bruny island cheese co

Bio: Nick Haddow

After growing up in Adelaide in a house where everything was cooked from scratch, Nick studied hotel management while working in some of Adelaide’s best restaurants. It was here where his passion for good food, wine and especially cheese was born.

Mentored by two of Australia’s foremost cheese experts; Will Studd and Richard Thomas, Nick spent time working at Milawa Cheese Co and Meredith Dairy in Victoria in the early 90’s before being awarded a Queen’s Trust Grant to work with cheese makers in Europe, learning traditional cheese making and maturation techniques. During his time living in Europe, he visited and worked with many cheese makers in England, Scotland, Ireland, Spain, France and Italy and was fortunate to experience the manufacture of a huge range of cheeses.

A year working under Randolph Hodgson at one of the world’s great cheese shops, London’s Neal’s Yard Dairy, was formative and inspirational and led to him returning to Melbourne to assist Will Studd and Stephanie Alexander in setting up and managing their Richmond Hill Café & Larder – at the time the best cheese shop in Australia. During this time he also assisted Roger Haldane to establish Australia’s first buffalo dairy and cheese factory at Shaw River, Victoria.

He has been a judge at the British Cheese Awards and Chief Judge at the New Zealand Cheese Awards. He helped found the Slow Food movement in Australia and was a selected as an Australian delegate to Slow Food’s Terra Madre congress in 2006. He was also one of the founding committee members of the Australian Specialist Cheesemakers Association in 1995.

In 2001 Nick moved from Japan to Tasmania to make the cheese at Pyengana Dairy Company – Australia’s oldest cheese producer -  where he was relished the opportunity to be the custodian of such a great cheese making tradition.

In 2003 he began the Bruny Island Cheese Co. which very quickly gained a reputation for being one of Australia’s benchmark producers of artisan cheese and has been recognised as such at both a local and national level on many occasions. Nick is passionate about the importance of fostering artisan food and preserving the traditions of food and how it is made. He is widely regarded as one of the best cheese makers in Australia. His products are a reflection of his dedication to tradition and quality and his strong ethos that includes selling only locally by dealing direct with our end consumer as much as possible. Bruny Island Cheese Co has set the standard for many aspiring and new cheese makers in Australia, including being the only legally recognised producer of raw milk cheese.

Nick also has a successful media career that includes his role as co-star of all three series of Gourmet Farmer which is screened in Australia and the UK. He recently co-authored The Deli Book (published by Murdoch, 2012) with his mates Matthew Evans and Ross O’Meara and has contributed to several other publications on the subject of cheese.

Although he continues to travel regularly in the pursuit of gaining greater knowledge and experience he is most passionate about Tasmania and the quality of life and produce which it offers. He has a strong interest in island culture (having lived and worked on many island around the world) and the unique characteristics which make island living both challenging and special – a subject he was recently awarded a Churchill Fellowship to investigate further.

Professional Achievements