For us, cheese is just the beginning.
The greatest joy in my life is being a mother
And, more recently, a grandmother to Florence and Charlotte (both of whom have cheeses named after them, of course!).
Having my children and grandchildren around me, being in the kitchen, preparing and sharing food and good times — it's the cornerstone of my existence.
Most cheese producers will tell you they’re in the business of making cheese — describing the varieties, the textures, the techniques.
But for us, cheese is just the beginning.
We’re in the business of creating connection.
Of helping people slow down, gather around a table, and savour something special.
An impromptu cheese board thrown together for friends, an indulgent midnight snack, or the centrepiece of a celebration — we make cheese for moments like these.
To make people feel closer, comforted, and delighted.
Because while cheese is what we make, connection is what we’re serving.
Kris Lloyd AM - Head Cheesemaker
Founded in 1994, Woodside Cheese Wrights began as an unassuming cheese factory in the small town of Woodside in the Adelaide Hills.
When Kris Lloyd took charge in 1999 she was given the challenge of running a cheese factory with zero cheesemaking experience to her name. So, Kris began to tirelessly study cheese and the cheesemaking process.
Kris focussed on highlighting the flavour and seasonality of the quality local cow and goat milk she had at her fingertips, sourced from nearby local dairies.
In 2002, Woodside Cheese Wrights was first awarded with the Grand Dairy Award for best goat cheese in Australia for the sexy geotrichum mould goat cheese: Edith. And the accolades would continue, with Half Cow-Half Goat Cheese Etzy Ketzy winning a Gold Medal at the World Cheese Awards in 2009, and two more Gold at the World Cheese Awards in 2011.
After being awarded the National Telstra Business Women’s Award for Innovation in 2010, Kris began experimenting with Native Australian flavours, and supported by the late Chef Jock Zonfrillo and Warndu, Woodside Cheese Wrights unveiled their native range in 2012.
In 2014, Woodside was lucky enough to access the first ever Buffalo herd in South Australia, which paved the way for the second label "Kris Lloyd Artisan".
At the 2016 World Cheese Awards in San Sebastian, Spain, Woodside Cheese Wrights was honoured to receive a Super Gold Medal for Anthill – fresh goat chevre encrusted with native Australian Green Ants -coming in at number 11 out of 3021 cheeses.
In the 2022 World Cheese Awards, Anthill reprised it’s Super Gold Status and was crowned Best Australian Cheese.
At the 2024 World Cheese Championships in Wisconsin, Flower Power won first place (best of class) a highlight of many years of awards, including the 2021 DIAA award for 'Most Innovative Cheese'
