Exciting developments at Coolamon Cheese

During the month of October we have witnessed some exciting new developments at the Coolamon Cheese Factory in Cowabbie Street. Here is the latest news from Barry, Anton and the team at Coolamon Cheese.


Hello to all of our wonderful Pozible supporters,

We would like to once again thank you for making Coolamon Cheese pozible and update you on all of our exciting progress.

It was almost one year ago that we launched our Pozible campaign and were overwhelmed by the generosity and interest of all of our supporters.

Your belief in our project twelve months ago has already enabled the success of planning applications and seen the purchase of our primary cheese making vat.

In other thrilling news, Coolamon Cheese was awarded a $10,000 grant through the Beyond Bank Community Entrepreneur Grant program. This funding will be used to purchase a pilot cheese making vat that will be instrumental in new product development and cheese making training and education.

A substantial grant has been secured through the Murray Darling Basin Regional Economic Diversification Fund. This federal funding administered through NSW State Government – Office of Regional Development, ensures the financial viability of the project through to opening. These grants, along with a growing number of private investors, substantiate our belief in the project as we are beginning to see our years of planning come into fruition.

Although our plan to be making your cheese by now has been delayed, there has been positive progress in the planning and construction phase of our project with cheese production anticipated to begin before the end of the year.

The Coolamon Cheese Site has been transformed with the factory emerging inside our historic building.

With the help of our excellent team of skilled local tradespeople our factory floor and walls are in the final stages of construction with air conditioning, refrigeration, plumbing and electrical plans all in place and awaiting the installation of cheese making equipment. Major cheese making equipment including the vat, pasteuriser and tanks have been purchased and are in Coolamon ready to be moved onsite.

A mezzanine floor and office frames and trusses have been installed in the rear of the building. Planning and preparations are underway to fit out the front half of the building once the cheese factory has been completed and is in the production stage. This area known as the Cheese Kitchen will celebrate the beautiful 1920s building and create a welcoming space for visitors to immerse themselves in the world of cheese and dairy production. 

The outdoor courtyard is taking shape with positive news on restoration of Coolamon’s original bakery building housing a wood fired scotch oven. The historic bakery will be a feature in itself with discussions ongoing with French baker, Bernard Hoff, to ensure we will have the perfect bread to accompany our range of cheeses.

A limited number of shares are still available for private investment in Coolamon Cheese with strong interest being shown in our second round offer. If you or someone you know is interested in being a big part of Coolamon Cheese please contact us for more details.

Please follow our progress on Facebook, Twitter and Instagram as we continue working toward the grand opening of Coolamon Cheese. As we move closer to cheese production and look toward opening we will keep you updated with when you can expect cheesy rewards for your generous pledges.

Thanks and kind regards,

Barry, Anton and the rest of the Coolamon Cheese team!!!

Cristy Houghton