Whitestone Cheese goes beyond simply making cheese by innovating on old world styles to create entirely new flavour profiles that Kiwis love. The innovation of Shenley Station Blue is one of many examples covered in this episode.
We also discuss the impact of Covid-19 on trade and draw on Simon's three decades of experience in food production to provide advice for newer operators.
4 mins 10 seconds The Oamaru business community and its foodie base.
5 min 08 seconds The environment as a base building block of good milk to make cheese.
7 mins 45 seconds The Whitestone cheese making process starting at 5:30am each morning.
11 mins Unique Kiwi cheese flavour profiles derived from NZ milk styles and grasses.
13 mins 50 seconds The innovation behind the ‘sweet finish’ Windsor Blue mould.
17 mins 1 seconds The innovation of Shenley Station Blue Cheese through a new world discovery.
23 mins 45 seconds The Covid-19 impact of losing 40% of their food service revenue base.
28 mins 32 seconds The distribution of cheese through Farmers Markets in France.
38 mins 20 seconds Advice for new food and beverage businesses to focus on the domestic market.
49 mins 45 seconds A thank you to essential Whitestone Cheese workers.