In short:
A South West WA couple purchased a cheesemaking kit during the COVID lockdown.
The farmers have turned their hobby into a business, making and selling cheese using locally sourced milk.
What’s next?
David Doepel and Barbara Connell are hoping to experiment with other products, such as yoghurt.
David Doepel describes himself as “crazy” while standing in the middle of an artisanal cheese factory in the South West of Western Australia.
Four years ago, Mr Doepel was planning his retirement, looking for hobbies to keep him and his wife, Barbara Connell, busy in their later stages of life.
“We tried to make a bit of sourdough like everybody during COVID, but then I bought a cheese kit, a bit of a home set-up,” Mr Doepel said.
It was also back in 2021 when the pair made another purchase, a historic farm 160 kilometres south of Perth known as Melville Park.
The 28-hectare property had a disused dairy on it, which Mr Doepel saw as a natural step up from his home cheese kit.
“We looked at the old dairy and thought, ‘Well, what do we do with it?'” he said.
“We decided, instead of milk coming out, let’s have milk come in and we will make cheese.”
Learning the art of cheesemaking
So how does one go from an over-the-counter cheesemaking kit to a fully functional artisanal cheese factory?
According to Mr Doepel, it’s time, investment, and being able to laugh at the occasional misfires amateur cheesemaking could produce.
“It didn’t always work: sometimes the pasteuriser wouldn’t work, sometimes the cheese is terrible,” he said.
“We haven’t gone and lived in France for three years to become cheesemakers.
“But we’ve spent a lot of time researching, taking online classes, using mentors and teachers, and bringing in local contractors to transform the dairy.”
The milk used to make the cheese comes from a local dairy farmer and is then pasteurised in a 500-litre cheese kettle purchased by the couple.
‘Cheese is a necessity’
When asked if he is making and selling a luxury product, the cheesemaker disagrees.
“We are selling the cheese for the price we had when we started, everything is handmade so they are all going to be different prices,” Mr Doepel said.
“I don’t think it’s a luxury, I think for many people eating cheese is a necessity.
“I think there has been a trend for a while [where] people are concerned where their food is from. They are asking: ‘Are farmers getting a fair share for their hard work?'”
For a couple who were thinking about slowing down, it seems like they’ve found a reason to keep their hands busy.
“This farm has been a potato farm, a dairy farm, and now it’s doing horticulture and we are value-adding,” Mr Doepel said.
“The connection to community we get is really important and gratifying for us.”
