Associate - Business
Working in the dairy industry, one of my biggest challenges has been to source quality equipment, just behind stretching the factory footprint to the limit! This is why I have started Cheese Kettle Pty Ltd. I understand that each manufacturing plant is different and often requires customised solutions - this is where I can help. I can provide full engineering services from planning phase until start-up for the dairy and food processing industry.
How did you get started in the industry?
It’s a one-of-a-kind ‘Hollywood story’. To keep it in a nut shell, as an engineer I have been involved in the designing and commissioning of a new milk pasteurising plant in an artisan cheese factory in NSW. This is where my cheese making passion developed and won't let go since! If you would like to hear the full story, give me a call.
What is your favourite Australian cheese?
It would be a crime to name only one cheese: Berrys Creek – Tarwin Blue, B-d Farm Paris Creek – Nuage Blanc, King Island – Blue Brie, Ashgrove Cheese – Cloth Matured Cheddar
What opportunities do you see for the future of the Australian specialty/artisan cheese industry?
There are a few factors which lead me to say: The sky is the limit. Full stop.
Over the last 8 years I have noticed many new artisan producers opening across Australia and New Zealand. Some of those businesses do grow rapidly, some of them a bit slower, but overall all of them are doing well. Customer awareness has changed. Those days where the back label was being ignored for decades (called the nutritional panel) are over, and it is being read more than ever. This puts quality artisan products (no artificial colours, preservatives or flavours) ahead of generic competition. Also organisations like ASCA educating Australians are doing a great favour to the industry.
What does being part of ASCA mean to you?
Connecting with members who share the same passion. Constantly learning and training to be better in what I love to do. Support the industry.