Did you have a career before?
“I was an Early Years Educator for many years previous to becoming a Cheesemaker. I specialised in Outdoor Education, Forest Schooling, Steiner Education and taught in Australia, Scotland and England.
I loved being a teacher, but I love being a Cheesemaker even more!”
What does your day-to-day actually look like?
“Each day I produce a different batch of cheese, so there’s a lot of variety. No two days are the same.
The general pattern for the day is – Finish up previous day’s cheese (clean up), heat up the milk, set the culture (clean up), cut the curd, stir, heat the curd (clean up), drain, salt and hoop the cheese (clean up). Finally there’s always some cleaning to do! Luckily I do enjoy a spot of cleaning”
Tell us about the product or products you are best known for?
“We make a wide variety of cheeses from fresh cheese (Feta), white moulds (Tait, Snowfall and Snowflake), smoked cheese (Outlaw), hard cheeses (Thulimbah, Rex, Pepper and Stanthorpe Matured), washed rinds (Summit Sunset and Rosco’s Rough Red), to blue cheese (Brass Monkey Blue and Blue Lagoon).
Our iconic cheese is probably Brass Monkey Blue – a sweet, salty and tangy firm textured blue that surprises people with its accessibility. I’ve even convinced people who hate blue cheese to try it and buy it! It is unique and delicious.”