As well as growing their brand, the staff at Coolamon Cheese are looking at growing the experience for visitors to the site.
They are currently fitting out a training room to host home cheese making courses which will be in operation later this year.
The facility will replicate the factory environment, but allow public access with a hands-on approach.
“The workshops will allow us to share the knowledge of cheese making with anyone who is interested,” Coolamon Cheese’s Anton Green said.
“It won’t just be cheese either.
“We will hold workshops on making butter and yoghurt as well as other dairy products.
“”We are also looking at hosting schools as part of their curriculum based studies.
“Hopefully the training room can be an interactive space which helps get school children interested in cheese making and the production of other dairy products.”
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The training room is not the only advancement taking place at Coolamon Cheese.
They are in the process of creating an edible native garden out the back where visitors can enjoy eating outside.
Further down the road, after the training room and garden are established, they plan on restoring a bakery on the site which was built in 1912.
The historic bakery features a scotch woodfire oven surrounded by dirt and sand.
“We want to create an interactive space where visitors can see where food comes from and how it happens,” Anton said.
- Visit: www.coolamoncheese.com.au or contact: (02) 6927 3757.
