Hunter Valley Cheese Factory

The Hunter Valley Cheese Factory is as much a pilgrimage for cheese lovers as the cellar doors are for wine enthusiasts. I, Paul Beames, have tramped through Pokolbin Village, Broke Road and McDonalds Road more times than I can count and I’ll tell you this: you can’t really say you’ve done Hunter Valley Vineyards until you’ve sat in one of the tasting rooms, cheese platter in front of you, wine in hand and realised that dairy farmers and winemakers here are playing the same game — flavour, balance and love of land.

This isn’t a cheese shop that hides behind fancy brochures or five-star polish. It’s a working hub where artisan cheese is made with happy, well-fed cows, hands-on love and care and an eye for tradition mixed with Aussie ingenuity.

The Rise of Australia’s Cheese Capital

Before cheese tasting tours became an add-on to wine pairings, local dairy farmers worked out that the Hunter’s Mediterranean climate and fertile soils could support more than grapes. Cheese production developed in parallel with wine, and both lifted each other. Vineyards needed local food to anchor their tasting rooms, and cheese producers saw a ready-made market in wine tourists.

Today, the Hunter Valley is a recognised destination for Australian cheese, with Food Safe NSW certified production facilities, a thriving artisan cheese culture and maturation & tasting rooms that rival the sophistication of international cheeses from Europe. Local dairy farms supply cow and goat milk cheeses with Blue Vein Cheeses, Hunter Gold, Pesto Labna, fromage blanc and natural rind styles now part of the regional identity.

From Dairy to Destination: A Cheese Story

The Hunter Valley Cheese Factory’s story is one of passion meeting opportunity. Founded in the late 1990s by Simon Gough and Jason Chesworth (often affectionately called the “Chief Cow Man”), the factory set out to make cheese that reflected the terroir of Hunter Valley Vineyards. Unlike supermarket cheddar blocks, their cheeses were designed to sit next to a bottle of Brokenwood Wines or a Pokolbin Semillon and hold their own.

It’s not just a factory — it’s a school. You’ll find a cheesemaking class in progress or a cheese and yoghurt making workshop where visitors are stirring curds and chatting with Cheese Specialists. Every wedge has the human side of cheesemaking: service at the counter, stories from the makers and the kind of charm that turns visitors into lifelong customers.

Why Local Cheese Makers Shine

Among all the cheese shops, dairies and tasting rooms in the Hunter, this factory has earned its reputation as a standout. For one thing, it never lost sight of its roots. Every wedge is still made with milk from local dairy farmers, from cows that are well-fed and cared for in the Valley’s pastures. That sense of connection between land, animal and product runs through every part of the business.

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Another reason is the sheer variety of cheese. Where else can you try a Truffle Triple Cream Brie, nibble on Smoked Cheddar, spoon out Pesto Labna and still have room for a cube of Marinated Feta? The tasting rooms aren’t just designed to fill you up; they’re designed to surprise you. You’ll discover flavours you didn’t think you’d like and combinations with local wines that feel like they’ve been waiting for centuries to be discovered.

The Cheese Factory also stands out for its people. The Cheese Specialists who guide you through tastings and tours are storytellers as much as they are hosts. They’ll tell you not just what you’re eating but how it was made, why it was made that way and how it links back to the Valley.

Cheese and Wine Like a Local

The Hunter Valley doesn’t just give you wine tastings and cheese platters separately. It’s about the match. Local winemakers and cheese producers have fine-tuned the combinations to work like old mates:

Cheese variety	Hunter Valley wine match	Why it works
Hunter Brie / Triple Cream Brie	Hunter Semillon	Crisp acidity slices through rich, creamy textures
Smoked Cheddar	Hunter Shiraz	Smoky bite complements bold tannins
Marinated Feta / Marinated Fetta	Verdelho	Zingy freshness meets lively, fruity whites
Blue Vein Cheeses	Hunter dessert wines / late harvest	Sweet and salt dance on the tongue
Fromage blanc	Sparkling wines	Light, fluffy and perfectly balanced by fizz
Pesto Labna	Chardonnay (oaked)	Buttery body hugs the herbaceous tang

Wine tours now include a cheese and wine matching experience, with sampling counters where you can test how Marinated Feta bounces off a crisp Verdelho or how Hunter Gold melts into a bold Shiraz.

Hands-On Experiences

If you thought the Hunter Valley Cheese Factory was just about pointing at cheese ingredients behind a glass fridge, think again.

Cheese-making class: Get your hands in the whey, guided by Cheese Specialists.
Cheese-making tours: Go behind the maturation & tasting rooms to see how rind develops.
Cheese and yoghurt making workshop: Learn how everyday dairy is transformed into something special.
Cheese tasting group experiences: Book with friends or a tour for cheese tasting boards, wine pairings and olive tastings.

For the really curious, a cheesemaking tutorial explains cheese components, cheese production steps and cheese ingredients in plain, people-first terms.

When to Go: Travel Tips

Like the wines, local Hunter Valley cheese follows the seasons:

Summer: Hot and busy. Cheese tasting boards feature lighter fromage blanc, fresh cheeses and gelato from Hunter Valley Gelato Company.
Autumn: Vintage time in the vineyards. Cheese tasting tours are at their peak — book ahead.
Winter: Best for Smoked Cheddar, Blue Vein Cheeses and rich Hunter Brie with big reds.
Spring: Lively, green pastures make dairy cows happy. Cheese platters showcase Pesto Labna and Hunter Gold.

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Practical tip: bring a cooler bag or esky — no one likes to watch a Triple Cream Brie collapse into soup on the drive home.

Top Spots for a Cheese Tasting Experience

Besides the Hunter Valley Cheese Factory, the region is dotted with artisan cheese outlets and cheese shops that form a dairy circuit of their own:

Two Fat Blokes Euro-Deli Café: A café with cheese sampling, charcuterie, wine tours and cheeky humour.
Hunter Valley Smelly Cheese Shop / The Smelly Cheese Shop: Iconic, bold and full of cheese varieties from Blue Cheese to international cheeses.
Hunter Belle Cheese: Known for creative twists and five-star cheese platters, run with love and care by passionate producers.

All have their own tasting rooms and cheese sampling. Go between them and you’ll see how many different cheeses there are in the Hunter Valley.

A Lesser-Known Cheese Artisan: Binnorie Dairy

While the big names get all the attention, Binnorie Dairy has a loyal following for good reason. Situated near Pokolbin Village, it’s a quieter, more intimate spot after all the wine tours.

Their Marinated Feta is a classic, with cubes steeped in oil and herbs that go beautifully with a Verdelho or Chardonnay. Pesto Labna is another favourite – creamy, tangy and perfect with a gourmet baguette or antipasto platter.

What makes Binnorie special is the direct connection to local dairy farmers. You can see the care they take in sourcing milk from happy, well-fed cows, and it shines through in the flavour of every cheese. Add in their quirky green jam and chilli jam, and you’ve got a tasting that’s unique to this corner of the Valley.

Travel Logistics: Getting There and Making It Easy

Getting to the Hunter Valley Cheese Company and other producers is easy but requires planning. Public transport won’t cut it, so a car or organised tour is the way to go.

From Sydney, it’s a 2.5-3 hour drive north via the Hunter Expressway. From Newcastle, you’ll get here in just over an hour. Parking in Pokolbin Village is usually easy, but weekends can get busy, and you might find yourself circling for a spot.

If you don’t want to drive, wine tours often include cheese tasting groups as part of the itinerary. Many operators now run 1 Day Hunter Valley Wine Tours that cover the highlights of the region – cellar doors, cheese shops, olive tastings and even a stop for gelato. These day trips are perfect for travellers who want to see and taste everything without being the designated driver.

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If you can’t make the trip, online orders are available. Most producers offer postal orders with clear delivery days, shipping policies and order deadlines.

A Personal Yarn: My First Cheese Factory Stop

I still remember my first Hunter Valley cheese tasting tour. I’d been doing wine tours all morning, sipping at Brokenwood Wines and by midday I was palate fatigued. Someone mentioned the Hunter Valley Cheese Company on McDonald’s Road, so I stopped in. A cheese expert handed me a piece of Blue Cheese. I hesitated, then took a bite. That salty, bold hit against the last sip of Shiraz cut through the fog like a southerly on a sticky summer day. I left with more cheese than sense and a wheel of Hunter Brie that never made it past the car park – I cracked it open with a baguette and called it lunch.