Dairy Wholesale Hub

For more information on Simon Johnson Dairy wholesale opportunities including the full range and pricing please use the form below. A sales representative will be in contact.

Dairy Wholesale Opportunities

To purchase dairy wholesale from Simon Johnson you are required to open either a Credit Account or Cash on Delivery (COD) Account with our wholesale team. To complete your application, we will ask for the following information to be provided:

  • Your ABN and/or ACN
  • The Director’s/Public Officer’s/Owner’s information, which may include their DOB and private address
  • The businesses accounts payable contact details including their email address

To begin the application process and to apply for an account, please complete our online contact form below and read our online Wholesale Privacy Policy

Retail Dairy

The Simon Johnson online store offers a fine selection of  Australian and International specialty cheese to retail customers. To view the online collection please visit our online store, to ensure freshness dairy products can only be collected from one of our Simon Johnson retail stores.

Contact Simon Johnson

For more information on the Simon Johnson dairy wholesale opportunities including the full range of products and pricing please use the form below to contact one of our sales team.

    What's On

    CHEESE OF THE MONTH

    Tête de Moine means "Monk's Head" and is derived from the original recipes from the monks of the abbey of Bellelay, in the mountaineous zone of the Bernese Jura, the French-speaking area of canton of Bern. Since May 2001, it has enjoyed an "Appellation d'origine contrôlée" (AOC). Tasting Notes - Tête de Moine is best when carefully scraped with a knife in order to develop its scented flavours. It is excellent with dry white wine, after being matured for a minimum of 2.5 months on small plank of spruce. In 1982 the girolle was invented, an apparatus which makes it possible to make rosettes of Tête de Moine by turning a scraper on an axle planted in the centre of the cheese which increases the amount of air coming into contact with the surface of the cheese, altering the structure of its body and allowing the full flavour to develop.
    August