Meet the Producer: Willowbrae Chevre Cheese

Some of our regulars at the market may have noticed there’s been some changes at Willowbrae Chevre Cheese. Karen Borg has retired from cheesemaking and now Daniel Thaine has taken over the business as owner and cheesemaker. Daniel carries on Willowbrae’s long history as an artisanal producer of goat milk cheese and milk based products. We sat down with him to get the full scoop on Willowbrae’s highly regarded cheeses and milk products.

Can you tell us a bit about your product?

We primarily produce a fresh curd called chevre (French for goat) which is a soft, creamy cheese that is very versatile. This is sold by itself and also with matching flavours such as caramelised beetroot, pesto, and a lemon pepper seasoning. There is also a range of marinated chevre and fetta, halloumi, yoghurt, kefir, as well as some mature cheeses that range from semihard to soft and gooey. For those wanting to try their own hand at making cheese I also sell pasteurised goat milk.

What is your business famous for?

We’re famous for our fresh curd because it’s much firmer than others found in major supermarkets. It has a variety of uses from cheeseboards, to pasta, salads, or even baked in dessert.

What makes your product stand out in the market?

Not everyone is familiar with goat milk products so I have a wide variety offering to make sure there is something for everyone. The chevre is produced weekly so it’s always going to be very fresh and delicious. It’s also one of Sydney’s first Urban Cheese Cellar Doors and it’s great to showcase the product at local markets.

Can you tell us more about the ‘cellar door’?

Now located in Rozelle I’m creating a new opportunity for people to come and enjoy a ‘cellar door experience’ in the heart of Sydney. Usually this is something done on a country road trip but now you can visit the factory complete with retail space and try the entire range of cheese. Depending on the day you can also get an insight into how the cheese is produced and see the cheese in many different stages of production. I still drive once a week to a local farm to collect milk making it a wonderful NSW offering.

What’s your favourite part of the Carriageworks Farmers Market?

I love the consistently huge crowds that grace the market each week. People really dress up and make an effort when visiting, and there is such a broad demographic that it’s possible to appeal to so many people. For me though, the best part is the other stallholders. Meeting them and hearing their stories is so inspiring – it’s that community that makes the market.


Make sure to visit Willowbrae Chevre Cheese next time you’re at the Carriageworks Farmers Market. Open from 8am – 1pm, every Saturday.