Nick Haddow has been making cheese for a really long time. He started out in the early 90s at Milawa Cheese Co and Meredith Dairy in Victoria, under the guidance of Will Studd and Richard Thomas. He then spent the next decade working with cheesemakers in Europe (including London’s Neal’s Yard Dairy) after being awarded a Queen’s Trust Grant to do so.

In 2003, he set up Bruny Island Cheese Co. on the island of the same name in Tasmania, and has been making cow milk cheeses there ever since.  He’s heavily involved in Mould Cheese Festival, so we thought you might like to learn a thing or two about him ahead of the day.

Tell us your story! 
Bruny Island Cheese Co. is an artisan cheese maker in southern Tasmania, founded by Nick Haddow. Our cheeses are all made and matured using traditional techniques and are some of the finest artisan cheeses made in Australia.

The cheeses Bruny Island Cheese Co. makes are very much the product of Nick’s travels and training throughout the great cheese producing regions of France, Italy, Spain and the UK. They are the cheeses he loves to make and eat. Nick and his team are inspired by the artisan cheeses from their travels but they do not seek to copy them. Instead, they makes cheeses that are connected to their environment… cheeses with a distinctly Tasmanian character.

Tell us something about your style of cheese and what makes them unique?
We were the first producers of a Raw Cow’s milk cheese in Australia.

Do you have a favourite Cheese pun?
Q. What did the cheese say to itself in the mirror?
A. Halloumi

Hard or Soft?

Best cheese and booze match ever?
Saint + our Whey Stout

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