KRIS LLOYD ARTISAN
Woodside, South Australia
"Cheesemaking is a special form of alchemy where science meets magic." Kris Lloyd AM
Kris Lloyd is a self taught cheese maker who has headed up Woodside Cheese Wrights at Woodside in the Adelaide Hills since 1994. After dedicating more than two decades to Woodside, Kris Lloyd recognised an opportunity in 2014 to introduce exceptional cheeses and other premium products she had encountered throughout her culinary career, now under her new brand, Kris Lloyd Artisan.
Renowned for its excellence, Kris Lloyd Artisan has earned multiple awards and is making significant strides in the global cheese industry with a diverse selection of fresh, white-mould, and aged cheeses sourced from cow, goat, and buffalo milk.
A pioneer of Buffalo cheese-making in South Australia, Kris Lloyd sources buffalo milk from South Australia’s only buffalo dairy in Mypolonga with a small herd of 20 or so Riverine Buffalo.
Persian Feta Range
Kris Lloyd Artisan’s Persian Feta is set overnight to make this fresh cheese in a traditional lactic set, not unlike yoghurt.
The Feta is drained with quick precision, once drained the Feta is lightly seasoned with salt and left to age for 12 or so days, after which they carefully portion the cheese by hand.
Each jar has a selection of herbs added to the cheese before filling with a blend of vegetable and olive oil.
Persian Feta Cow
Available in 300g jars and 2kg tubs.
The Jersey Milk is sourced from a nearby Adelaide Hills town, Langhorne Creek. The herd is made up of pure jersey cows and there are around 60 cows in the herd.
Kris Lloyd Artisan aims for this feta to super creamy with seasoning that gives this simple fresh cheese a great personality. It is rich creamy and very decadent due to the high solids in the jersey milk.
Average fat content is 38%.
Persian Feta Cow & Goat Blend
Available in 300g jars and 2kg tubs.
The Jersey Milk is sourced from a nearby Adelaide Hills town, Langhorne Creek. The herd is made up of pure jersey cows and there are around 60 cows in the herd. Kris Lloyd Artisan sources their Goat milk from small local goat farms giving then excellent control over the quality and seasonality of the milk. Saanens, British Alpine and Toggenburg breeds all feature in the herds.
Kris Lloyd Artisan aims for this feta to super creamy with seasoning that gives this simple fresh cheese a great personality.
Voted best Australian Cheese and awarded a Super Gold Medal at the 2014-2015 World Cheese Awards with judges commenting “Kris Lloyd artisan have taken Feta to a whole new level with this cheese!”.
Average fat content is 38%.
Persian Feta Goat
Available in 300g jars and 2kg tubs.
Kris Lloyd Artisan sources their Goat milk from small local goat farms giving them excellent control over the quality and seasonality of the milk. Saanens, British Alpine and Toggenburg breeds all feature in the herds.
Kris Lloyd Artisan aims for this feta to super creamy with seasoning that gives this simple fresh cheese a great personality.
Average fat content is 35%.
Persian Feta Buffalo
Available in 300g jars and 2kg tubs.
Kris Lloyd Artisan sources their buffalo milk from South Australia's only buffalo dairy in Mypolonga. The small herd of around 20 or so Riverine Buffalo means that they have excellent control over animal health and the milk quality.
Kris Lloyd Artisan aims for this feta to super creamy with seasoning that gives this simple fresh cheese a great personality. It is rich creamy and very decadent due to the high solids in the Buffalo Milk. Buffalo cheese continues to surprise Kris, with the elegant flavor profile it offers and its velvety texture.
Average fat content is 38%.
Persian Feta Buffalo Flavoured Range
Kris Lloyd have divine buffalo milk feta and added various flavourings to create this exquisite set of 200g offerings.
Lemon Myrtle - Delicately marinated with native Australian Lemon Myrtle lending it a fresh citrus zing.
Outback Chilli - Delicately marinated with Australian Outback Chilli leading to a gentle heat on the palate.
Smokey Bush Tomato - Delicately marinated with smoked bush tomatoes, pepper leaf and spices in a blend of canola and extra virgin olive oil. Bush tomatoes (akudjura) are berries native to Australia. Dark brown with a fruity caramel-like flavor and a slight tangy acidity, dried and lightly smoked, this addition results in a delightful balance of savory, smoky, and tangy flavours.
Buff n Truff - Delicately marinated with Australian black truffle. The result is a super creamy Persian-style feta with just the right amount of truffle so all of the flavours shine through.
Fresh Curd Range
Kris Lloyd Artisan’s Curd is set overnight to make this fresh cheese in a traditional lactic set, not unlike yoghurt.
The curd is drained with quick precision given the milk solids in can be up to 18%, once drained the curd is lightly seasoned and packaged immediately.
Kris Lloyd Artisan produces their curd in small batches to ensure it is always fresh. They are creamy and light, almost fluffy in texture.
Fresh Goat Curd
Available in 200g cups and 1.2kg tubs.
Kris Lloyd Artisan sources their Goat milk from small local goat farms giving them excellent control over the quality and seasonality of the milk. Saanens, British Alpine and Toggenburg breeds all feature in the herds.
Average fat content is 35%.
Fresh Buffalo Curd
Available in 200g cups and 1.2kg tubs.
Kris Lloyd Artisan sources their buffalo milk from South Australia's only buffalo dairy in Mypolonga. The small herd of around 20 or so Riverine Buffalo means that they have excellent control over animal health and the milk quality.
Average fat content is 35%.
Truffle Goat Curd Dip
Available in 200g jars.
Kris Lloyd Artisan sources their Goat milk from small local goat farms giving us excellent control over the quality and seasonality of the milk. Saanens, British Alpine and Toggenburg breeds all feature in the herds.
For this dip, they whip the goat curd with Australian black truffles for a super creamy cheese with just the right amount of truffle so all of the flavours shine through.
Fresh & Creamy Cheeses
Creamy Cow
Available in 150g portions and 1kg logs.
Think Chèvre, but made with cow’s milk. Creamy & textured.
“The wonderful thing about this cheese is that it accommodates those that are no overly keen on goat cheese, it works much the same as a ricotta or fresh cheese in recipes and is fabulous on warm sourdough then drizzled with honey and berries!” Kris Lloyd AM
Chèvre
Available in 150g portions and 1kg logs.
A fine goat’s milk cheese, which is super creamy with seasoning that gives it a great personality that chefs ask for by name.
Creamy Buffalo ‘In the Buff’
Available in 150g portions.
Buffalo milk is set overnight to make this fresh cheese in a traditional lactic set, not unlike yoghurt. The curd is drained with quick precision, once drained the curd is lightly seasoned with salt and left to age for 5 days, after which Kris Lloyd Artisan carefully portions the cheese by hand.
They aim for this cheese to be super creamy with seasoning that gives this simple fresh cheese a great personality. It is rich creamy and very decadent due to the high solids in the Buffalo Milk.
Creamy Buffalo ‘Bush Buff’
Available in 150g portions.
Kris Lloyd’s love of outback-indigenous ingredients brought the marriage of her buffalo fresh cheese and smokey outback bush tomato together. Indigenous to South Australian bush tomato is almost like a plump raisin when fresh. These special little fruits are dried and then gently smoked to create a unique flavour that works so well with the rich, creamy, rounded flavour of the buffalo fresh cheese.
Soft & Washed Rind Cheeses
Jersey Brie
Available in 200g rounds.
Quintessential cheese addition to your cheese board for that special touch of decadence, as this cheese ripens you will find hints of mushroom and the paste will become soft and creamy.
Camembert
Available in 200g rounds.
Made to a traditional recipe taught to Kris Lloyd Artisan by a Swiss cheese maker, you will love this creamy cheese that can also be eaten when young.
Buffalo Brie ‘Bertie’
Available in 110g rounds and 650g wheels.
Kris Lloyd Artisan sources their buffalo milk from South Australia's only buffalo dairy in Mypolonga. The small herd of around 40 or so Riverine Buffalo means that they have excellent control over animal health and the milk quality.
Made entirely by hand this very special cheese is subtle and elegant with a hint of nuttiness as it ripens. There are very few Brie Style cheeses made using Buffalo milk – Kris Lloyd Artisan have adapted their traditional Brie recipe for this cheese keeping in mind the extra milk solids present in the Buffalo milk.
Buffalo Washed Rind ‘Tin Tin’
Available in 300g squares.
Kris Lloyd Artisan sources their buffalo milk from South Australia's only buffalo dairy in Mypolonga. The small herd of around 40 or so Riverine Buffalo means that they have excellent control over animal health and the milk quality.
Made entirely by hand this very special cheese is subtle and elegant with a hint of entry level washed rind stinkiness. Kris Lloyd Artisan carefully monitors the washing process to keep the cheese looking and tasting fabulous, as with all good washed rinds it will develop a deeper colour and more flavour as it matures.
There are very few washed rind style cheeses made using Buffalo milk – Kris Lloyd Artisan have adapted their traditional recipe for this cheese keeping in mind the extra milk solids present in the Buffalo milk.
Cow Washed Rind ‘Rusty’
Available in 200g rounds and 650g wheels.
Kris Lloyd Artisan make this very decadent cheese completely by hand, cutting the fine curds into large cubes before working them down to smaller pieces by gentle stirring. Once ready they hand ladle into warm hoops. The cheese is salted the next day and then washed every second day until the cheese makers are happy with the red blush from the cocktail of linens has begun to do its very important work. They then cave age the cheese for around 20 days before wrapping ready for sale.
As Rusty matures and protiolitic activity (ripening process) has occurred the cheese will begin to waft a gentle stinkyness as all good washed rinds should. It will intensify as the cheese ages.
Semi Hard Cheeses
Matured Cheddar
Available in 150g portions.
Aged for 6 months which gives it a nice nutty flavour with a mild sharpness.
‘G&C’ Club Cheddar
Available in 170g rounds.
G&C is a mild cheddar style that we mature for around 6 months.
Each baby cheddar is blended with a local South Australia gin, giving it a lovely complex flavor as the Gin botanicals infuse the cheese with aromatic scents and flavours.
Kris Lloyd Artisan brings their two of our favourite things together with this cheese and are delighted with the result. G&C works a treat on any cheese board with dried fruits and fruit breads.
Cow Table Cheese ‘Milk It’
Available in 200g wedges and approximately 4.5kg wheels.
*Wheels are pre-order only.
This semi hard cheese is made by slowly working the curds with a slight scald to introduce sweetness to the cheese. Continuous and patient stirring, results in soft curd that knits together with ease and is slightly elastic.
The cocktail of secondary flora used for this cheese is responsible for the soft pliable texture and clean herbaceous mouth feel, it is very subtle to ensure we do not interfere with showing off the characters of excellent quality milk.
Kris Lloyd Artisan have collaborated with a local South Australian Kombucha maker SCULL to bring this very exciting cheese and the only one of its kind in the world. The cheese is washed several times with SCULL Quince Kombucha before we allow it to rest and develop a rind. The rind takes on a pleasant sweetness from the Kombucha and develop some fruity characters that complement the sweet nutty flavour of the cheese which has a super creamy and smooth texture. Matured for around 4 -6 months.
Buffalo Table Cheese ‘Flower Power’
Available in 200g wedges and approximately 4.5kg wheels.
*Wheels are pre-order only.
The curds are slowly worked with a slight scald to introduce sweetness to the cheese. Continuous and patient stirring, results in soft curd that knits together with ease and is slightly elastic.
The cocktail of secondary flora used for this cheese is responsible for the soft pliable texture and clean herbaceous mouth feel, it is very subtle to ensure we do not interfere with showing off the characters of excellent quality milk.
The cheese is washed several times before allowed to rest and develop a rind. Once the rind is well established they roll the cheese in dried flowers and herbs.
Matured for around 5 -6 months to develop a rich texture and nutty flavor. The rind is the special part of this cheese with grassy notes and a touch of native thyme.
Goat Table Cheese ‘Spilt Milk’
Available in 200g wedges and approximately 4.5kg wheels.
*Wheels are pre-order only.
Cheese made with 100% South Australian Goat Milk cheese washed in Vintage Cider from Sparkke. Introduced during Covid-19 as a means to utilise all goats milk that is regularly sourced and nothing goes to waste.
“We wanted a cheese that could soak up the excess milk, mature over a several months, something full of flavour and character and lastly a cheese we could if need be hang on to for many months, given at that time we saw no real end point.” Kris Lloyd AM
The vintage cider is from brewpub Sparkke at the Whitmore. Co-Founder Rose Kentish said, “when Kris rang asking to wash the cheese with one of our products, we thought our vintage cider was a perfect match.”
Aged between 6-18 months, depending on supply. Gets better as it matures.
Seasonal pre-order Cheeses
Anthill*
*Subject to seasonal availability in 120g boxed portions.
Kris Lloyd Artisan aims for this special chèvre to super creamy with seasoning that gives this simple fresh cheese a great personality that chefs’ ask for by name. It is then topped with Native Australian Green Ants and a sprinkle of South Australian Lemon Myrtle grown in a small orchard nearby Kris Lloyd Artisan, to create an incredible citrus hit. Notes of Kaffir Lime and Lemongrass are dominant.
The packaging artwork was painted by Kris Lloyd’s friend Damien Coulthard, who is an Adnyamathanha and Dieri person of the Flinders Ranges and a well known first nations artist.
Anthill was voted Best Australian Cheese at the World Cheese Awards 2022 -23.
Golden Blossom with Australian Native Honey*
*Subject to seasonal availability in 120g boxed portions.
Kris Lloyd Artisan aims for this special chèvre to super creamy with seasoning that gives this simple fresh cheese a great personality that chefs’ ask for by name. It is then topped with Golden Foil, Golden Blossom flowers and Australian Native Honey.
Blackwood with Australian Native Honey*
*Subject to seasonal availability in 120g boxed portions.
Kris Lloyd Artisan aims for this special chèvre to super creamy with seasoning that gives this simple fresh cheese a great personality that chefs’ ask for by name. It is then topped with Ash, Australian Native Flower Petals and Australian Native Honey.