Cheesemaker at home

Last updated 10:30 23/11/2009

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Patrick Geals says the Organic Dairy business at Okato will succeed "because I've surrounded myself with the best people I can find".

His main man is Jason Tarrant, head cheese maker and operations manager, described by his boss as "the best young cheese maker in New Zealand".

Mr Tarrant was born in Hawera and raised on the Strathmore farm of his parents, Steve and Daphne. He worked at Fonterra's Mainland Cheese in Eltham as a management trainee and became assistant production manager. He completed his diploma in dairy technology and rose to specialty cheeses manager.

After three more years, he decided to branch out and in 2002, became cheese maker at Whitestone Cheese in Oamaru, a small private speciality company. He was named cheese maker of the year in 2005 and Whitestone's Windsor Blue was the supreme champion in 2006.

After seven years, he and his wife felt the need for a new challenge, so when the Organic Dairy job came up, it had the added attraction of returning to Taranaki, where his wife also grew up. He began in August. "I manage the conversion of the milk to a product the company can sell. The consumer decides what we make; there is no point in making good cheese if you don't have a customer.

"We started commissioning on September 23 and within a month, we were running at 100 per cent of capacity. We probably hold over half the North Island organic milk supply, so there are a lot of farmers watching this space to see how Organic Dairy shapes up.

"There is increasing competition for organic milk and an increased awareness from consumers who are prepared to pay a premium. There's a marketing edge for the product."

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- © Fairfax NZ News

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