Established in 2007, Nimbin Valley Dairy represents five generations' worth of dairy farming and cheesemaking heritage. Paul & Kerry Wilson farm their own goats and cows on the lush, green pastures of the Northern Rivers region of New South Wales, and create soft and hard cheeses, yoghurt and kefir.
How did you get started in the industry?
Paul won a Dairy Australia cheesemaking scholarship in 2007.
Tell us a bit about your cheeses
We use cow and goat milks to produce soft and hard cheeses, yoghurt and kefir.
What is your favourite part about being a cheesemaker?
Making cheese well.
What are the biggest challenges you face in your role?
Making consistent quality cheeses with inadequate resources.
What opportunities do you see for the future of the Australian specialty/artisan cheese industry?
Meeting the demand for safe, quality, nutritious Australian made food.
What does being part of ASCA mean to you?
Networking and learning.