Mention the name Woombye and few in Australia would know what you mean.
Yet all of this is about to change and could soon be the name on the lips of cheese fanciers across the country.
Woombye Cheese is a small team that packs a punch with the volume they produce and how well they produce it.
That has been recognised with the announcement of their Blackall Gold washed rind cheese as grand champion in the cheese category at the 2023 Australian Grand Dairy Awards.
The awards, announced in Melbourne, are seen as the gold-medal event of the dairy industry.
Woombye Cheese Company producer Beth O’Leary said the grand champion award was welcome recognition of the years of work that have gone into producing the perfect cheese.
“Basically that means Australia’s best cheese,’’ Beth said at the West Woombye factory.
“The awards were held in Melbourne and that is pretty much the home of dairy in Australia.
“It was great for Queensland that we were recognised and really good for the dairy industry in general that a small player can take out an award like that.
“I love that because we need to progress cheese in Australia.’’
While Woombye was a virtual unknown before, Beth is encouraging all small producers with a Say My Name campaign to encourage recognition of quality produce.
“If you’re using it, you should nominate that,’’ Beth said, “whether it’s on a menu, on a delicatessen counter or on a cheese platter.
“Even if you are just sharing it with friends, say it’s Woombye Cheese or whatever the produce is.
“Word-of-mouth is how small businesses will survive and thrive.’’
Woombye is an indigenous word meaning the seed from the black myrtle, while another meaning is said to be “the place of the black snake“.
The national award highlights what has been quite a year for the O’Leary family since taking over from the founders, the Paynter family who started the company in mid 2013.
There were successes last year at Sydney Royal Cheese and Dairy Produce Show, and grand champion dairy product of show 2022 Royal Queensland Cheese and Dairy Awards.
By winning a gold medal at Royal Queensland we went through to the national awards.
“The comments we got on the night was that it was as good as anything in the world,’’ Beth said.
“It’s based on a camembert cheese and is washed four times, so it’s labour-intensive.
“It’s cared for and nurtured over a 17-18 day period. which gives the rind a different texture, taste and colour.
“This intensifies the flavour – we still have ash brie, truffle, cheddar and triple cream brie but we are looking to do some collaborations specially through the curated plate promotion.
“We are looking at making butter as well, but just on a small scale.’’
We are trying to get the cheese throughout Australia I love the fact that it’s got our name on it.
Woombye is a little-known town and even some people on the Sunshine Coast don’t know where it is.
“It’s really nice that we have a cheese with the town’s namesake.’’
Cheesemaker Stefan Wilson has been at Woombye Cheese for the nine years it has been in operation.
He started with that recipe and consistently makes good cheese, Beth said.
“Stefan is of immense value as he can sail the ship in calm waters but he can also sail it when things become stormy or chaotic.
“We’re very lucky to have had him for this amount of time.
“He’s so committed that he makes cheese and it’s a nice thing there’s not one million cheesemakers in the world – he must really love it.’’
Beth believes food should take time to enjoy, especially with people coming together and sharing it.
There’s the whole romantic vision of eating cheese but also that it lets off endorphins in your brain that makes you happy.
The secret to cheese-making success is persistence and confidence in your ability, Beth said.
“What sets this cheese apart from others is the hard work, a lot of passion and keeping the consistency up.
“Putting cheese into a competition is the way to peer evaluation.
“If you take on board what the judges are saying, you may want to continue down that path and improve what you’re doing or you can take a whole new direction.
“We were told the Blackall Gold is good as any European cheese which is a huge credit.
“We are doing it really well.’’
Beth has accomplished a lot in the year at the helm of Woombye Cheese and really feels welcome in the community.
“It has been a baptism of fire but I’ve loved every minute of it.
“I’ve really enjoyed the elements of having my own business – it’s filled with highs and lows but I’m enjoying that.
“I feel like I’m really living with these ups and downs. I know there will always be something there to lift you up.
“These experiences help set you up for other things in life.
“With each thing that happens you are learning and I’m always looking for the positive.
“Everyone has been so open and receptive to receptive to us – it’s a great place to do business.
“The Sunshine Coast is having its moment and it’s such a collaborative vibe … gold medals in cheese like gold medals in sport.
What makes Woombye cheese so good?
“The team we have working with us, and the traditional cheese-making methods we use.
“Our location is especially important as it gives us access to fresh milk direct from a fantastic dairy.
“The milk is pasteurised but not processed and homogenised like milk from the shop.’’
That’s the top secret for making good cheese. Good milk.
And taking the time to get it right – not rushing the process.
“We are proud of all the cheeses we produce, and to have been awarded the grand champion cheese title is the cherry on top.
“We have an amazing team behind us, and we are thrilled to be taking this achievement home to those who have been a part of its success.
“This is the crew who are up early, collecting milk and creating magic with it.’’
