The first biodynamic dairy farm in the region, Mungalli Creek Dairy and Cheesery wanted to work on regenerating the land and leaving it better for future generations. More than organic farming, Mungalli looks at the farm as a living ecosystem as a part of the environment. Healthy soil, diverse pastures, happy cows, producing great tasting, nutritious and sustainable food.
We arrived around 1pm and ready for something to quell our midday hunger. A cheese board for two with a section of cheeses, accompanied with fresh fruit, Watsons Chilli sauce and mango chutney, crackers, and a fresh baguette, using produce from the farm or local producers. I also opted for a milkshake made with Mungalli full cream milk.
The farmhouse cafe is the original farmhouse that the Watson brothers grew up in. The verandah overlooks the Johnston River Gorge and the rolling hills surrounding the property, farmed for three generations.
We had already visited a dairy in the Atherton Tablelands, Gallo Dairyland Cheese & Chocolate 
. Regretting not purchasing more cheese at Gallow Dairyland, we were pleased to find Mungalli Creek Dairy offered their cheeses as well, letting us top up our supplies.
