After 25 years in the police force, Bruce Wilde decided on a tree change to a farm near Nannup.
While posted at Busselton, his wife Jane became ill with Guillain-Barre syndrome and was bedridden for months, giving Mr Wilde a second job caring for her and their six children.
During her recovery, Mrs Wilde tried cheesemaking.
So when the Cambray Sheep Cheese owners faced the decision in 1994 of what their farm would produce, the answer was a given.
It was also a decision made easier because Mr Wilde, 62, refused to milk cows because of his sheep farming background.
And today, their milking flock of ewes provides a range of multi-award winning cheeses.
Mrs Wilde makes French-style soft cheese, including brie, friesette and camembert, and youngest son Tom, 25, creates hard cheese, including blue and Dutch varieties.
The picturesque 65ha farm is surrounded by forest and also has chemical-free citrus, stone fruit and avocado orchards and two accommodation cottages.
Mr Wilde said the family found a niche market in people intolerant of cow's milk who like sheep's milk.
"Our cheese is milk, culture, rennet and salt and that's how we like to do it," he said. "Jane's ambition is to become the best cheesemaker in the country."Cambray, which opened a cheese shop last month at Balingup, has four types of cheese in competition at the Perth Royal Show.
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