Meredith Dairy’s marinated goat cheese has become one of Australia’s most recognisable food products. But behind that famous jar is a far bigger story about farming, family, innovation, sustainability and what it really takes to build an Australian food business with global reach.

In this episode of Straight To The Source, Tawnya Bahr sits down with Angus Cameron, the next generation helping steer Meredith Dairy, to get beyond the cheese and into the realities of running one of Australia’s best-known family-owned dairy businesses.

Meredith Dairy began after Sandy and Julie Cameron turned to sheep and goat dairying in the early 1990s as traditional farming economics became increasingly difficult. Today, the vertically integrated business farms, milks and manufactures its products on its 4,500-acre property in Meredith, Victoria, controlling its supply chain from paddock through to finished product.

Angus talks about growing up inside the business, stepping into a second-generation family operation and the responsibility that comes with taking an established Australian food brand into its next chapter.

And then there is the question most consumers never ask: what happens to the male goats?

Dairy farming inevitably produces animals that cannot enter the milking herd, raising much bigger questions around whole-animal utilisation, waste, animal welfare and how we place value on food. It is one of the less comfortable realities sitting behind dairy production, and one chefs and consumers rarely get to see.

The conversation also digs into sustainability beyond the buzzwords. At Meredith Dairy, grains grown on the farm feed the dairy animals, straw becomes bedding, cheese whey is fed to cattle and manure is returned to the soil, while the business continues to invest in renewable energy, water conservation, recycling and land management.

For chefs, there is another lesson here. Knowing an ingredient means understanding more than flavour and functionality. It means understanding the farming system, the people, the animals, the waste streams and the decisions made long before that ingredient lands in your cool room.

Meredith Dairy products are now sold across Australia and internationally, with Angus working across marketing and export as the family business continues to grow beyond its Victorian farm gate.

This is a conversation about Australian goat cheese, but it is really about something much bigger: how you build a food business that can scale without losing sight of the farm it came from.

In this episode, Tawnya and Angus explore:
How Meredith Dairy grew from a Victorian family farm into an internationally recognised Australian food brand
The story behind Meredith Dairy’s goat cheese and yoghurt
Growing up inside a family farming business
What succession really looks like when the next generation steps in
The realities and pressures of farming in Australia
The uncomfortable question of what happens to male goats in a dairy system
Whole-animal utilisation and why chefs should be part of that conversation
Sustainability beyond marketing language
Turning farm by-products into useful resources
Maintaining quality while growing production
Taking an Australian regional food brand into international markets
What Angus believes the next chapter of Meredith Dairy could look like

This episode is proudly presented by Seaway Logistics, local experts in global trade.

Learn More & Connect with Seaway Logistics
Website: https://www.seaway.com.au/
LinkedIn: https://www.linkedin.com/company/seawaygroup

About Meredith Dairy 

Meredith Dairy is one of Australia’s leading family-owned sheep and goat dairies, founded by Sandy and Julie Cameron in Meredith, Victoria. Sandy brought a veterinary and animal husbandry background to the farm, while Julie, a trained nurse, helped build the business from the ground up alongside him.

What began as a move to diversify from traditional farming has grown into a vertically integrated dairy business producing acclaimed goat and sheep milk cheeses and yoghurts.

Today, the next generation is stepping forward, with their son Angus Cameron increasingly involved in the business and helping shape Meredith Dairy’s future while staying true to its focus on quality, sustainability, innovation and strong Australian farming.
Learn more about Meredith Dairy: https://meredithdairy.com 

About Straight To The Source

Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon.

Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry.

You can find us:
• Straight To The Source Podcast: https://lnk.to/jBCTBE
 • Instagram: https://www.instagram.com/straight_to_the_source/
 • Website: http://straighttothesource.com.au

Tawnya Bahr: 
LinkedIn:  https://www.linkedin.com/in/tawnyabahr/ 
Instagram: @tawnyabahr  
Email: tbahr@straighttothesource.com.au

Lucy Allon:
LinkedIn:  https://www.linkedin.com/in/lucyallon/ 
Instagram: @lucy_allon 
Email: lucy@straighttothesource.com.au

Meredith Dairy, Angus Cameron, Meredith Dairy, Meredith Dairy goat cheese, Australian goat cheese, marinated goat cheese, Australian dairy farming, goat farming Australia, Victorian dairy farm, Australian family business, sustainable dairy farming, farm sustainability Australia, Australian food producers, goat cheese Australia, male goats dairy industry, goat meat Australia, whole animal utilisation, sustainable agriculture Australia, Australian farmers, food provenance, farm to plate, Australian chefs, foodservice Australia, Lucy Allon, Seaway Logistics, Straight To The Source podcast, Tawnya Bahr

Meredith Dairy&rsquo;s marinated goat cheese has become one of Australia&rsquo;s most recognisable food products. But behind that famous jar is a far bigger story about farming, family, innovation, sustainability and what it really takes to build an Australian food business with global reach.
In this episode of Straight To The Source, Tawnya Bahr sits down with Angus Cameron, the next generation helping steer Meredith Dairy, to get beyond the cheese and into the realities of running one of Australia&rsquo;s best-known family-owned dairy businesses.
Meredith Dairy began after Sandy and Julie Cameron turned to sheep and goat dairying in the early 1990s as traditional farming economics became increasingly difficult. Today, the vertically integrated business farms, milks and manufactures its products on its 4,500-acre property in Meredith, Victoria, controlling its supply chain from paddock through to finished product.
Angus talks about growing up inside the business, stepping into a second-generation family operation and the responsibility that comes with taking an established Australian food brand into its next chapter.
And then there is the question most consumers never ask: what happens to the male goats?
Dairy farming inevitably produces animals that cannot enter the milking herd, raising much bigger questions around whole-animal utilisation, waste, animal welfare and how we place value on food. It is one of the less comfortable realities sitting behind dairy production, and one chefs and consumers rarely get to see.
The conversation also digs into sustainability beyond the buzzwords. At Meredith Dairy, grains grown on the farm feed the dairy animals, straw becomes bedding, cheese whey is fed to cattle and manure is returned to the soil, while the business continues to invest in renewable energy, water conservation, recycling and land management.
For chefs, there is another lesson here. Knowing an ingredient means understanding more than flavour and functionality. It means understanding the farming system, the people, the animals, the waste streams and the decisions made long before that ingredient lands in your cool room.
Meredith Dairy products are now sold across Australia and internationally, with Angus working across marketing and export as the family business continues to grow beyond its Victorian farm gate.
This is a conversation about Australian goat cheese, but it is really about something much bigger: how you build a food business that can scale without losing sight of the farm it came from.
In this episode, Tawnya and Angus explore:
<ul>
<li aria-level="1">How Meredith Dairy grew from a Victorian family farm into an internationally recognised Australian food brand</li>
<li aria-level="1">The story behind Meredith Dairy&rsquo;s goat cheese and yoghurt</li>
<li aria-level="1">Growing up inside a family farming business</li>
<li aria-level="1">What succession really looks like when the next generation steps in</li>
<li aria-level="1">The realities and pressures of farming in Australia</li>
<li aria-level="1">The uncomfortable question of what happens to male goats in a dairy system</li>
<li aria-level="1">Whole-animal utilisation and why chefs should be part of that conversation</li>
<li aria-level="1">Sustainability beyond marketing language</li>
<li aria-level="1">Turning farm by-products into useful resources</li>
<li aria-level="1">Maintaining quality while growing production</li>
<li aria-level="1">Taking an Australian regional food brand into international markets</li>
<li aria-level="1">What Angus believes the next chapter of Meredith Dairy could look like</li>
</ul>
This episode is proudly presented by Seaway Logistics, local experts in global trade.
Learn More &amp; Connect with Seaway Logistics
<ul>
<li>Website: <a href="https://www.seaway.com.au/">https://www.seaway.com.au/</a></li>
<li>LinkedIn: <a href="https://www.linkedin.com/company/seawaygroup">https://www.linkedin.com/company/seawaygroup</a></li>
</ul>
About Meredith Dairy&nbsp;
Meredith Dairy is one of Australia&rsquo;s leading family-owned sheep and goat dairies, founded by Sandy and Julie Cameron in Meredith, Victoria. Sandy brought a veterinary and animal husbandry background to the farm, while Julie, a trained nurse, helped build the business from the ground up alongside him.
What began as a move to diversify from traditional farming has grown into a vertically integrated dairy business producing acclaimed goat and sheep milk cheeses and yoghurts.
Today, the next generation is stepping forward, with their son Angus Cameron increasingly involved in the business and helping shape Meredith Dairy&rsquo;s future while staying true to its focus on quality, sustainability, innovation and strong Australian farming.
<ul>
<li aria-level="1">Learn more about Meredith Dairy: <a href="https://meredithdairy.com">https://meredithdairy.com</a>&nbsp;</li>
</ul>
About Straight To The Source
Straight To The Source brings you closer to the chefs, producers, growers and makers across the entire food chain, the people shaping where food is headed and why it matters. Hosted by food experts Tawnya Bahr and Lucy Allon.
Follow, rate and review Straight To The Source to help more people discover the stories shaping Australia's food and hospitality industry.
You can find us: &bull; Straight To The Source Podcast:<a href="https://lnk.to/jBCTBE"> https://lnk.to/jBCTBE </a> &bull; Instagram:<a href="https://www.instagram.com/straight_to_the_source/"> https://www.instagram.com/straight_to_the_source/ </a> &bull; Website:<a href="http://straighttothesource.com.au"> http://straighttothesource.com.au</a>
Tawnya Bahr:&nbsp;
<ul>
<li aria-level="1">LinkedIn:&nbsp; <a href="https://www.linkedin.com/in/tawnyabahr/">https://www.linkedin.com/in/tawnyabahr/</a>&nbsp;</li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/tawnyabahr/">@tawnyabahr</a>&nbsp;&nbsp;</li>
<li aria-level="1">Email: tbahr@straighttothesource.com.au</li>
</ul>
Lucy Allon:
<ul>
<li aria-level="1">LinkedIn:&nbsp; <a href="https://www.linkedin.com/in/lucyallon/">https://www.linkedin.com/in/lucyallon/</a>&nbsp;</li>
<li aria-level="1">Instagram: <a href="https://www.instagram.com/lucy_allon">@lucy_allon</a>&nbsp;</li>
<li aria-level="1">Email: <a href="mailto:lucy@straighttothesource.com.au">lucy@straighttothesource.com.au</a></li>
</ul>
Meredith Dairy, Angus Cameron, Meredith Dairy, Meredith Dairy goat cheese, Australian goat cheese, marinated goat cheese, Australian dairy farming, goat farming Australia, Victorian dairy farm, Australian family business, sustainable dairy farming, farm sustainability Australia, Australian food producers, goat cheese Australia, male goats dairy industry, goat meat Australia, whole animal utilisation, sustainable agriculture Australia, Australian farmers, food provenance, farm to plate, Australian chefs, foodservice Australia, Lucy Allon, Seaway Logistics, Straight To The Source podcast, Tawnya Bahr

Welcome to the Straight To The Source podcast, where leadership meets the future of food.

Hosted by two of Australia’s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.

With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider’s lens to the challenges and innovations driving the industry forward.

From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.

Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.

Follow, comment, and hit that bell for more Straight To The Source episodes on Apple Podcasts, Spotify or YouTube.

To stay up to date, follow Straight To The Source on Instagram, Facebook and LinkedIn.

Welcome to the Straight To The Source podcast, where leadership meets the future of food.
Hosted by two of Australia&rsquo;s most respected food industry voices, Tawnya Bahr and Lucy Allon, the Straight To The Source podcast connects you directly with the changemakers shaping how we grow, source, and experience food.
With decades of experience spanning the kitchen, dining room, and boardroom, as chef, restaurateur, consultants, and educators, Tawnya and Lucy bring an insider&rsquo;s lens to the challenges and innovations driving the industry forward.
From producers pioneering regenerative practices to hospitality leaders reimagining what sustainability means on the plate, each episode explores the strategies, stories, and leadership mindsets transforming the global food landscape and ensuring a thriving, sustainable food future for generations to come.
Get ready for bold ideas, honest conversations, and the kind of insights that move industries forward.
Follow, comment, and hit that bell for more Straight To The Source episodes on <a href="https://podcasts.apple.com/au/podcast/straight-to-the-source/id1610058270">Apple Podcasts</a>,&nbsp;<a href="https://open.spotify.com/show/1FwFeGJI0wp15O9KiDn28c?si=20a9b788479446c7">Spotify</a> or <a href="https://www.youtube.com/@straighttothesource7730">YouTube</a>.
To stay up to date, follow Straight To The Source on <a href="https://www.instagram.com/straight.to.the.source/?hl=en">Instagram</a>, <a href="https://www.facebook.com/straighttothesourcefoodtours">Facebook </a>and <a href="https://www.linkedin.com/company/straight-to-the-source/">LinkedIn</a>.