Fonterra’s Pierre Venter named next vice chancellor of Massey University
The head of Fonterra's R&D facility in Palmerston North is set to literally cross the road and become the new vice chancellor at Massey University.
Among the most important events in the global cheese calendar, the awards attracted a record 5685 entries in categories that ranged from traditional farmhouse to speciality Scandinavian.
Cheeses from the smallest boutiques to the world’s largest brands vied for top honours.
NZ Milk Products Vintage Cheddar won second place in the Vintage Cheddar Cheese Class (over 18 months), open to non-UK creameries. This is made at Fonterra’s Lichfield, Waikato site and is matured for up to 24 months before release.
NZMP Noble Cheddar won silver for Best in New Zealand Cheese Class. It is made at Fonterra’s Hautapu, Waikato site.
Plant manager Hautapu Cheese, Ross Burdett, and Fonterra process project manager and cheesemaker Iain O’Donnell from the Lichfield site, agree on the honour of having their work recognised on the world stage.
Burdett says the team is proud to receive the silver for Best in New Zealand Cheese award, an “acknowledgement of the hard work and care they take to make consistently great cheeses”.
O’Donnell says the Vintage Cheddar Cheese is one “we are really proud of and enjoy making. It is great to be recognised globally for it.”
Fonterra dairy foods category director Casey Thomas says coming up against their European counterparts allows them to “receive independent affirmation that we produce some of the world’s best cheddar cheeses”.
Established in 1897, the International Cheese Awards at Nantwich is the biggest cheese show in the world, attracting entries from 50 different countries, including USA, Australia, Canada and New Zealand. Visitors sample and buy the cheeses on display and watch cheese-making demonstrations and celebrity cooking shows.
