BERRYS Creek Cheese has announced it will build a new factory at Fish Creek.
The Poowong cheesemaker will build a 600 square metre factory on the property of an organic dairy farm owned by Paul and Carolyn Pangrazzi of Fish Creek.
The Pangrazzi’s lauded organic cows milk will be complimented by the products made by Berrys Creek, with a new organic range.
Barry Charlton and Cheryl Hulls of Berrys Creek Cheese have won numerous awards and look forward to increasing production.
Earthworks will start on February 26 and the factory is expected to be completed by June.
The factory will feature state of the art technology.
“Berrys Creek is just moving to new premises where we can expand our business to meet the growing demands for our cheeses,” Mr Charlton said.
There will be two businesses operating from the new factory: Berrys Creek Gourmet Cheese and Pangrazzi Cheese will stand alone as two separate entities.
“The milk will be sourced locally from the Hutchisons as we do at present. The organic milk from the Pangrazzi farm will also be used to produce an organic range of cheeses. Goat and sheep milk will also be sourced locally, and we plan to increase the production of these cheeses,” Mr Charlton said.
Presently, Berrys Creek Gourmet Cheese is making one vat of cheese per day only due to the restrictions of the present manufacturing site. This is 500 litres per day, 2500 litres per week.
“In the new premises we plan to lead up to making up to four vats per day, being 20 vats per week. This will be 600,000 litres of milk per year at peak production,” Mr Charlton said.
“We aim to keep the quality of cheese to be still an artisan hand crafted high quality cheese as it is at present.”
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