Woodside Cheese Wrights

Kris Lloyd took over the Woodside cheese factory in 1999 with no cheesemaking experience and has run it as an Adelaide Hills institution since. The native range, developed in 2012 with the late Jock Zonfrillo, includes Anthill — fresh goat chèvre rolled in green ants, ranked 11th of 3,021 cheeses at the 2016 World Cheese Awards in San Sebastián and crowned Best Australian Cheese in 2022. South Australia's first buffalo herd, accessed in 2014, anchors the Kris Lloyd Artisan label. Cellar door tastings at Henry Street. Cheesemaking classes available