Family Heritage

Our Founders

Julien and Alice Brancourt, the founders of our “cottage” industry and the great-great grandparents of Julie, who is still a part of the business today, are pictured here in their Sunday best outside their homestead.

Our Story Begins

From France to Australia…

Our story began in the 1800s when Julien & Alice Brancourt emigrated from France. 

After establishing themselves, they purchased a 40-acre farm in the Sydney suburb of North Bankstown and started making cheese using authentic French recipes.

When Julien was called up for duty during WW1, Alice expanded the family’s cheese production to help supplement their income. And thus one of Australia’s best “cottage” businesses was born.

Back then, Brancourts made Brie, Camembert and a delicious, French farm-style cottage cheese which is still made the same way today. The recipes were so good that we have barely needed to change for four generations.


Hexham Underwater

The Hunter Valley Floods of summer 1955 were one of the most significant natural disasters in the country’s history. They created an ‘inland sea’ the size of England and Wales that destroyed hundreds of homes and damaged many others.

In the town of Maitland, the Hunter River exceeded its August 1952 record height by nearly a metre.

Located in the area of the floods, the factory building was affected by the rising waters, which ended up covering 75% of the factory!

A growing business

Moving Milk

To collect extra milk for our cheese business, this ‘modern’ milk tanker replaced our horse and cart in the 1960s. 

Today, the quantity of milk required is so high that several industrial trucks visit our sites weekly.

1970s to present

A Family Affair

Alice and Julien’s son Maurice took over the business in the 1950s, operating from the Sydney location of Yagoona. At that stage, Brancourt’s produced unsalted cheese and another type of cheese called quark.

Grandson Denis took over operations at the same premises in the 1970s, undertaking major expansion works and adding more products for sale.

When Denis’s daughter Julie became the fourth generation of Brancourts owners in 2012, the Hexham site was acquired and Brancourts began making cottage cheese, sour cream and sweetened condensed milk that we are known for today.

Current owner Michael has continued the trend of enhancements and improvements.

Julie Brancourt (highlighted) and some of the Brancourts team on the original Yagoona site in Sydney, NSW. Circa 1998


Gold for Brancourts

The history of The Royal Agricultural Society of NSW’s Cheese and Dairy Produce competitions dates back to the 1870s, and the annual Sydney Royal Cheese and Dairy Produce Show is now one of the most prestigious and represented competitions in the industry. We are proud to have received several awards from both bodies for our cottage cheese range and our food service products.

Most recently, we are proud to have won Gold at the 2022 Australian Dairy Industry Association Awards, as well as Silver at the 2022 Sydney Royal Cheese and Dairy Show; which adds to our already impressive haul of industry medals.


Innovation enhances our capabilities

While we never compromise on quality, we are constantly upgrading our operations, adding new machines that make production more efficient.

Our new cottage cheese carton packer and filling machines mean we can produce higher quantities for our customers.

As well as investing in new machinery, we introduced sustainability policies that have reduced our carbon footprint and minimised our energy and water consumption.


Tradition and passion keep us going

Brancourts has now been in operation for over 125 years, quietly making delicious dairy products with only the freshest milk. Our ingredients are supplied by Australian farms and crafted according to authentic family recipes that have been handed down for four generations.

We invite you to try our selection and experience simply good dairy, made Better With Brancourts.

Simplicity Comes Naturally
Awarded By Experts