Barry Charlton specialises in blue cheese. We affectionately refer to him as Australia’s ‘Master of Blue’ and many would agree. Barry, with his partner Cheryl at his side, established Berrys Creek Gourmet Cheese in 2007, near Sale in Gippsland, Victoria.

Coupled with over 40 years of experience in cheese making, along with the dedication of staff and family members, they produce an extensive range of highly recognised cheeses that frequently win awards both within Australia and internationally.

A single herd of Riverine Buffalo provide the milk (and name) for Riverine Blue. These huge animals – 500kg+ – are raised by hand on his family farm by Bryan Jans. The herd has grown over the years and around 100 are milked every morning for the days cheese make. No other cheese is made with milk from this single herd which means Berrys Creek Riverine Blue provides a unique ‘Taste of place’.

Local cow’s milk from a mixed herd of Scandinavian Red, Holstein, Jersey and Montbeliard travels only 5 minutes to the dairy, ensuring maximum freshness. This unusual combination forms a unique blend of qualities for the creation of Tarwin and Mossvale Blue.

Electricity for the purpose-built dairy is provided by solar panels, making the cheese ‘green’ as well as blue 😊 And since cheese making involves plenty of washing and cleaning, Berrys Creek harvests rainwater for use in every aspect of the dairy, even for making the tea.