Whether they’re making it, farming it, selling it or championing it, we’re lucky to work with an incredible array of the best dairy professionals in the business, many who happen to be women.
In this months cheese box we’re showcasing cheese from farms of The Pines Kiama, Pecora Dairy, Milawa Cheese and Red Cow Organics which are all have amazing women at their core.
Learn more about what makes these remarkable women tick and some sounds advice for anyone interesting in dairy!
ANDY JACKMAN - RED COW ORGANICS, TAS
What is it about dairy and agriculture that you love? What entices you to pursue a career in it?
I am passionate about the connection to our soils and our beautiful animals. I love the connection to producing amazing cheese from our fresh raw organic milk. The love the commitment and dedication of working everyday from milking our cows to growing the grass and herbs. Watching our young calves being born to being old enough to join the milking herd after two years. The gorgeous nature of our Aussie Red Cows and their amazing milk produced drives me to make the best cheese we can from their milk. I am passionate about change – education and that it is ok to farm differently.
What is the best advice you can give other women in this industry or hoping to start a career in it? What are the challenges and opportunities?
I believe to be able to achieve your dreams and achieve your goals I strongly recommend do what you are passionate about. Whether its rearing beautiful cows to produce amazing milk. Or is it about crafting and nurturing incredible cheese . Do what you love and this will make your long days and hard days easier. What others who are in the industry and always ask questions . Find yourself a mentor gain as much Knowledge along the way & share where you can the passion of the dairy industry.
Favourite cheese at the moment? What are you eating at this time of the year?
The hit at late summer is our Gruyere. Its nutty earthy and smooth . It reflects the mid winter grasses and forbs the cows were grazing on. Matured in our cheese caves and ripened on Tasmanian timbers is delightful and a zing on the tongue. Amazing with some pear and walnut paste or even melted in a cheese toasty.
What excites you about the future of women in Dairy?
The future is always exciting, and the dairy industry must have the security of advocates for the industry. The Dairy industry is constantly changing and evolving and requires strong leadership and ambassadors for artisan cheese makers. I feel that if we can support and strengthen the industry with strong leadership the industry will continue to grow strong.
What exciting projects are you working on?
Currently we are building a new dairy for our behind the dairy door tours . This is private and bespoke tours to share our farm and our organic cheeses with visitors to the farm. We share our connection to the land our soil and our animal. The guest get to see milking close up and bring the cows and calves home for milking time.
In three words describe your cheese in this month’s box.
Nutty – Earthy – Pastural Notes
MAHLAH GREY - THE PINES KIAMA, NSW
What is it about dairy and agriculture that you love? What entices you to pursue a career in it?
I’ve always loved working with animals – firstly with horses and then as a Veterinary Nurse. Working with animals within a Regenerative Farming context has given me a whole new insight into what we can learn from them. They are incredibly intuitive, and often help with decision making based on observing their interactions with their environment and each other. Cows are very honest – they always let you know when you get things wrong!
Agriculture is challenging – not just physically but in terms of mind set and I love being challenged to think outside the box.
What is the best advice you can give other women in this industry or hoping to start a career in it? What are the challenges and opportunities?
Don’t be limited by what others are or aren’t doing. There will always be people who tell you something won’t work – find the thing you are truly passionate about and find a way to do it. Be nosey, be inquisitive, ask lots of questions, experiment, volunteer, be mentored, show up and do the work.
A great way to get a foot in the door is by attending farming work shops, land care events, and farm open days. Read, listen to podcasts and build your network of farming allies online. Or come and have a chat with us at a Mould Event!
Favourite cheese at the moment? What are you eating at this time of the year?
I’ve been really enjoying fresh goats cheese during summer – the Marinated Gem from Tolpuddle was in high rotation in my summer salads – delicious!
What excites you about the future of women in Dairy?
Just the sheer number of women stepping to the fore of the industry. We’ve always been here and were traditionally involved in farm work, cheese making, butter churning and animal husbandry but often seen as a supporting role and not often counted as agricultural workers.
The narrative has changed a lot and I love seeing women recognized for their various and valuable roles in dairy farming.
What exciting projects are you working on?
It’s a bit of a long term project, but we’ve been cross breeding our herd over the last 5 years to create a dual purpose animal which holds value as both a dairy cow and beef cow. We’re finally ready to start processing our steers (boy cows) – value adding what is normally considered a waste product in the dairy industry. Now we will have our beautifu,l pasture raised, regenerative beef available for retail. It’s a project which allows us to graze a bigger herd of cows which is an important part of regenerative farming and also brings a diverse income stream which is critical to smaller farms like ours.
In three words describe your cheese in this month’s box.
Earthy, Decadent, Dreamy
CRESSIDA CAINS - PECORA DAIRY, NSW
What is it about dairy and agriculture that you love? What entices you to pursue a career in it?
My heart has always been on the land. I am passionate about agriculture in Australia and contributing to it. I love working with our animals, in their natural rhythm of the seasons as we do at Pecora Dairy. No two days are the same. And dairy is so good for you! Packed full of protein, calcium and other goodies, it’s one of the most complete foods you can eat.
What is the best advice you can give other women in this industry or hoping to start a career in it? What are the challenges and opportunities?
There are so many different pathways into agriculture today, which is exciting. We’ve moved away from thinking the traditional forms of agriculture are the only way to farm. Never before has education to upskill and move into agriculture been more accessible. Furthermore, the networks of women in farming are easy to tap in to and a valuable resource. But ultimately, I do believe if you want to have a successful career in agriculture, you just have to get in and do the work.
Favourite cheese at the moment? What are you eating at this time of the year?
Jamberoo Mountain Blue. The milk solids are rising and the volumes are decreasing, this makes the cheese super rich and creamy. I love the later season milk with all its complexity and intensity.
What excites you about the future of women in Dairy?
So much! Women are very good at looking at the big picture and then starting small. Building upon something small can often be an extremely successful way to go. We are very good at adopting technology and there are lots of exciting things happening in that space for agriculture at the moment. I’m also excited by the number of industry specific women’s agriculture groups who are supporting each other and raising the bar. A rising tide lifts all boats…..
What exciting projects are you working on?
We’ve just opened Pecora Cheese and Wine a Euro inspired regional venue. It’s a super fun place for locals and tourists to pop in to have a coffee and a toastie for breakfast or join us for a cocktail or a glass of wine and grazing plates in the evening. From it’s fit out, lighting and signage to the beautiful pendant lights which are modeled on old cheese moulds, the elements have all been created by female led companies.
In 2021, I founded Dairy Cocoon, an online website and support hub to assist small dairy farmers to transform up the value chain in to their own branded products. I strongly believe the Australian dairy industry is strong and resilient and there are huge opportunities for independent brands.
Finally, we have just completed a huge solar panel and battery project on the farm which sees us not only carbon neutral, but carbon positive. Basically, we create more electricity than we use. Furthermore, because 40% of our farm is bush land, we are sequestering significant carbon in our soil’s. So buying a piece of our cheese, is a positive step for the environment!
In three words describe your cheese in this month’s box.
Luscious, distinctive, elegant
CERIDWEN BROWN - MILAWA CHEESE CO, VIC
What is it about dairy and agriculture that you love? What entices you to pursue a career in it?
There is something quite magical about the cheese making process that constantly inspires me. When you start the day with milk and slowly watch as it becomes a solid, a cheese by the end of the day. Being able to share the wonder and the joy that cheese brings to people is what led me to pursue a career in it, well that and my parents developing a cheese legacy for me!
What is the best advice you can give other women in this industry or hoping to start a career in it? What are the challenges and opportunities?
Be passionate, and follow your dreams. I left Australia chasing cheese and spent an amazing time in the UK learning so much about the industry, as well as side trips to Europe and America.
Favourite cheese at the moment? What are you eating at this time of the year?
Aged blues, we have both Aged Milawa Blue and Mt Buffalo Blue that are out of this world good at the moment. They epitomize the joy that delicious cheese can bring.
What excites you about the future of women in dairy?
More wonderful cheeses being made!
What exciting projects are you working on?
We have recently changed our cows milk suppliers, we are now working with Mountain Milk, a small co-operative that is supplying us with single farm milk. I’m really excited about developing strong relationships with our new farmers and seeing the quality outcomes for our cheeses.
In three words describe your cheese in this month’s box.
Robust, rich, enveloping (it’s like a big warm hug)
