready, but the wait has definitely been worth it. This cheese is our matured, semi-hard, washed rind cheese. It takes 3-4 months to be ready (I’d love to age it on longer to see how it develops, but alas, they sprout legs and run out the maturing room door!) - it has complexity and nuttiness and a great texture. And the earthy, natural rind can be eaten, or saved and used later in cheese sauces, minestrone, risotto, veggie bakes, and more. The cheese itself melts beautifully for the most epic cheese toast or (just make sure you use good bread and unsalted butter - the cheese is salty enough). My (Kate) favourite word to

Our Cheeses

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RECipes

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Iain and Kate Field

 Our story

The history of Tongola Cheese, Leap Farm and us.

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