28/05/2026
Heytesbury Dairy to Artisan Hero
Raised in Broadmeadows as the eldest of ten, Julian Benson credits childhood summers helping his uncle on South Gippsland dairy farms for sparking a lifelong love of cows and the land. A self-described grass farmer, he began in Fish Creek in 1972, before marrying his wife Dianne and building their herd through Leongatha and Kongwak, eventually taking a leap into the Heytesbury Settlement in 1981 where Apostle Whey Cheese took root.
Starting with 105 cows, they spent the next 26 years growing the farm into a thriving dairy operation, eventually milking 350 cows and installing a 50-unit rotary dairy. But when the devastating 2002–03 drought hit — with grain prices soaring and milk prices falling — they chose to diversify rather than stand still.
Inspired by travelers stopping to watch milking and artisan makers featured on Landline (a long-running Australian tv program focused on regional stories), he completed a cheesemaking course and opened a small on-farm factory in 2005. What began with white mould cheeses, havarti, feta and blue cheese soon expanded into farm-fresh milk, silky gelato, and even small-batch gin crafted from whey.
Today, perfectly positioned on the inland route to the 12 Apostles, the farm is a true paddock-to-plate destination. Visitors can watch afternoon milking, meet calves in the “mooternity” ward, taste handmade cheeses, and learn about practical, pasture-first dairying surrounded by koalas and native birdlife.
A proud hero of the 12 Apostles Food Artisan Trail — rooted in resilience, powered by hard work, and shared with everyone who values real food from a real farm. 🐄🧀🌱
