Raw Cheese Maker
Nick's obsession with great cheese started when he was given a bucket of fresh goat's milk whilst working as a chef in South Australia's Eden Valley.
Since then, cheese has taken him around the world before it eventually landed him on the stunningly beautiful Bruny Island in southern Tasmania. Through Bruny Island Cheese Co he has championed artisan cheese in Australia and is a passionate advocate for Raw Milk Cheese (which he is happy to rant on about any chance he gets).
Nick insists he can teach someone all he knows about cheese in less than an hour but reckons the art of cheese maturation is a lifelong lesson.