Michael Wohlstadt’s Jersey cows and pigs graze in the foothills of the Barossa Ranges on a mixed family farm producing milk, meat and mushrooms. The farm is free from artificial hormones and growth stimulants, with the animals enjoying fresh pasture and a wholesome diet that includes locally milled grain during the cooler months.

Milk from Michael’s Jersey herd is transformed into The Dairyman’s award winning butter and cream, along with a range of traditional Italian fresh cheeses made at the on farm cheesery. Crafted using milk from the day’s milking and the traditional pasta filata method, these cheeses are a delicious addition to the range.

The butter is handmade in small batches using cream produced on the farm, with just a touch of sea salt added for extra flavour. Rich, golden and velvety, it is perfect spread on fresh bread, used in baking or enjoyed in everyday cooking.

Michael’s Berkshire and Tamworth pigs are raised slowly with plenty of space to roam, producing beautifully tender pork full of flavour. He also brings fresh oyster mushrooms to market each week.

You’ll find The Dairyman outside at the Adelaide Showground Farmers’ Market every Sunday.