Sorrento Sunset 5:35 PM
Winter Insider · August 2026 Winter 2026
Small-batch cheesemaker with a tasting room, hard sheep's milk styles, washed rinds, and a rotating seasonal list.
Known for Small-Batch Sheep's Milk CheeseWashed Rind StylesTasting RoomHinterland Food Stop
Photo · CSIRO
Why we’d goRed Hill Cheese is one of the Peninsula's quietest food landmarks, the tasting room where the cheesemaker talks through milk sourcing, ageing, and why Peninsula terroir matters in the fromagerie.
Red Hill Cheese is one of the Peninsula's quietest food landmarks. The tasting room is small and the range is deliberately tight: hard sheep's milk styles, a washed rind or two, a rotating seasonal list of whatever the cheesemaker is currently excited about. The pours are generous enough to understand what is happening on the plate, and the team is happy to talk through milk sourcing, ageing, and why a Peninsula block grows cheese the way it does.
Buy a wedge on the way out. Pair it with a loaf from Red Hill Bakery, two minutes away, and a bottle from one of the estates down the road, and you have lunch sorted for a quiet afternoon at a holiday house. This is the stop that ties a Peninsula food weekend together.
Not a destination in its own right, but an essential stop on any serious Peninsula food weekend.
Worth knowing
If you only do one thing
Build your tasting around the hard sheep's milk cheeses and buy an extra wedge for later.
Works well with
Green Olive at Red Hill · Red Hill Bakery
Filed under Cellar DoorSlowQuick BiteAll YearCouplesSoloLocals
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A market morning, one properly chosen cellar door, and a lunch that earns the drive. The clearest version of a Red Hill Saturday.
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