Golden cheese for Berrys Creek

Cheese-maker Barry Charlton shows off one of their many trophies alongside partner Cheryl Hulls (front) with Clare Hutchinson, whose Berrys Creek farm produces the high quality milk used for the cheese production.

BERRYS Creek Cheese has added to their impressive swag of awards with fantastic results at the recent Royal Queensland Food and Wine Show and the Dairy Industry Association of Australia Australian and Victorian Divisions.
Cheese-maker Barry Charlton and his partner Cheryl Hulls brought home 11 awards from the events, taking their total number of accolades to 60.
It is a great achievement for the small company considering they won their first award only four years ago.
Berrys Creek were awarded three gold and two silver medals at the Food and Wine Show, and six silvers at the DIAA events.
The Bellingham Blue, a recent addition to their range, did particularly well, winning one gold and two silver medals across all three shows.
Ms Hulls said the Bellingham Blue rated highly at the Food and Wine Show.
“Across all the cheese sections there were only four cheeses that scored 19 points out of a possible 20,” she said.
“Bellingham Blue was one of those cheeses that competed for the Champion Cheese of Show.”
Berrys Creek cheeses were also named two of the three finalists at the Grand Dairy Awards held recently.
“This is the show where you had to have won gold to enter, so it’s the best of the best show!” Ms Hulls said.
While the Bellingham Blue and Tarwin Blue were the awarded cheeses in the blue moulded section, unfortunately neither took out the major award.
Mr Charlton, however, said he was thrilled with the latest additions to the trophy cabinet.
“It’s an honour to keep winning, especially the gold awards. Being up there among the top four cheeses over the whole show just proves how consistent our products are,” he said.
“I’m still celebrating with a few beers and a bottle of wine with the girls.”

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Posted by SiteAdmin on May 22 2012. Filed under Featured, News, Rural News. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry