Rose Valley Cheese

20/06/2026

Sadly, on Tuesday 16.06.26, we said goodbye to Loreta, the founder and heart and soul of Rose Valley Cheese.

Loreta was a remarkable woman whose passion, strength, and generosity shaped everything Rose Valley Cheese stands for today.
She created more than a business—she built a community filled with family, friendship, and connection.

Her strength, determination, and devotion to her family touched countless lives, and her legacy will live on for generations to come.

Rest peacefully, Loreta/Mum/Nonna/Nonnina. You will be deeply missed, lovingly remembered, and forever a part of Rose Valley Cheese. 🤍🕊️

17/04/2026

06/04/2025

01/05/2024

At Rose Valley Cheese, your health and well-being is our priority. Which is why our products have no additives or preservatives.

13/04/2024

Baked Pineapple or Pear Cheesecake

150g Scotch Finger Biscuits – crushed
100g Amoretti or Granita biscuits – crushed
100g Butter – melted

500g Rose Valley Cheese Ricotta – drained
1/4 cup Brown Sugar or Honey
1/2 cup Light Sour Cream
1 teaspoon Ground Cinnamon
2 teaspoons Lemon or Lime Zest
1 tablespoon Lemon or Lime Juice
1 teaspoon Queen Vanilla Bean Extract with Seeds
4 Eggs
1/4 cup Cornflour – sifted
1 teaspoon Baking Powder – sifted

Topping:

450g Pineapple or Pears - peeled, thinly sliced
1/4 cup – Marmalade

Blend biscuits and melted butter in a food processor.
Press into base of a greased 23cm springform pan, line base and sides with baking paper, refrigerate.

Wipe out any excess biscuit crumbs with a tissue.
Process remaining ingredients except for topping for 2 minutes, scrape down sides. Process a further 2 minutes or until soft and smooth.

Spread onto biscuit base.
Bake at 180°C for 30 minutes.
Centre will appear slightly runny when hot, but will set on cooling.
Allow to cool in oven with door ajar.

Cook pineapple or pears in a non-stick pan on medium heat, turning for 2 - 3 minutes.
Add marmalade, cook 4 - 6 minutes or until caramelised.

Top cheesecake with Pineapple or Pear topping.
Serve with Honey Greek Yogurt.

07/04/2024

Bocconcini Platters

17/03/2024

Baked Pancetta and Ricotta Cups

12 thin slices rolled Pancetta

200g Ricotta
1/2 cup grated Parmesan or Romano
1/4 cup chopped Chives

6 Cherry Tomatoes – halved

Press pancetta into a greased 12 mini muffin tray.

Combine Ricotta, Parmesan and chives.

Spoon into pancetta cases and top with the cherry tomatoes.

Bake at 220°C for 10 minutes or until the pancetta is crispy and the cheese is set.