One of Australia’s most beloved and awarded cheesemakers, Holy Goat, will cease production of their gold standard chèvre as they close their dairy in May this year.

In a heartfelt statement on the Holy Goat Instagram late on Monday night, co-founders Ann-Marie Monda and Carla Meurs wrote: “As we live with impermanence, we in sadness and courage are closing our goat dairy and the cheeseroom and farewelling Holy Goat.”

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“We see in the farming and cheesemaking world how changeable things can be, with the weather, a thunderstorm or a hot dry north wind blowing, the bird or death of a goat and the changing hierarchy in the herd, or the milking machine breaking down and another pump to fix. To live today and not project into the future and accept impermanence expands our life rather than limits it.”

With its dual textured centre and unmistakably wrinkled rind, Holy Goat’s range of chèvre (particularly the bunt-like La Luna) has consistently and competently stood up to the best cheeses in the world since Monda and Meura began their cheesemaking journey in 2003.

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Internationally and closer to home, the pair have scored a shed-full of accolades, including Best Producer, Best Dairy and Producer of the Year awards in the delicious. Harvey Norman Produce Awards over the years, even scoring a place in the delicious. Hall of Fame in 2011 when their Nectar Tomme was voted Australia’s best cheese.

An outpouring of love flooded the Holy Goat Instagram, with some of the country’s top chefs weighing in, including delicious. contributors Ellie and Sam Studd: “We love you and we will miss you! Thank you for everything! Best cheese in Australia – always.”

Partners in life and in business, the pair will stay on as custodians of the land at their home, Sutton Grange Organic Farm, while they enjoy retirement. The herd will continue to be milked until April, with the final Holy Goat cheeses available in May.

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