Q. What in your background prepared you for your current role?

I originally worked in the animal science industry in Veterinary Diagnostic Laboratories. In the weekends I started making cheese as a hobby in my home in rural Waikato, in the North Island of NZ. I became so interested in cheese making in 2006 I started a small part-time cheese making business and eventually left my career in animal health to make cheese full time. I sold my cheese at farmers markets and to restaurants and was lucky enough to win some awards along the way as a self-employed cheese maker.

In 2015 I started a cheese technologist role in Taranaki at the Bridge Street Dairy which lead to my present role as master cheese maker/principal technologist. My role is perfect for someone as obsessed with cheese making as I am, because not only do I get to problem solve at the vat and educate the cheese makers I also create new cheese recipes and promote our cheese in New Zealand and overseas too.

I have tertiary qualifications in science and in business and have attended several cheese making courses over the years in Australia, New Zealand as well as an online course at Cork University Ireland through SDT.

Q. How has the New Zealand cheese industry grown over the last few years?

Speciality cheese market growth is slow in NZ, with the country dominated by a supermarket duopoly and a relatively small population.

Q. Will the free trade agreement with the UK make a difference to you?

Yes there is already signs of growth since the FTA was out in place and with our business recently purchased by Lactalis, we are optimistic of increased market growth outside of New Zealand. We would love to bring more of our cheeses to the UK and beyond.

Q. What impact do you think winning Supreme Champion will have on your export sales?

This is such a supreme award and great honour with global recognition it will certainly boost our product sales opening up more international markets especially for our blue cheese.

Q. What do you see as the key issue for your business right now?

Like all cheese manufacturing businesses of our size and age we need sales volume for growth and investment, we see this as a challenge and an opportunity. We are always looking at reducing manual handling, waste reduction and sustainable practises.

Q. How does a century-old business evolve when faced with all these modern issues?

Good question! We do need to modernise in our plant and packing areas and this will come with growth, and we currently have several projects underway in these areas. I have also visited many overseas cheese making operations and have engaged with suppliers to help with the best solutions for our business going forward, and with our new owners being the worlds leaders in cheese manufacturing, we are in safe and knowledgeable hands going forward.

Q. What has been your greatest achievement/biggest challenge so far?

I have been fortunate to win New Zealand’s Champion Cheese Maker twice in the past four years this has given me a great deal of recognition amongst my cheese making peers. I believe the cheeses I have created first in my boutique business then over the past 11 years for Bridge Street Dairy are enjoyed by many and that gives me no end of pleasure.

Q. What does a typical day look like for you?

There’s a lot more desktop work and meetings these days, but I do spend time in the plant with the cheese team and checking the cheeses each day as well as often working up new cheese recipes in a small trial vat. I also problem solve and work on various site projects. I also write up and present educational slides to the cheese team and help with the promotional side for our website and cheese outlet.

Q. Outside of work, what are your hobbies/interests?

I live in the countryside surrounded by dairy farms with a gorgeous view of Mount Taranki, I enjoy being out in our gardens growing fruit and vegetables, I love collecting antiques, reading, crafting and travel and especially spending time with my husband, my family and our two small dogs.