Barry Charlton specialises in blue cheese. We affectionately refer to him as Australia’s ‘Master of Blue’ and many would agree. His purpose built factory in South Gippsland overlooks Wilson’s Prom and it’s there that Barry uses the milk from a few local dairy farms to handcraft his wheels of blue. Taking its name from the local river, this cheese is inoculated with a combination of three strains of blue mould spores. After maturation in a small room next to the dairy for a minimum of two months, the rich buttery texture becomes interspersed with dark blue veins and devel- ops a distinct creamy blue finish. Tarwin Blue is one of Australia’s most awarded cheeses.