Category Archives: News

We often get asked whether our factory is open to the public & while we aren’t able to offer tours at this stage, we thought the next best thing would be a virtual tour!

Woombye Cheese Blackall Gold Washed Rind has once again been announced as a QLD Winner in the delicious. Australia Harvey Norman Produce Awards! A big thank you to our team, our distributors, supporters as well as a special thank you to Chef Cameron Matthew’s for nominating us. The delicious. Harvey Norman Produce Awards State Judging

We couldn’t be more excited to announce some good news from the Sydney Royal Awards (Royal Agricultural Society of NSW)  on Monday the 18th of February. Our newly released Woombye Ash Brie was crowned Champion (Australian Perpetual Trophy). As well as that we were also awarded the following: Our Blackall Gold Washed Rind was awarded

Created using our award-winning handmade Triple Cream Brie, our new Woombye Ash Brie is carefully rolled in ash and repeated during the maturation process. The result is a cheese with a striking black and white appearance in addition to the rich and creamy centre of Triple Cream Brie. Ash has been a traditional covering on

Woombye Cheese Company is proud to have the Blackall Gold Washed Rind cheese announced as the winner of the Washed Rind Category of the Australian Grand Dairy Awards. Woombye Cheese Company owners Karen Paynter and Sandra and Barry Cadby, along with cheesemaker Stefan Wilson, are honoured and excited by this prestigious award. “The Blackall Gold

If you love our cheese, and haven’t yet heard the story behind it all, be sure to read our latest article with Jennifer Nichols from the ABC Sunshine Coast… “We were watching Will Studd Cheese Slices on TV, and that particular episode was of this lady in Ireland making cheese in this little tiny stone

Here’s a little insight into a the day in a life of Woombye cheese maker as told by head cheese maker Stefan Wilson. Our days are typically filled with cheese making until lunch time and then finishes up with extensive cleaning and hygiene practices as that is most important when making cheese. The day starts