BERRYS Creek Gourmet Cheese has cemented its reputation as one of Australia’s leading cheese producers, winning multiple awards at the 2025 Sydney Royal Cheese & Dairy Produce Show.
The business, led by Barry Charlton and his partner Cheryl, has been a standout at the event, with its Oak Blue taking home the Champion Specialty Cheese award for the second consecutive year, and also being selected for the Australian Cheeseboard Perpetual Trophy, which is awarded to the five gold medal-winning cheeses selected by the Chair of Judges.
This latest recognition adds to an impressive list of achievements that Berrys Creek Gourmet Cheese has accumulated over the years.
Barry, who has nearly 50 years of experience in the cheese industry, expressed his pride in the results, which reflect the dedication and skill of his team.
“It’s got a lot to do with our employees,” Barry said. “The attention to detail from our cheesemakers is unbelievable. They do an absolutely magnificent job, and they take a lot of pride in their work.”
The success at the 2025 Sydney Royal Cheese & Dairy Produce Show is just the latest in a long line of accolades for the business. Over the years, Berrys Creek Gourmet Cheese has consistently impressed judges at national and international cheese competitions.
In 2024 alone, the company won numerous awards, including the Champion Specialty Cheese at the Sydney Royal Cheese & Dairy Show, as well as several gold medals and Champion awards at the Australian Grand Dairy Awards and the DIAA Awards of Excellence. The company’s Riverine Blue and Oak Blue have become particularly renowned, with these cheeses frequently winning top prizes.
What sets Berrys Creek Gourmet Cheese apart, according to Barry, is not just the quality of the product, but the collaborative effort that goes into its creation. The company sources its cow’s milk from the nearby local farm of Graham and Jill Nichols and buffalo milk from Sunrise Plains, operated by Bryan Jans. Barry believes that working with local producers who share his commitment to quality has played a key role in the company’s success.
The business has also benefited from Barry’s extensive experience in the industry. Starting his career at the Drouin Cooperative Butter Factory in 1975, Barry later worked for 17 years at Jindi Cheese before launching Berrys Creek Gourmet Cheese with Cheryl in 2007. Since then, the company has gone from strength to strength, building a reputation for its artisan approach to cheese-making.
The success at the Sydney Royal Cheese & Dairy Produce Show is a testament to the dedication and passion of the team behind Berrys Creek Gourmet Cheese. Barry credits the show as an essential part of maintaining morale and ensuring that their products continue to meet the highest standards.
“Entering these shows with the goal of making the best possible product is great for morale,” Barry said. “It’s also a great indication of the quality of our product, being provided with scores and such.”
Looking ahead, Barry remains optimistic about the future of the company. He has noticed an increasing number of smaller, artisan cheese makers entering the market, which he believes will benefit the industry as a whole. “It’s good for the country,” he said, “and it’s great for the industry.”
For now, Berrys Creek Gourmet Cheese continues to set the bar for excellence in Australian cheese production, with its award-winning products available at local IGA stores and through various wholesalers.
Barry and Cheryl’s commitment to quality and their community has not only shaped the business’s success but has also helped put South Gippsland on the map as a centre for world-class cheese production.
