For those who’ve been coming to Cupitt’s Estate over the years, you might remember the unmistakable aroma of cheese wafting through the property, and the satisfying sight of rounds of brie and tomme aging to perfection in our very own fromagerie. While the cheesemaking facility has now closed, the story behind it – and the woman who brought it to life – continues to inspire.
Rosie Cupitt, our founder, winemaker, and all-round artisan, didn’t set out to become a cheesemaker. But like so many good things at Cupitt’s, it started with curiosity, a love of the land, and a deep respect for the food traditions of Europe. After travelling through France and Italy, Rosie was drawn to the way cheese was so deeply woven into daily life – celebrated, respected, and fiercely local.
“I became a cheesemaker because I love the artisan cheese that is such a culture in France and Italy,” Rosie says. “I wanted to create a go-to product that totally belonged to the South Coast and highlighted what the South Coast can produce.”
She began her cheesemaking journey studying under the legendary Richard Thomas, founder of Milawa Cheese and Meredith Dairy, and attending courses with renowned French cheesemaker Ivan Larcher. Visits to dairies in rural France only deepened her passion, and soon enough, she was making brie, tomme, and Caprino Romano from locally sourced milk right here on the farm.
Rosie’s cheeses weren’t just delicious, they were a love letter to the region. Goats’ milk came from Caleb Graham in Falls Creek, where the animals were looked after European-style and fed on lucerne, grain and pellets. Milk from Tilba Jersey cows helped shape her vintage cheddars, while a new herd of Montbéliarde cows from Rob Miller's Narrawilly Farm in Milton, renowned in France for their cheesemaking qualities, offered yet another opportunity for flavour exploration.
“There’s so much good milk around here,” Rosie says. “It’s sweet, balanced and full of character, just like the region.”
In time, changing business demands meant it was time to close the chapter on cheesemaking at Cupitt’s. But Rosie’s passion remains, as strong as ever. And for one very special evening this May, she’s opening the cheese journal once more.
The Art of Cheese & Wine with Rosie Cupitt
Friday 16 May | 5PM | Cupitt’s Estate
This intimate, one-off event is for lovers of food, wine, and the stories that bind them. Rosie will share her cheesemaking journey, offer a hands-on exploration of how to pair artisan cheese with wine, and even reveal a few tips for making your own cheese at home. Plus, you’ll taste a selection of cheeses that reflect the styles she’s most passionate about, alongside beautifully matched Cupitt’s wines.
Make a night of it and book a table in the restaurant afterwards for a relaxed, wine-led dinner surrounded by vineyard views.
