Say cheese to another tasty success story
Back then, the company was just forming and working hard to secure funding through sources including Pozible crowd funding, private investment and business partnerships.
Receiving a $10,000 grant, master cheese maker Barry Lilywhite and his son Anton Green set about building what is set to become a tourism and food lovers mecca in the Riverina, NSW.
Business has gone from strength to strength and in 2016, we are delighted to report that Coolamon Cheese has completed construction on its state of the art factory.
June 7th 2016 heralded Coolamon Cheese’s first cheese with the production of eleven wheels of creamy cheddar.
Due to open its doors in September, the race is on to hand craft and mature enough cheese to satisfy the growing number of supporters.
“We will have a big range of cheeses from cow’s milk to sheep and goat cheese and some experimental Australian flavours like lemon myrtle and native mint which have been really popular in the past” said Anton.
“We’re also looking at three blue cheeses, camembert, ricotta and even cultured butter.”
“We are finding too, that people are getting more interested in where cheese comes from and with the $10,000 from Beyond Bank, we have invested in a specialised cheese making vat that will be used to teach small classes of home cooks, school students and anyone that enjoys making and eating cheese!”
Coolamon Cheese is an outstanding example of innovation, enthusiasm and a determination to succeed.
We congratulate Barry and Anton on their tremendous success and look forward to joining them at the opening of the Beyond Bank custom built vat in September.
And remember, if you have a great idea, get in touch with Beyond Bank today as we are all about identifying and supporting local business ventures just like Coolamon Cheese. Contact the Beyond Bank Coolamon team for your local enquiries.