Our vision is to create a modern tourism, education and cheese production facility, which will be one of Australia’s leading agritourism destinations. To achieve this, we will transform the historic Coolamon Cooperative Society (IGA) building, Circa 1924, in the main street of Coolamon, into an architecturally stunning must see destination for all visitors. Barry and the team will create specialised hand-crafted cheeses that you can savour. Anton will provide a welcoming and interactive environment where you can enjoy all things cheese.

My name is Barry Lillywhite and I have a passion for all things cheese. For well over thirty five years, I have made and developed delicious cheeses, most notably at the former CSU Cheese Factory, Wagga Wagga. Many people have told me that they really miss my range of hand-crafted Australian Native Flavoured Cheeses, it is time to bring them back.

We know you miss the cheese!



My name is Anton Green and Barry is my Dad. Growing up, I was always surrounded by great cheese and wonderful food, developing within me a passion for hospitality. Following this passion allowed me to build my career working in international five star hotels, bars and restaurants. My main aim is to make sure our visitors have the best experience possible while enjoying Australia's premier cheese.


Do you wish you had somewhere fun to take family and friends?

When you walk into the Coolamon Cheese Factory, you will enter a world of cheese where you can enjoy cheese tasting, cheese inspired meals, watch cheese being hand made and matured, learn the history of cheese or even take a course to discover how you can make cheese in your own home.




*Mock-up of Coolamon Cheese - Old IGA building Coolamon

The Coolamon Cheese Factory will be an icon for the Riverina.

For the past three years, Barry has worked with family, the local community and a range of industry specialists to develop our plans for this project which, with some financial help, is ready to happen. Anton brings his hospitality and management expertise to the project. The third member of the team is Neil Druce, the owner and developer of the iconic Junee Licorice and Chocolate Factory. He has been a strong supporter of Barry's vision and cheese skills for a long time, becoming a director of Coolamon Cheese early this year as he can see the positives and potential value for Coolamon and the Riverina Region.  Neil brings to the project.a proven track record in tourism and a wealth of experience. Neil has excellent tourism connections in our region and his business acumen and visionary approach are exceptional.

So what ingredients do we need to make Coolamon Cheese?

1) Passion
The passion is already in great supply - Barry's passion for cheese; Anton's passion for creating memorable visitor experiences and Neil's passion for tourism in the region.

2) Knowledge
These complementary skill sets are repeated in the knowledge base at the core of Coolamon Cheese.

3) Award winning milk
Discussions are underway with one of the district's longest standing dairy farming families to secure their award winning milk.

4) Unique Australian Native Flavours
Native Mint, Lemon Myrtle, Alpine Pepper and Bush Tomato are some of the unique Australian Native Flavours that will feature in the Coolamon Cheese range alongside traditional cheeses.

5) YOUR SUPPORT!

The most important ingredient is YOUR SUPPORT!

We need your support - so, HOW can you be a part of this exciting project?

We are using Crowdfunding, hosted by Pozible, to enable all of our community to assist in any way they can afford, starting from as little as $10. 

We understand that every bit of support helps, no matter how large or small. Crowdfunding lets you help us realise our dream in return for exclusive rewards.

Community support and interest has been overwhelming for the last three years, inspiring us to develop a project which becomes an integral part of our region. Everyone who pledges their support will become a member of the Coolamon Cheese Club, keeping you up to date with progress, news, plans and special offers. We want you to be a part of our project and for you to feel proud and excited to welcome your friends and family to Coolamon Cheese, which you helped establish.

Why this project matters

To get Coolamon Cheese off the ground we need your help to raise $40,000. This money will be used for initial costs associated with starting a huge project like this and will allow us to progress. Apart from initial costs associated with building purchase transfer and establishment fees, a major part of this funding will go towards essential cheesemaking equipment. Won't it be nice to come and visit and see the equipment you helped purchase being used to make world class cheese?

$10,000 establishment costs and planning approval
- Architectural plans, initial plans complete and awaiting submission
- Council approvals including Development Application
- Engineers certification

$30,000 essential cheese making equipment
- Thermoflo 1000L Batch Pasteuriser, used to prepare raw milk for use in cheese, yoghurt and other dairy products
- 250L steam jacketed Ricotta vat, a must to make traditional Italian whey Ricotta
- Stainless steel Cheese Vat, suitable for creating a range of cheeses including Cheddar and the Native Flavour range
- Pneumatic Cheese press with variable pressure control

We have set $40,000 as our crowdfunding target as this amount, in conjunction with funding already committed, is enough to make the project viable and for work to begin. This being said we still need more investment so hope we can use Pozible to raise more than our target. Additional funds will accelerate the development and be used to purchase other important equipment and machinery. 

- Kauri Pine shelving which will look great through huge viewing windows and provide a perfect home for our cheese to mature
- Insulated food-grade cool room panel purchase and installation
- NSW Food Authority approved impervious floor coating
- Viewing windows, showcasing shelves of fluffy white Camemberts, wheels of cloth bound cheddar and softly sleeping blues
- And much much more...

We have already overcome so many challenges over the past three years, we know that we are prepared for any challenges the future may (and will) bring. Despite this we have been meticulous in planning, researching and preparing our plans to ensure the success of Coolamon Cheese.

We have developed and continually update our comprehensive Business Plan in consultation with like minded businesses and industry professionals. We have developed a detailed succession plan to prepare us for difficulties that may arise in the future.