BFC invested $26.5M to fit the derelict Jervois factory out with state-of-the-art technology sourced predominately from Italy in order to produce Beston’s Edwards Crossing premium quality Mozzarella cheese, as well as by-products including whey powder, cream and butter.
BFC’s Murray Bridge factory is all about variety. This is where its award-winning Beston’s Edwards Crossing Cheese and Mable’s Cream Cheese product ranges are produced, as well as hard cheeses such as Gruyere and Parmesan. It also produces dairy desserts from rice pudding to custard.
Led by talented Master Cheesemaker, Paul Connolly, the results of the Dairy Team’s hard work is in the industry recognition, having now been awarded a total of 70 Champion, Gold, Silver, Bronze and other national Dairy Awards for BFC’s dairy products.