Beston Pure Foods' success at awards

Award winning: Beston Cheese Production Operator Garry Palachicky, Operations Manager Paul Connolly and Cheese Maker Lewis D'Angelo.
Award winning: Beston Cheese Production Operator Garry Palachicky, Operations Manager Paul Connolly and Cheese Maker Lewis D'Angelo.

Beston Global Food Company (BFC) have won themselves best-on ground at the South Australian Dairy Industry awards when they topped the class.

The accolades came on August 4, within a year of re-establishing cheese making at Murray Bridge.

Every variety of the Beston Pure Foods Edwards Crossing branded cheese that was nominated, won medals in their category.

Gold medals were won for the Beston Pure Foods Edwards Crossing Mild and Creamy Colby and the Beston Pure Foods Cloth Bound Cheddar which also claimed the overall title of Champion Cheddar.

The Beston Pure Foods Edwards Crossing Rich and Smooth Gouda, Beston Pure Foods Edwards Crossing Rich and Full Flavoured Cheddar and Beston Pure Foods Pepato all came in with silver medals each.

BFC Chairman Dr Roger Sexton said they have wasted no time producing top quality cheese since the re-open of the Murray Bridge factory.

“To come away from these highly competitive industry awards with such a medal haul in our first attempt is a fantastic achievement.”

“We are immensely proud of the work done by our team at BFC in taking the former business of United Dairy Power (UDP) out of receivership, fixing it up and turning it into a multi award winning dairy factory in less than 12 months.”

“These awards are a testament to the skill of our master team of cheese makers who are remaining true to the traditional methods and using only the best natural ingredients,” Dr Sexton said.

These Beston cheeses are sold under the Edwards Crossing brand will be available to purchase from independent stores in Adelaide from mid-August while the Cloth Bound Cheddar and Pepato cheeses will be available to purchase in stores later in the year.

The team at the Murray Bridge factory will be celebrating their fast come success with a barbecue, Operations Manager Paul Connolly said everyone is very excited about the awards.

“To be where we are now, from where we were 12 months ago is just incredible,” he said.