Matthieu Megard is a third-generation French cheesemaker who trained at the École Nationale d'Industrie Laitière in Rennes. He started L'Artisan in 2010 with the Schultz family at Timboon, ran it from a Geelong factory, and in 2020 moved into a converted Clarke's Pie factory on Dunlop Street in Mortlake, closer to the south-west Victorian dairies he buys from — two organic Jersey herds and a smaller Ayrshire one, biodynamic certified. Low-flow pumps and short piping to protect the raw-milk fat. The Mepunga Gruyère is only made September to November when the pasture is green. Reblochon, Morbier and triple-cream styles year-round. Not generally open to the public; cheeses through fine-food stockists nationally.
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