Diane Rae and her family have created a niche for themselves in the Australian cheese market, pioneering their own dairy sheep breed.
Story + Photos Nathan Dyer
On a mild summer morning in southern Tasmania, Diane Rae is welcoming a busload of tourists to the outdoor deck of Grandvewe Cheeses. As the visitors sit down to platters of sheep-milk cheeses overlooking the purple hues of Birchs Bay, Diane tells the story behind one of Tasmania’s most unique boutique food producers.
Located 40 kilometres south of Hobart, Grandvewe is the result of almost two decades of sheep dairy pioneering by Diane, her daughter Nicole Gilliver and son Ryan Hartshorn.
This story excerpt is from Issue #120
Outback Magazine: August/September 2018
