King Island is a place like no other — a remote, windswept jewel in Bass Strait, between Tasmania and mainland Australia. Shaped by the wild Roaring Forties and surrounded by treacherous waters, it’s rich in natural beauty and maritime history. Over 60 shipwrecks lie off its coast, including Australia’s worst — the Cataraqui. In response, lighthouses like Cape Wickham and Currie were built, still standing watch today.
But beyond its dramatic past, King Island is a place of abundance. Its temperate climate and consistent rainfall create lush, salt-sprayed pastures that grow year-round — no frosts, snow or heatwaves. Our cows graze freely on this grass, producing sweet, full-flavoured milk that gives our cheeses their unique character.
The island is also known for its pristine air, strong community, world-class seafood, quality beef, spectacular surf and Cape Wickham’s famous golf course. Many of our cheeses are named after island landmarks — from the Roaring Forties to Seal Bay and Stokes Point — each one a tribute to the land that shapes our craft.
King Island isn’t just where we make cheese — it’s the soul of every cheese we make.
King Island is one of Australia’s most remote and pristine environments, and we’re proud to call it home. This special place shapes everything we do—and we’re committed to protecting it for generations to come.
At King Island Dairy, sustainability is part of everyday life. From how we craft our cheeses to how we support our community and manage resources, we’re always mindful of our environmental footprint.
All wastewater from our production is carefully treated and recycled for irrigation, while whey by-product is distributed to local farms —supporting a circular system that benefits both the land and the people.
Our herd of around 1,300 milking cows is a carefully selected cross-breed of Norwegian Red, Jersey, and Friesian which are bred for longevity, which helps reduce emissions per litre of milk produced. Longer-lived cows mean fewer unproductive early years, and a more sustainable herd overall.
We’re also proud signatories of the Australian Packaging Covenant, working to reduce the impact of packaging waste across the country.
We are investing in a tailored pasture management system that reduces reliance on chemicals and fertilisers. By researching and selecting the ideal seed mix for King Island’s unique environment, we’re growing resilient pastures naturally suited to the land — creating healthier soil, stronger grass, and better outcomes for our cows and the environment
We are committed to operating with care—guided by ethics, respect, and responsibility at every stage of our business.
Under new ownership, we look forward to sharing many new initiatives to come.
It takes a whole community to produce King Island Dairy cheese – farmers, milk tanker drivers, cheese makers, wrappers and packers, all working together to ensure our high-quality products are enjoyed by cheese lovers around Australia and the world.
King Island is a remote and close-knit community of just over 1,600 residents. As the island’s largest employer, King Island Dairy is deeply committed to supporting and strengthening our community. Many of our team members are long-term locals whose skills and dedication form the heart of our business.
We take this responsibility seriously and are guided by a strong belief in contributing positively—never exploiting—this special place we call home.
Whenever possible, we prioritise employing local residents, partnering with local suppliers, and supporting community causes. From the visible to the behind-the-scenes, our contribution is constant and is always considered.
We’re proud that King Island is known across Australia and beyond, and we are honored that our cheese plays a small but meaningful role in putting our remarkable island on the map.
