For the last month Christina and I have called Grandvewe Cheesery our home and place of work. Grandvewe is located about 40 minutes south of Hobart nestled in the hills of Birchs Bay. The name Grandvewe just about sums it all up. The cheesery is home to about 80 milking sheep, quite a few lambs, adolescents, older sheep, and rams (over 200 in all). Grandvewe is family owned and operated established by a a savvy business woman named Diane, her awesome her daughter Nicole, her son Ryan the head distiller and her partner Chris. The cheesery is located in a retrofitted house, where the dining room is where the cheese is made, the family room where the tastings are held, a small kitchen, and a terrace for patrons to enjoy the stunning view of Bruny Island and maybe some coffee or cheese.
From a WOOFers perspective Grandvewe is pretty idilic. In exchange for working a full 40 hours a week you get a free bed and food is provided all seven days of the week. The family also asks that woofers stay for at least four weeks since they train you to do a multitude of tasks from cheesemaking to caring for the sheep and lambs, preparing food in the cafe, or helping in the distillery. Plus all the odd jobs that come up on a farm. This requires the help a number of woofers to complete all the tasks.
During our four weeks there were nine other WOOFers, all of whom were fantastic wonderful people.
The apartment for the woofers filled up quickly so Christina and I spent four weeks in a caravan parked under the Grandvewe terrace. This was only slightly inconvenient and cold, but did give us privacy which was lacking in the apartment.
Fortunately, the other woofers are wonderful people with whom we bonded over shared meals, drinks, board and card games, plus working eight hours a day together. These people enhanced our experience of Grandvewe in a way that is hard to put into words. In short, I am grateful to have met and got to know each and every one of them.
Here’s a little video showing the milking process and more:
We got to help make all sorts of cheeses, including roquefort, manchego, reblochon & camembert, pecorino, fresh, halloumi, ricotta, la mancha, crottin, extramadura. We helped make the cheese from the raw sheep milk, stir the curds, drain the whey, hoop the curds into molds, turn them, wash them with yeast (to make the rind), salt them (dry and wet), store them, cut and package and label them.
On top of the cheese, they also make their own vanilla whey liqueur and the only sheep whey vodka in the world. I spent a lot of time down here.
Each week Christina and I had two days off together where we did our best to explore the surrounding area (or make a Thanksgiving dinner). Our first adventure was to the island visible from Grandvewe called Bruny Island. Bruny is accessible by car via a ferry which leaves from the town of Kettering ten minutes away.
At the lighthouse we took photos, had lunch, and took a look inside the small museum that explains a little about the history of the lighthouse. The only thing that I remember is that at the height of the lighthouse before electricity, the lighthouse burned a pint of sperm whale oil an hour. After lunch we took a walk that lead us to one of the most beautiful beaches we’ve seen so far, Jetty Beach. Jetty Beach was much like the beaches we have back in Northern California with seaweed and other cold water plants.
Later that night we set out from our campground to find the animal that we came to the island to see, the fairy penguin (smallest species). The small penguins make their way from the water to their nests once the sun has set and it is quite dark out. The only way to see the smallest penguin in the world is by using a red light flashlight. Luckily, Christina had one on her headlamp so we were able to see these cute critters really well as they shuffled under the boardwalks and into their burrows.
The next day we took a short hike in Adventure Bay. Here we saw some really amazing dolomite cliffs as well as a boat touring around below us as we walked down from the top of the hill to the shore. And another adorable echidna 🙂
On our next weekend out we headed up to Hobart to check out the Museum of Old and New Art (MONA). The MONA opened in 2011 and is the largest privately funded museum in Australia. Curator David Walsh is a Tasmanian millionaire who made his money through gambling. MONA is difficult to describe.
The museum itself is actually underground to preserve the beauty of the surrounding area (and the winery). The exhibits inside are diverse and at times very strange—mostly centered around sex and death. The exhibit that MONA is probably most famous for is the Cloaca Professional, a machine that is specifically designed to recreate the human digestive tract—culminating in real poop. It’s fascinating and smells foul.
We also made the best of our evenings when there was something interesting to do. We were invited to a pirate beer party by one of the full time employees at Grandvewe, a wonderful and generous young french woman named Pauline. She knew the owners of the brewery and knew that I have an interest in brewing, and wanted me to meet the brewer.
The next evening we went to a traditional bush dance in the town of Woodbridge, a two minute drive from the cheesery. We weren’t sure what to expect from a bush dance, but we knew we had to go and find out. So, we packed six people into the Subaru and headed out for the dance. Whatever our expectations were, I can say for a certainty that none of us were disappointed. We arrived fashionably late to find that the whole town had turned out for the bush dance.
The dance was held at the Community Hall, which was 125 years old. There were people of all ages there from babies all the way up to eighty-year-olds. The bush dancing was all choreographed by one man who lead the group through the steps of various folk dances and partnered those looking for a dancing partner. It was a moment of pure bliss when you let go of all inhibition and just have a good time dancing with strangers and friends alike. And yes, I even danced for a little while.
For our last weekend Christina and I spent our time cooking pies and the rest of the trappings for a traditional Thanksgiving dinner. Our hosts were kind enough to by us a turkey breast and most of the rest of the ingredients we needed to make two pumpkin pies, an apple pie, potato boats, candied sweet potatoes, stuffing, cranberry sauce, and vegetables. For many of the woofers this was their first Thanksgiving dinner and everyone enjoyed the exercise in over eating. We still have stuffing leftover from that meal!
Overall we’ve had an incredible time working for food, helping out a family business, and interacting with people other than just the two of us. We’re both going to have a hard time leaving this place, the view, the people, and the sheep and lambs. We’ll miss them all. Thank you to everyone who made this an experience of a lifetime.