Long Paddock Cheese, with its unassuming facade and charming interior, is not merely a dairy emporium in the picturesque town of Castlemaine; it's a testament to the fusion of cultures.

Manager Gaëtan Chapon was born in the quaint city of Grenoble, ensconced in the French Alps. His journey to Australia was serendipitous, guided by his love for fine cuisine and an innate passion for hospitality. "As a young child born in the French Alps, in a city called Grenoble, I tried a cheese called St. Marcellin - a lactic cheese made out of cow's milk; quite pungent, very decadent, super spreadable," reminisces Chapon, his eyes alight with nostalgia.

He speaks with a palpable fondness for the cheeses of his homeland, describing the transformation of St. Marcellin as it matures, from a "fudgy sort of chalky heart" to a "very runny, pungent curd," each stage imbued with its unique allure.

Upon encountering Long Paddock Cheese, Chapon found himself transported back to the cobblestone streets of France. "I tried the cheese and I'm like, oh my god, it’s exactly like what we have in France. Except it's made here in Australia," he exclaims, his voice tinged with disbelief and pride.

Long Paddock Cheese boasts an eclectic selection of eight cheeses, each with the richness of Australian terroir. "We've got eight cheeses at Long Paddock Cheese. Seven of them have strong French sort of accents or twists I would say and one of them has an English identity and that one is called the Granite," Chapon elaborates, his words resonating with reverence for the diverse culinary landscape he now calls home.

Amongst the myriad offerings, Chapon holds a particular fondness for the Driftwood, a "lovely super soft, runny cheese" ensconced in a spruce bark belt. "If I was to choose one of the cheeses to push forward, I would definitely put the Driftwood," he asserts, his voice animated with enthusiasm. It’s described as a “funky bark-belted soft cheese in the style of Vacherin Mont d’Or. Delicious eaten as is – or baked in its belt like a mini-fondue.”

Chapon adds, "These are Australian cheeses with a very, very strong French accent," he affirms, underscoring the symbiotic relationship between tradition and innovation that defines the ethos of Long Paddock Cheese.

As patrons peruse the shelves adorned with an array of artisanal delights, from the tangy Silverwattle to the robust Granite, they are invited on a journey of gastronomic discovery, where each bite tells a story of heritage and craftsmanship.

For Chapon, Long Paddock Cheese is not merely a business venture; it's a labor of love, a homage to his roots and a celebration of the culinary alchemy that occurs when cultures collide. "I wanted to be an engineer. I was actually working more in hospitality as a foodie, managing restaurants and then hospitality businesses," he reflects, his trajectory veering unexpectedly towards the realm of cheese-making.

In the hallowed halls of Long Paddock Cheese, amidst the heady aroma of aged curds and the rhythmic hum of satisfied patrons, Gaëtan Chapon has found his calling, bridging the divide between continents with each delectable morsel of cheese.

Long Paddock Cheese and
The Cheese School

10am - 4pm most days

longpaddockcheese.com.au