We love to support local producers and, when it comes to dairy, we are spoiled for choice with goat’s cheese, feta and the sorts of burrata that would never get tarred with the blob of boring brush.

With so many lauded local producers to choose from, here, in alphabetical order, are our picks of the top five that should make their way onto your cheese board – stat!

Bookara Goat Dairy

As its name suggests, Bookara Goat Dairy makes goat’s cheese. Located 40 kilometres south of Geraldton, the dairy was founded by Cate and Mark Weston, who believe that happy goats make better tasting milk. From your first bite of goat’s cheese, it’s clear that the Westons are raising exceptionally happy goats.

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The flavour of goat’s cheese depends on the milk being incredibly fresh, so the Westons have built their cheese-making facilities within the dairy to ensure the flavour is not compromised. Its feta, made in collaboration with local olive oil producers Regans Ridge, is soft, creamy and full of flavour.

Halls Family Dairy

Halls Family Dairy is known in the industry for its award-winning Pont-l'Évêque cheese. Named Suzette, after one of the brand’s beloved cows, it is a soft washed-rind artisan cheese. The milk comes courtesy of a herd of French Normandy cows, which cheesemakers Philip and Suzanne Hall have been raising at their Wokalup farm for decades. Suzette is a soft and creamy cheese made using traditional French methods and has a delicate smokiness to it, which intensifies with age.

Halls cheeses are seen on menus across Perth at the Ritz-Carlton and Petition, and are available to order directly or take home from local delicatessens, including Fresh Provisions in Mount Lawley and The Herdsman in Churchlands.

Harvey Cheese

Harvey Cheese has been in business for more than two decades. The artisan brand boasts more than 45 varieties, though their signature product is the aptly named OMG cheese – a gooey, triple cream, Camembert-adjacent, soft white mould cheese. Another show stopper is their St Duke’s Red, a washed-rind cheese inspired by an Italian Taleggio. It has a mild flavour and fruity tang with a strong aroma that works as well on a cheese board as it does melted into a dish.

La Delizia Latticini

Dom Boccia grew up working in his uncle’s cheese factory in Naples. Now Boccia – who moved to Perth 10 years ago – makes his own fresh cheese for his well-respected brand La Delizia Latticini. It’s sold directly from his Victoria Park shopfront or selected delicatessens such as Basil’s Fine Foods in Mindarie and the Boatshed Market at Cottesloe. Boccia uses the freshest local milk and cream from Bannister Downs Dairy and traditional Italian methods. His cheese is widely used in restaurants across the city, including at the criminally underrated 1934 Ristorante at the WA Italian Club.

Rose Valley Cheese Company

Rose Valley Cheese Company was started by matriarch Loreta Giura, whose father was the only cheesemaker in the Italian village of Barrea. Giura – who moved to Perth aged 27 – dreamt of starting a family business that would keep her father’s traditional practices alive. In Rose Valley Cheese Company she’s achieved that dream. A particular favourite is the Rose Valley ricotta, a beautifully soft cheese with great versatility.