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2006 saw the vats in the old cheese factory on the Comboyne Plateau one hour from the coast between Port Macquarie and Taree is making specialist cheeses again after being closed for three years. After the factory closed in 2003 Ron and Sandy Lindsay purchased it and set the wheels in motion to reopen the factory producing soft ripened cheeses. As a first step in gaining the required knowledge and education needed to achieve our goal Ron attended in December 2004 a Cheese Making Workshop conducted by Carol Willman at Wingham ‘Duck Under the Table Cookery School’. To further our knowledge and skills, in March 2005 Ron attended at Mount Tambourine QLD the Intensive Practical Cheesemaking School conducted by Neil Willman, Course Co-ordinator, University of Melbourne. Recently Ron attended a Blue Cheese making course in Adelaide to broaden his skills at the Regency Park TAFE. During 2005 we commenced the refitting of the factory and now in 2006 produce a very traditional Camembert and a soft Washed Rind cheese, more along the lines of the true French-style which are fairly strong compared to what you might buy out of your local supermarket. We are in the process of creating a Blue Cheese. Our long term vision is to renovate the factory which is situated on the banks of the Thone River and to establish a coffee shop with an inviting deck overlooking the Thone River to enjoy some wine and cheese on.
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