Our History

Our History PaulT 2018-07-04T01:35:00+00:00
A family regenerating the earth one farm at a time whilst making healthy delicious products along the way.

2OOO

3
Employees


Shops

51875L
Milk Milked

156 Cows

With deregulation of the dairy industry looming Rob, Danny and Sally looked at ways they could still make money with milk and decided it was time to try their hand at cheese making.

They converted Danny’s double garage into a small farmhouse cheese plant and spent every penny they had on stainless steel and foot baths.

they made everything in small batches. The cheese was cut it with a knife and the jam and yoghurt was spooned into the tub. The person with the strongest wrists screwed the lid on tight!

Everything was then bundled into the car and sold at local markets.

2OO1

1O
Employees

15 shops
+ 2 markets

11 875L
Milk Milked

158 Cows

In 2001 they kicked Danny out of the family home and converted it into a teahouse aptly named, Out of the Whey. The farmhouse is in it’s almost original condition. The only changes include an all weather veranda that was added to the front of the building, and the laundry which was converted into a commercial kitchen.

They also learnt a lot about our products as well. Like the fact that most people considered our washed rind havarti too smelly for consumption. They even had deli’s sending it back to us because of the smell, even though they were winning awards for it!

2OO2

24
Employees

35 Shops +
+ 3 Markets

91 O23L
Milk Milked

253 Cows

We knew people were desperate for organic milk, we just didn’t have the facility to process it at the time. Instead we sold it out of 2L buckets and the recycled milk bottles customers gave us!

With an increase in demand we needed more milk and in 2002 Bill Hamilton decided to go biodynamic and join us at Mungalli.

2OO4

39
Employees

35 Shops +
+ 3 Markets

91 O23L
Milk Milked

253 Cows

In 2004 Glen Drury came to the party with 150 of his own cows. The Mungalli Family was growing rapidly, extensions had to be done on the factory!

2OO8

77
Employees

35 Shops +
+ 3 Markets

91 O23L
Milk Milked

253 Cows

It was in 2008 that we added Greek Style yoghurt to our repertoire of dairy delights. This smooth, silky and rich yoghurt is lactose free and so good we made six different flavours!

2O1O

79
Employees

35 Shops +
+ 3 Markets

91 O23L
Milk Milked

253 Cows

Rob and Danny have always been interested in supporting dairy farmers in the local area and in 2010 they created Misty Mountains. Their aim was to buy milk from the farmers at an equitable rate. The milk from these farms is all jersey, creamy and delicious!

2O12

77
Employees

35 Shops +
+ 3 Markets

91 O23L
Milk Milked

253 Cows

In 2012 Rob and Danny had chickens on the brain, and we’re not yolking. This was the year our delicious Bio eggs became available.
Our pastured chickens produce eggs with rich orange yolks, letting everyone know just how happy they truly are!

2O17

77
Employees

35 Shops +
+ 3 Markets

91 O23L
Milk Milked

425 Cows

Biodynamic BLISS is Mungalli Creek dairy’s solution to delicious flavoured milk. The Watson Brothers outdid themselves with this creation. It is the first of its kind being, sugar free, lactose free and full of probiotics!

2O18

77
Employees

35 Shops +
+ 3 Markets

91 O23L
Milk Milked

425 Cows

Kefir was something that has always been consumed in the Watson household. In 2018 Rob & Danny decided to offer their cultured creation to the public as well.

Cheese has also made a comeback, with a Mild and tasty Farmhouse cheddar available with an increase in milk production