Red Cow Organics is a family run business that collected a gold medal for their feta and a silver medal for their tilsit cheese.

Owners Andy and Matt Jackman moved to Tasmania seeking climate refuge from drought-stricken northern Victoria.

"We choose this area because of the ability to grow lush, vigorous, vibrant and highly nutritious grass and that ultimately makes amazing milk," Mrs Jackman said.

"Our fat and protein that comes through or milk is really high, our protein, in particular, makes amazing cheese because it forms what is called a capricious, so that produces a really nice yield and full mouth flavour."

The 160-hectare farm is located in Oldina, with around 200 cows.

For the last two-years the farm has been certified organic, Mrs Jackman said by not using synthetic fertilisers or any chemical applications it helps create a purer product.

Head cheesemaker Darren Pease has been working with the company for nearly a year.

"It's a much more personal experience in a smaller factory. You're involved right from the minute the milk gets here. Being involved in the whole process is much more rewarding," he said.

The company has also just released it's first line of brie cheese, exclusive to the Tasmanian market.

"Our brie is unique because it's high fat. We don't standardise, and we make it a European style cheese. So you get the real rich creaminess and true flavour of the pasture," Ms Jackman said.

The farm has a heavy focus on sustainability and representing the state's premium quality.

"We are really mindful that we keep that artisanal style and handcrafted part of the business."

"The branding of Tasmanian products is recognisable in Australia and the international market. It certainly ticks boxes for our customers.

"We also can't really on that. There's a whole range of things that we need to make sure we are doing well."