Using his experience in hospitality and business management, and utilising his father’s extensive experience in cheese making, Anton Green is enjoying the challenge of growing the Coolamon Cheese business.
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Started just more than a year ago, Coolamon Cheese is more than just a cheese factory and has big plans for the future.
Anton’s father, Barry Lillywhite, has been involved in cheese making for 35 years after beginning as a microbiologist for a dairy company in northern Queensland and leading to him travelling all over Australia.
After 13 years at Charles Sturt University in Wagga Wagga, managing the cheese factory where he sold his unique Native Australian range of semi-hard cheeses, the factory closed and the decision was made, with the support of the Coolamon Shire Council to re-establish it in the small country town.
He contacted Anton to get involved and they are now part of a team of 19 staff who all live in the Coolamon Shire.
“We wanted to create a venture where customers can not only buy the cheese, but eat it and visit the factory to see how it is made,” Anton said.
“Our combined skill sets, and the overwhelming support of the Coolamon community and shire council, made this a possibility.
“People were so supportive because we were creating a space that would attract tourism to the area and create local jobs.
“We could not have got it up and running without that fantastic support.”
Coolamon Cheese is a firm believer in the quality of products available in the Riverina area and source their all important milk from a local dairy farm on the Murrumbidgee River.
“We go and pick up our milk directly from the dairy three times a week,” Anton said.
“It is owned by the Jolliffe family, third generation dairy farmers.
“We grab between 3,000 and 4,000 litres a week and take it back to the factory for pasteurisation.
“The milk is so good we use it in our shaken milks and coffees as well.
“It is a great agreement for us as we are all but guaranteed the quality of the milk.
“We usually make the cheese within 48 hours of milking to make the most of that quality.
“Also our Native Australian range only uses native ingredients.
“Alpine Pepper uses a plant found in the Tasmanian highlands while the River Mint uses a plant found in the Murray River area.
“All our cheeses are made predominantly by hand and are hand cared for - the only mechanical input is with stirring in the vat and chipping curd for cheddar cheese.”
