Barry Charlton specialises in blue cheese. We affectionately refer to him as Australia’s ‘Master of Blue’. Barry, along with his partner Cheryl Hulls, established Berry’s Creek Gourmet Cheese in 2007 in one of the most picturesque parts of Gippsland. Together they have produced an extensive range of award winning cheese. Accolades include The Australian Grand Dairy Awards, The Melbourne Fine Food Awards, and The World Cheese Awards. With over 40 years of experience in cheese making, their skills and experience are well recognized in the cheese world and they are often invited to judge at international events.
Mossvale Blue takes its name from a local parklands, home to many local music festivals in this renowned dairy region. Like all their cheeses, Mossvale Blue is handcrafted using fresh milk from specially selected local farms and ripens in the maturation rooms overlooking Wilson’s Prom.
After two months of ripening, the buttery, yellow interior develops veins of jade-coloured mould and a mild, creamy, salty-blue flavour with a sweetish finish.