BERRY’S Creek Gourmet Cheese have done it again and taken home two new awards for their cheese at the 26th Australian Grand Dairy Awards, held at the Melbourne Showgrounds last night.
The master cheese makers won Champion Best Blue Cheese with their Oak Blue and Champion Goat/Sheep/Buffalo and Camel Milk Cheese with their Riverine Blue.
Despite winning awards for these cheeses in the past owners and cheesemakers Barry Charlton and Cheryl Hull were surprised with their win this time around.
“To be honest, we didn't think we were going to win this year. It’s just been a bit of a weird season weather wise and the cattle haven't really liked the season that much. It’s been a bit up and down,” said Barry, who mentioned many other cheese makers he spoke to have had the same issues.
“We're really proud just to be part of the Australian dairy industry and feel that the hard work that we've done is kept to standard,” said Cheryl.
“It makes us really proud to be continually doing it. This is the third year in a row that both the Oak and the Riverine won champion in their class.”
Barry and Cheryl put much of their success down to having a hardworking and dedicated team.
“The whole team we've got was absolutely awesome,” added Barry.
“The attention to detail and the passion from the ladies and the whole team has been amazing and helps make it work.”
“It’s been a big thrill for them. It’s been a bit of a tough year, and it's a nice lift to have this come through.”
Barry commented on why he thinks the judges keep on enjoying and giving the Oak Blue and Riverine Blue the top prize.
“The oak blue, there’s a mixture of cultures used for that, and that comes in a four and a half, five kilo wheel which is matured longer, obviously, it’s a bit more of a stronger cheese, with a lot more blue in it. Just a combination of the cultures and the process of making it and maturing time adds to the flavour,” explains Barry.
“With the Riverine, it's actually 100 percent buffalo milk. It has a lot higher fat content and protein with a very smooth texture, it’s a sweetish kind of milk so I think that really adds to the flavour of it.”
“I'd like to think that we can keep on winning awards but that's just the luck of the draw. You’ve just got to hope everything goes right,” adds Barry.
The awards featured 406 entries across 22 categories, with each product evaluated on its flavour, aroma, texture, body, and appearance.
The 2024 winning Champions demonstrated the breadth of Australian dairy, spanning from traditional cheeses to native and international flavours.
This year saw a new award category being introduced – which was won by Berry’s Creek Gourmet Cheese - being Other Goat, Sheep, Buffalo, and Camel Milk products.
International Cheese Judge, Jill Allen, one of the expert judges on the panel, praised this year’s entrants.
“This year we saw a wealth of products, all exceptional in high quality, everything spanning from beautiful yoghurts, wonderful milks, and amazing cheddars,” Ms Allen said.
“This year, I’ve seen a lot of flavours that I haven’t encountered before, especially from my past judging in the US, which speaks to the characteristics and diversity of Australian dairy.”
“Australian consumers can feel confident knowing that when they purchase a product with a blue and gold medal, that they’ll be experiencing the very best of Australian dairy.”
For products to be eligible to enter the Australian Grand Dairy awards, the product must be produced in Australia with 100% Australian milk and have won gold at a state qualifying competition.
Products must also be available to be purchased by consumers in Australian retail markets.
All Champion products were meticulously reviewed, subjected to a rigorous blind judging process, and selected by a distinguished panel of judges composed of international and national dairy experts.
