SINGLE-ORIGIN FRENCH STYLE CHEESE
Created thoughtfully in Harvey, WA
HALLS FAMILY DAIRY
Halls Family Dairy is a small family farm in Harvey, Western Australia.
Our family has been farming here since the 1890s. Today, we milk a single herd of pure-bred Normande cows and turn their exceptional milk into two French style artisan cheeses, made carefully and without compromise.
Our Cheese
Great cheese begins long before the vat. It starts with content cows, healthy feed, and milk managed with respect.
Where to Find Us
Our cheese is shared carefully.
You’ll find it in kitchens and stores that respect the work behind it.
Recipes & Farm News
Seasons change, cows calve, grass grows, milk flows. Here we share updates from the farm, stockists, & simple ways to enjoy our cheese.
Become a Stockist
We choose to work closely with chefs, retailers, and buyers who value quality, consistency, and provenance.
We didn’t set out to make cheese…
We both grew up on dairy farms in Harvey. Farming shaped our lives, our family, and the way we see the world. Early mornings, long days, and caring for animals and land were simply part of growing up.
When the dairy industry changed and farmers were forced out, we had some hard conversations around the table. Walking away wasn’t something we were ready to do. We chose to adapt so we could stay and keep farming properly. At the time, we were already breeding Normande cows and knew the quality of the milk we were producing.
After years of planning, developing our herd, and investing in the farm, we made our first artisan cheese in 2018. We named her Suzette, after one of our cows. It marked a turning point for us — a way to stay independent and a way to stay on the land.
Today, with the next generation continuing the work, Halls Family Dairy stands as proof that thoughtful change can keep families farming and food honest.
We hope you enjoy our cheeses,
Suzanne & Phil Hall
Visit our farm with Our State on a Plate
There’ snothing better than a slice of locally made cheese to compliment a glass of red on your weekend. Stuart Laws travels to a fifth-generation dairy farm that’s behind one of Australia’s best cheeses.
