Grass-fed
Whole Milk
Unhomogenised, gently pasteurised and naturally creamy — the way milk should be. Bottled at 4°C.
$4.50 / litre
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Straight from the creamery shelf
Crafted in small batches each morning and bottled before the sun is high. Nothing added, nothing rushed.
The core range
Four everyday essentials
Every product is chilled within minutes of production and carries a harvest date you can read.
Grass-fed
Live culture
Greek Yogurt
Strained slowly for a thick, spoon-standing texture. 12-hour culture with live probiotics and no gelatine.
$5.90 / 500g
Aged 60 days
Farmhouse Cheese
Pressed wheels of nutty, buttery curd, washed with brine and aged in our cool stone cellar.
$9.20 / 250g
Small batch
Cultured Butter
Churned by hand and cultured overnight for that deep golden colour and rich, almost nutty finish.
$6.40 / 250g
How it's made
A morning at the creamery
From the parlour to the bottle in under four hours — here's how freshness happens.
01 · Graze
Pasture, all year round
Cows rotate across fresh clover paddocks, giving milk its natural golden hue.
02 · Milk
Chilled in minutes
Twice-daily milking in a calm parlour, chilled straight to 4°C in our bulk tank.
03 · Craft
Hand-crafted daily
Yogurt is cultured, butter is churned, cheese is pressed — all by hand, in small batches.
Never run out of fresh dairy
Set up a weekly Meadowgold milk round — one bottle, one tub, one wheel at a time, delivered before breakfast.