Cambray Cheese

Cambray is a sheep dairy on the Vasse Highway at Cundinup, about 12 km outside Nannup, and its cheese starts in the paddock. Jane and Bruce Wilde bought the farm in 1995. Two years later they brought three East Friesian milking sheep into Western Australia, and it took years of breeding to build a flock fit for milking.

Bruce and their son Tom built the cheese factory themselves, and it was making cheese by 2005. Jane and Tom worked out the recipes together, with advice from a cheesemaker friend from the Netherlands: sheep's milk styles first, then cow's milk ones as well.

The range now runs past 20 cheeses, soft, hard and one blue. The sheep's milk cheeses come from the family's own flock and follow its milking season, roughly spring to late summer, so the line-up changes through the year. The cow's milk cheeses are made with milk from Walsall Dairy, a family dairy at Acton Park, near Busselton.

The judges have noticed. At the 2026 Perth Royal Food Awards, Cambray took six of the 15 champion trophies for dairy. Five went to its Washed Rind Brie, including champion dairy product overall, and Farmhouse Gold, the farm's signature sheep's milk cheese, was named Champion Buffalo, Camel, Goat or Sheep Milk Product.

There's no online shop: this is cheese, and it's sold chilled. The farm shop is open every day for tastings, and on cheesemaking days you can watch through the viewing windows. In the sheep season you can see the afternoon milking too, if you phone ahead first. Dogs aren't allowed on the property. On Saturdays Cambray has a stall at the Margaret River Farmers Market, and the maker lists the WA shops that stock its cheese on its own site. Bring an esky for the drive home.