Genaro & Rosselyn founded La Cantara Artisan Cheeses in 2019. This name translates to a stainless-steel milk can in Spanish and it essentially represents their origins and the traditional aspects of the dairy industry.
La Cantara is located in Smithton, Tasmania. La Cantara operates a state of- the art 75 cow robotic dairy. The farm consists of some 29 hectares right on the edge of town where they milk a herd of mixed-breed cows. The operation focuses on two main calving seasons Spring and Autumn, guaranteeing continuous milk flow and composition throughout the year.
La Cantara thrives to employ the best farming practices, treating the cows with respect and consideration, feeding them the best quality feed possible, being fresh grass as the primary source of feed. The cows get automatically and voluntarily milked multiple times a day before enjoying a play with the scratching brushes then returning to the field to do what cows do at their leisure. This ensures the cows are the happiest possible producing the best milk.
Fresh milk is turned into different varieties of cheese from fresh to aged and soft to semi-hard in the onsite cheese factory. The cheese is then stored in the maturing rooms. Genaro and Rosselyn keep a careful eye on the cheese as it matures to ensure a fantastic quality flavour and texture of every cheese before it is released.