As Local As Can Be

At Olive Farm, we have a passion for the region we’ve laid our roots in. We live here, work here, love here, and we’re proud to be here. If you come visit our Cellar Door you’ll notice quite a large wine list (nearly 40 different wines), and all the grapes are grown here in the Swan Valley…and yes, some of the names are difficult to pronounce!

At The Cheese Barrel we pride ourselves on supporting local where we can. Here are a few of the ways that we do just that…

Cheese | Of course our full range of ‘legendairy’ WA Cheeses are produced in - you guessed it - WA! We support a range of WA fromageries, who in turn support our local dairy farmers! ”And that’s the flow of life” - says Sarah, our cheesy good vibes Operations Manager. Bookara Goat Dairy, Cambray Cheese, Dellendale Creamery, Harvey Cheese, Local Goat and Margaret River Organic Creameries make up our amazing WA Cheese Family!

Family Ties | Family features quite heavily in the Olive Farm story, and it is also reflected in The Cheese Barrels. Our winemaker’s younger sister Kelly has done a bit of chef-ing in her time, and she’s the one responsible for our delicious Spicy Tomato Relish and Sweet Onion Jam. Both recipes have been handed down to her from her mother Judy! Michael, our winemaker’s brother actually designed both The Cheese Barrel and Olive Farm buildings.

Olive Farm Family | Our very own Darcey is the talent behind the camera for our “Dogs View of the Winery” video, she created the video and voice acted it as well! You can view this video when you scan the label of one of our 2019 vintage whites. She then teamed up with the delightful Karen, together painting the beautiful forest backdrop by our downstairs dining area. Karen also runs our Bubbles, Brushes & Brie events. During vintage we source our table grapes from an old friend, Elena’s Family have their own vineyard just up the road, Rangeview Vineyards. Chloe, one of our old Supervisors started her own business and we stock her cup cakes on Mother’s Day.

Honey | Our Honey is produced just 300 metres up the road from Olive Farm, at The House of Honey. Kim and Rupert have hives from as far south as Walpole, as far east as Kalgoorlie and up north, just past Jurien Bay.

Tea | We source our tea from Tea Wisdom a local blender in Bayswater. Klman sources some of the most delicate ingredients and marries them with some of his family’s traditional spice blending methods and modern innovation.

Coffee | Precision Coffee Roasters in Bayswater have an amazing team, they produce our very own TCB Blend (70% Brazilian, 30% Columbian) and provide us with our coffee order in reusable buckets to reduce single use plastics.

Beer | We stock two beers on site, a delicious full strength lager; the Freo Doctor from Mash Brewery also in the Swan Valley (yeah!) and our lighter mid strength pale ale; the Rogers from Little Creatures down Freo way.

Cider | We get the refreshing Perth Cider from Funk Cider on Benara Rd. The local boys, Marty and Nathan serve up a delicious, unpasteurised and preservative free cider produced from fruit grown locally in Manjimup and Karragullen, all pressed and fermented on site in the Swan Valley.

Muscatels | We source some delicious dried grapes from one of our neighbouring vineyards up the road, Kafarela’s Vineyard. You may see them dancing atop your cheese platter, when you purchase one of our boards.

Crackers | Lisa from Knutsford Gourmet in North Perth supplies us with some delicious crunchy goodies, think Honey and Walnut Lavosh, Fennel and Sea Salt Graham Crackers, the list goes on..

Relishes and Pickles | We stock some lovely produce from Crunch Preserves located in Dunsborough. Picalilli, Jalapeno Relish and Pickled Onions, what a match with cheese!

Truffle | What more need we say apart from, “Have you tried our Truffle Cheddar or Truffle Delice?!” Truffle and cheese is simply a match made in heaven. Truffle Hill provide us with some amazing Truffle Mustard and Truffle Oil, and now you don’t need to go all the way to Manjimup!

Garlic | Who would have thought that such a strong flavour would sit so well with cheese. Well the folks at Garlic Affair sure have supplied us with the most fascinating Black Garlic we’ve come across, and they’re in Gingin! Think slow roasted, caramelised, sweet balsamic flavours. Simply intriguing.

Bread | Our parisienne baguette and whole grain are from a bakery in Osborne Park. Jean Pierre Sancho has been in the biz since 1904, we think that’s a pretty decent effort, and that they make a pretty decent loaf!

Meats | Our ham and pastrami are supplied by The Farmhouse located in Margaret River. Open range produce, think free-range and then some…

Olive Oil | You’ll find that the olive oil we serve and sell is produced just a little further north of us, in Moore River. Grown and processed on the same property, this wonderful oil is produced once a year.

Pate | We get our chicken liver pate from some awesome guys in Bayswater, Poach Pear.

WA Cheese Celebration | Sarah and Mari, our two delightful managers along with Howard Crump, were actually the driving force behind WA Cheese Week this year, and it’s cheese festival curds&WAy. It’s a celebration of all things WA; dairy farmers, cheese producers, wineries, crackers, meats, breweries, relishes and it’s all in the name of supporting local.

Figs | When it’s fig season in the valley, we purchase figs from our neighbours just up the road, to accompany the cheese on our cheese boards and to make our delicious fig paste.

Candles | For some of our cozy night time events we bring out the cutest little candles made by our local good mate Yani from Chiaroscuro Candles. She makes the candles for us in some of our reused pate jars!

We really do love the Swan Valley, and we pride ourselves in the quality of WA’s produce. Appreciating not just what we produce but what our neighbours do as well.