Glen & Kaye at Bassine Specialty Cheeses
Just a Short Drive from Phillip Island…
Between Bass and Grantville, you’ll find a farm that has grown from a traditional dairy to a celebrated cheese producer. Bassine Specialty Cheeses and Bass River Dairies, run by Glen Bisognin and his partner Kaye Courtney, is where farming meets the art of cheesemaking.
It’s a place where the much-loved herd even has a “holiday home” along the Bass River, inspiring the name Bass River Dairies. But what truly makes this farm special is Glen and Kaye’s dedication to quality, sustainability, and fostering local connections while teaching the community where their food comes from.
Meet the Makers: Glen & Kaye at Bassine Specialty Cheeses
Glen Bisognin has been farming this property since the 1960s. His parents, Attilio and Mary, established the farm in 1966, but the roots of dairy farming run deep in the family. Attilio grew up on a dairy farm in Northern Italy, while Mary was raised near the Powlett River.
For Glen and Kaye, it’s always been about family, local produce, and quality. If you’ve driven along the Bass Highway, you’ve likely passed their dairy and café. The 235-acre property is home to a mixed herd of Friesians, Jerseys, and Aussie Reds, alongside Glen’s favourites—the Gentle Giants (Holstein Friesians).
A Passion for Cheesemaking
What began as a traditional dairy farm soon evolved into a cheesemaking venture. Kaye’s interest in cheesemaking began while running a dairy farm in Bena. A short course in 2002 sparked a passion for home cheesemaking, eventually leading to the creation of a purpose-built cheesemaking facility on their farm, which opened in 2014.
What Drives Glen and Kaye
Glen and Kaye’s passion for farming and caring for the land runs deep. They focus on producing high-quality, natural food, with sustainability at the heart of their work.
“We believe in creating something real—products that people can trust and enjoy,” says Glen.
Their milk is non-homogenised, meaning the cream rises naturally to the top—”just like the good old days!” This simplicity shines in their cheeses, from creamy Brie to hearty Farmhouse Cheddar, with flavours changing with the seasons depending on what the cows are grazing on.
“It’s nature’s product,” Glen explains. “It’s not a manufactured product—it’s how the cows make it.”
But Glen and Kaye don’t just make cheese—they share their knowledge too. Many visitors are surprised by the work involved in dairy farming. From daily milking (yes, even on Christmas!) to managing the farm’s environmental impact, they aim to help people better understand where their food comes from.
“It’s about going back to basics—doing things the way our grandparents would have,” Glen adds.
Handcrafted Cheeses – Simple, Natural, Delicious
At Bassine Specialty Cheeses, the focus is on fresh, high-quality ingredients. Their milk is non-homogenised, preserving its natural creaminess and rich flavour—perfect for their award-winning cheeses, including Brie, Camembert, Feta, and Farmhouse Cheddar.
The cheesemaking facility is part of their farm café, where visitors can peek through a viewing window to see the process in action. Milk used in their cheeses comes from local farms, including Eldridge Farm on Phillip Island and Westbourne Farm at West Creek.
What started as a hobby for Kaye has become a thriving business, with Tone Petersen as head cheesemaker.
“Bassine Cheeses are completely handmade using our own farm milk. It’s the true meaning of artisan cheese, with truly local content,” Kaye shares.
Cheesemaking takes place three days a week in small batches, with the team constantly experimenting with new flavours and textures.
Their range includes Brie, Camembert, Halloumi, Ricotta, Feta, washed rind, Parmesan, Colby, Gouda, and Quark. Their Feta comes in marinades like lemon myrtle, peppercorn, Tuscan herbs, and chilli. Staying true to their roots, Glen and Kaye have moved away from European names, instead naming their cheeses after local towns such as Bass, Kilcunda, and San Remo. Their Brie, for example, is affectionately called the Bassine Queen.
“One of our favourite cheeses is a collaboration with The Gurdies winery, known simply as The Gurdies,” Kaye explains. “It’s a firm cheese ripened within a covering of grape pomace, which brings out a complex bouquet. It’s been so popular that, like many of our cheeses, it’s completely sold out for the season.”
Connection to Community
For Glen and Kaye, Bassine Specialty Cheeses and Bass River Dairies are about more than just making dairy products—it’s about giving back to the local community. They source ingredients from nearby farms, employ local staff, and sell their products within a 100-kilometre radius of the farm, ensuring their work directly benefits the region.
“The fact that we only supply locally is what we’re known for, and it works out well for everyone,” Glen says.
By keeping their focus close to home, they not only support the local economy but also reduce their environmental impact.
Here’s the Scoop!
Exciting things are on the horizon! Bassine Specialty Cheeses is planning even more collaborations with local artisans—including an Italian-style Gelati by Licca Lucca, made on-site by Luke Hiddle using Bassine’s own milk. Now that’s a scoop—pardon the pun! 🍦
Discover for Yourself
If you’re looking for fresh, high-quality dairy, visit Bassine Specialty Cheeses. Their farm café is the perfect spot to enjoy a creamy milkshake or coffee while taking in views of the farm.
Can’t make it to the farm? No worries! You’ll find their milk, cheese, and cream in local shops, corner stores, and nearby cafés. Every time you choose Bassine Specialty Cheeses and Bass River Dairies, you’re supporting a local business that cares about quality, sustainability, and community.
Visit Bassine Specialty Cheeses
2125 Bass Highway Glen Forbes
