Coolamon Cheese is heading in a new direction as the founder has left the building and a new cheese fanatic is in town.
Barry Lilllywhite founded the production facility in 2014 alongside his son Anton Green.
The pair turned the factory into a tourism business in 2016, but Mr Lillywhite has since hung up his cheese hoops and has headed for retirement.
Jenn Nestor has taken over the senior cheese maker position, having moved to Coolamon from Gippsland, Victoria, and said she lives and breathes all things cheese.
"I had never been to Coolamon before and I was pleasantly surprised when we drove in as I initially thought we were in the middle of nowhere, but it's a stunning town and everyone is so friendly," Mrs Nestor said.
"I'm a mad cheese nut, I love everything about cheese and cheese making and this place is so special.
"I feel like with my passion and drive, I can make it work and it's the perfect opportunity for me."
Mrs Nestor said she is hoping to bring some of her previous experience in a mass production facility to the local cheese factory.
"I've come from a much bigger cheese manufacturer, Tarago River Cheese Company, where I was senior cheese maker and looked after 25 staff," she said.
"I saw the job advertised and I thought, why the heck not, and it had me written all over it.
"I left four children at home, who are running the house and I've got my husband and 15-year-old daughter with me, where she has started at Coolamon Central, and I could not have moved without them."
Mrs Nestor said the local community has welcomed her with open arms and she is excited to make her mark.
Keiran Spencer became the new general manager of Coolamon Cheese last year, following Mr Green's departure.
Mr Spencer said the factory has taken on visitor feedback and is hoping to wow new visitors with more variety and a more inclusive environment.
"The focus for us is to increase customer experience and make it more enjoyable," Mr Spencer.
"We also have a focus on increasing production and exposure of Coolamon Cheese across the eastern sea board.
"As a tourist destination, we want to be focusing on creating a family-friendly experience and appealing to a wider audience, with regards to our cheeses and cafe menu."
Mr Spencer said in about six to eight weeks the factory will be launching the first hand-made, lactose-free soft white cheese.
"No one in Australia does that at this point in time and the lactose milk market has increased significantly over the last year," he said.
"There's currently only one company producing lactose-free dairy cheese, but it's a commercial company and we're handmade.
"It means that people with this intolerance, who often avoid these types of foods, can now enjoy them like everyone else."
With Wagga already facing a shortage of chefs, Mr Spencer admitted that it is even harder for a smaller town to find a niche worker.
"In regards to finding specialised staff, it's very difficult and in the marketplace for handmade cheese makers, it's very scarce," he said.
"Jenn's arrival coincided with Barry's departure, and when we were finding a handmade cheese maker, Barry's retirement was a set date so it was a very short period of changeover.
"Jenn has handmade cheese factory knowledge from a much larger scale of production and she can bring that here, without great interruptions or jeopardising the quality."
Mr Spencer said the factory is looking at implementing a children's playground and the factory's success has been evident through the flow-on property market effects.
"Having a tourism destination which draws people into the town, benefits not just us but the whole community," he said.
"It's beneficial for the town to keep thriving rather than deteriorate, which has been evident with the little amount of shops available to rent.
"People are spending money and this is putting it back into the local community."