Shaun and Nicola Barry make cheese by hand on the edge of Mudgee, in the sandstone works they took over from her parents, the founders. Milk comes from Little Big Dairy at Dubbo, and cherry prunings from a local orchard smoke the caerphilly. The range runs from marinated fetta and triple cream brie to a washed rind called Mudgee Rouge and two blues, Stefan and Colly. The tasting room opens seven days.