30 years of cheese, family, and flavour
Tucked in the heart of Pokolbin, the Hunter Valley Cheese Factory has become more than just a stop on the wine trail – it’s a destination in its own right, celebrating the rich connection between food, wine, and family.
Rosie & Riley
Founded in April 1995 by Rosie Lambert and her late partner Peter Curtis, the factory and cheese tasting rooms have become a cherished foodie icon in the region and have been a key player in spearheading the growth of the Hunter Valley as a food and wine destination.
“In the beginning, there weren’t really any other artisan food producers in the area and only a handful of restaurants. Food really wasn’t a focus here and it wasn’t recognised by some of the wine industry as a viable addition to the Valley’s tourism,” Rosie said.
But with determination, passion, and a four-year-old Riley in tow, the young family packed up their Ford Cortina and left behind Melbourne’s inner-city bustle to chase something simpler – a country life centred around cheesemaking and community.
Fast forward three decades and the Hunter Valley Cheese Factory is not only still going strong – it’s thriving, with a dedicated team and Rosie’s now 34-year-old daughter, Riley, now firmly embedded in the business.
In 2020, the space received a contemporary renovation to reflect changes in the industry and to enhance the tasting and dining experience.
“We wanted to create a space where people wanted to sit down and enjoy a glass of wine and cheese with their friends and family. We focus on quality and cheese education and have people coming in and committing to learning about our cheese,” Riley said.
Over the years, the business has expanded to offer a wide range of experiences. From the incredibly generous $15.50 Hunter Valley cheese and local produce tasting, to the hands-on $200 small batch cheesemaking workshop, there’s something for every kind of cheese lover.
“We’re so proud of the flavour and quality of our cheese, that we tend to find everyone is going to find their new favourite cheese to take home, so we ensure our experiences are generous,” Rosie said.
Whilst artisan cheesemaking is never the same from one batch to the next, they have a consistent lineup of styles that include their grape vine ash brie, Branxton Brie, Harrigans (3 years) cheddar, Hunter gold washed rind, HunterZola blue vein, and marinated Riley’s Fromage blanc just to name a few.
“Our most popular products are our Brie, cheddar, and washed rind, but we often convert people with our blue vein which is really cool,” Riley said.
And while the cheese speaks for itself, their house-made condiments and preserves have become stars in their own right, with favourites like the traditional tomato relish, blood orange marmalade, and chilli-infused olive oil all made on-site.
At its core, the Hunter Valley Cheese Factory is a family business built on love and craft, with a desire to provide quality cheese in a fun and memorable visitor experience.
“Cheese really does have a romance element. People have moments they remember when they’ve had their favourite cheese, and we want to help them create new moments with ours,” Rosie said.
To book in your visit to Hunter Valley Cheese Factory or to browse the business’ range head to their website.
