One of Australia's best known chefs, Neil Perry, chose Hindmarsh Valley Dairy's "Cumulus" cheese, which is a traditional French style goats curd, to use not only on the Qantas flights, but also to be on the cheese menu in his flagship restaurant, Rockpool, in Sydney.

Neil heads a team of six consultants to Qantas Airways who develop menus for international first and business class travellers.

"It is a really light and airy cheese, it has a sweet, mild taste," Hindmarsh Valley Dairy owner Denise Riches said of the "Cumulus" cheese.

"It is fairly major for us," she said of this latest achievement.

"It is really good recognition that the cheeses we are producing are at that sort of level".

The cheese is already in the Rockpool restaurant and will be available on the Qantas flight menus at the end of the year.

Denise and partner, James Keirnan, have more than 100 milking goats on their Hindmarsh Valley dairy and are recognised nationally as providers of products of the highest quality.

At the recent Dairy Industry Association of Australia awards they won gold medals for their goat milk, Fetta and Fromage de Chevre.

For more information on the dairy's products and local stockists contact 8552 6704.