When we first launched our Community Entrepreneur Program  in 2014, Coolamon Cheese in the Riverina region of New South Wales was one of the first to apply for a grant.
Anton Green and his dad Barry were after a financial kickstart to turn their dreams of running a world class cheese making business into a reality.
Our $10,000 helped get things rolling and in the two years since, Coolamon Cheese has transformed an historic building into a cheese factory and café/deli which is becoming a tourist hot spot.
Officially opening in September, Anton says they have been overwhelmed by the public response.
“We now have 16 staff and are making 15 different cheeses which we are distributing to local restaurants in their degustation menus as well as serving here in our café,” said Anton.
“Word of mouth has really helped and now busloads of people are arriving especially on weekends.
“We have a big range of cheeses now from cow’s milk to goat cheese and some experimental Australian flavours like native lemon myrtle which has been really popular,” said Anton.
“Our blue cheese, The Rock is probably one of the most popular and with our tours of the factory, people get to see exactly how it’s made.
With some of the funds from Beyond Bank, Anton is now investing 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.
Well done Anton and Barry and if you are planning to travel to NSW, a visit to Coolamon Cheese should be on top of the list!