Dianne launched her Italian style gelato in December 2016, on the back of Apostle Whey Cheese being recognised as a finalist in the Excellence in Food Tourism category at the RACV Victorian Tourism Award.
Dianne said the business had invested in an extension to their farmgate shop at Cooriemungle to accommodate the gelato making operation and new café area.
The gelato, alone with Julian’s bottled milk project, were natural extensions of the business’s fully integrated dairy food experience.
Dianne said she had completed specialist training to make the gelato and it had quickly become a new passion for her.
“It’s really rewarding for me to be able to take the milk from our own cows and turn it into a range of gelato flavours for people to taste and buy,” she said.
“Obviously we’ve been turning our milk into cheese for quite a while, but both Julian and I wanted to do more in terms of growing our genuine on-farm food tourism offering.
“To be able to tell our visitors that the entire operation, including the milking of the cows, happens right here is pretty unique.”
Apostle Whey Cheese is open seven days a week from 10am to 5pm.