While it will be three months before the doors open to the public, Cheesemaker Barry Lillywhite believes the factory has the potential to become a major drawcard for the region.

Mr Lillywhite has been joined by Adam Papprill to create some old favourites and when it comes to making cheese, it’s all about timing.

While some feta cheeses are ready the day after being made, cheddars can take up to three years to be at their best. He said the factory’s goal was to encourage more visitors to Coolamon and the Riverina.

Mr Lillywhite said the factory would join the Taste Riverina festival to take advantage of the region’s dining boom.