Coolamon Cheese is inspired by varieties from around the world and incorporate a broad range of styles adapted for a local flavour. Their uniquely Australian taste comes from local grass and fields while pasteurising in our factory retains the creamy full flavour of our milks.
We recently had a Cheese Talk with resident cheesemaker Adam Papprill for to get down to the rind of cheesemakers.
What do you love about cheese?
I love making cheese because I can experiment with different flavours and because customer satisfaction with our cheese is what I strive for.
Describe a typical working day for a cheese maker.
Wake up, get the milk from the farm, pasteurise the milk, make cheese, crank the tunes, do tours and educate people about the process – and, of course, clean, clean, clean, smile and sanitise!
What is your favourite way to eat cheese?
Personally, on its own or paired with a nice cold beer, though melted in a fondue is good too.
What are your most popular cheeses?
The native flavour ranges are always popular – along with our white moulded cheeses such as “De Brie”.
What makes Coolamon Cheese cheeses stand-out?
Every cheese is handmade with local cow’s or goat’s milk, low-temperature pasteurised milk. We only use salt as a preservative and use vegetarian rennet. Every cheese Is cut by hand and wrapped before we sing it to sleep every night!
Coolamon Cheese will be joining the Kurrajong Kitchen Cheese Lovers Festival once again! To find out more about Coolamon Cheese, visit their website here.