Mortlake site brings Symons Organic Dairy and L’Artisan Cheese under one roof
A dynamic dairy duo purchased the old Clarkes pies factory in southwest Victoria, transforming it into Mortlake Organic Dairy. Now two brands made on site are wowing foodies nationwide.
BRUCE Symons and Matthieu Megard have known each other for nearly a decade but their collective knowledge of cheese goes whey back through the generations.
Hailing from a nation famed for having as many cheese varieties as there are days in the year, Mr Megard is a third generation French cheesemaker.
With his family featuring on his labels, Mr Symons too has a long familial heritage with dairy — his family have been selling and distributing milk in regional Victoria for more than a century.
The cheese-making duo say they were both were looking for new production sites closer to source of milk and decided to collaborate.
In late 2019, they purchased the old Clarkes pies factory in Mortlake in southwest Victoria, transforming it into Mortlake Organic Dairy.
Mr Symons said production started in June 2019 and has been on the up for the two brands — Symons Organic Dairy and L’Artisan Cheese — from that point.
“Combining production volumes has enabled the investment in new cheese making equipment as well as cutting and packing equipment for both companies and third parties,” he said.
“Mortlake’s proximity to quality organic milk was a major factor in the decision.
“Currently organic milk is supplied by three organic dairy farmers – the Hitchings from Irrewarra, the Hodgsons from Carlisle River and the Smiths from Mepunga – all within an hours’ drive from the factory. All farmers are also certified as biodynamic farmers (often referred to as “enhanced organic”) and all three were previously members of the Organic Dairy Farmers Co-operative which went into receivership in mid-2020.”
Mr Megard said the old Clarkes factory covered 2500 square metres and there’s an additional 4000 square metres on the site – plenty of room for future upgrades.
“A regional Victorian site was deemed attractive due to the access to a loyal, skilled workforce,” Mr Megard said.
“More than 20 locals have now been employed since the commencement of the operations in June joining a few loyal employees who previously worked with L’Artisan in Geelong. In August, Brendan McKenzie joined as general manager, with twenty years’ experience at various dairy production facilities in Western Victoria.”
Not only does Mortlake Organic Dairy produce cheeses for Symons Organic Dairy and L’Artisan Cheese but third party customers are also accommodated.
The L’Artisan range is inspired by Mr Megard’s French homeland and include washed rind cheeses such as Mountain Man, Le Rouge and are characterised by their red rind. Soft white mould cheeses featured are the brie-style Grand Fleuri, Marcel and the triple cream extravagant.
French style larger wheels of Raclette, Gruyere and Fermier with its distinctive ash layer are also produced.
Both brands feature an organic haloumi and Symons Organic Dairy’s award-winning parmesan is produced weekly and matured in a large maturing room at a suitable temperature. Additional cheese-making capacity and equipment will be installed in early 2021 which will increase production for the site but also add another hard cheese for Symons and a fresh cheese.
Mr Symons said milk volumes have more than doubled after six months and production volumes will surpass the initial 100 tonnes budgeted in the first year.
“Australians are increasingly looking to support local cheese producers, and this includes demand for organic cheeses,” he said.
“During the health crisis consumers have been looking for healthier foods, free of additives and organic cheese fulfils these criteria. Dining at home has meant that many consumers are prepared to pay more for high quality cheese which reflects the cost of producing cheese at this scale.”
Mr Megard said the first six months of production had set up both brands for strong production growth in its first full calendar year.
“Volumes have been well above budget and we are set to grow further in 2021 with added capacity and more than double the supply of organic milk,”
“In addition, the site will have an export license in early 2021 which will increase demand further. We are also progressing strong opportunities with significant third-party customers for cheese production and cutting and packing.”
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