Coolamon Cheese, Coolamon

Renowned cheesemaker, Barry Lillywhite, has a passion for cheese making, and when combined with Coolamon Council’s desire to create a unique tourism experience, it provided the perfect synergy for the formation of Coolamon Cheese. Several years later, the vision of creating world-class cheese in a modern educational cheese facility has come to fruition.

Along with son Anton Green, cheesemaker Adam Paprill and venue Manager Kate Mitchell, Barry resurrected the 1920s Coolamon Co-op building, turning it into a state-of-the-art cheese factory and must see tourism venue. A viewing corridor allows visitors to experience cheese making tours, from milk to end product, while front of house is a cheese kitchen – yes you heard right – where cheese lovers can enjoy tasting cheese inspired meals matched with regional produce.  You can also watch cheese being handcrafted and matured, take a cheese-making workshop or linger over your cheese purchases.

But first is the cheese, made from locally sourced milk from the Jolliffe family farm near Euberta, ensuring freshness and quality. First releases include Barry’s native flavoured fettas marinated in Coolamon Olive Oil, as well as a quark flavoured with finger lime confit. But this is only the beginning, and we wait in anticipation as the team works on authentic cheddars, blues, whites and much more.

Check out the Spring 2016 edition of Inside the Riverina here.

 

87 Cowabbie St Coolamon

Open 7 days
from 17th September


For enquiries contact
Coolamon Cheese at
info@coolamoncheese.com.au

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