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I provide bespoke guidance for cheesemakers, chefs and hospitality professionals who want to develop in-house dairy programs and create exceptional, artisan dairy products.

With over 20 years of international experience at the highest levels of both the hospitality and cheese industries, I help businesses design and implement distinctive, functional in-house cheese making operations, tailored to their brand, kitchen and goals.

Whether you're looking to craft signature cheeses, elevate your dairy offerings or integrate sustainable production into your culinary identity, I offer hands-on expertise to bring your vision to life.

I can help with:

  • Product and recipe development - including dairy products, innovative uses and recipes for leftover whey
  • Cheesery design and work flow consulting
  • In-house dairy programs for hospitality


Recent clients include: 

Apollo Restaurant Group, Sydney

Greca, Brisbane

Swillhouse Group, Sydney

Trader House, Melbourne

Neighbourhood Wine, Melbourne

Fallachan, Scotland

Wildland, Scotland

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