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After growing up in Adelaide surrounded by great food and wine, in a house where everything was cooked from scratch, Nick Haddow studied Hotel Management while working in some of Adelaide's best restaurants.
Mentored by Australia's foremost cheese experts, Richard Thomas and Will Studd, Nick spent time working at Milawa Cheese Co and Meredith Dairy in Victoria in the early 90's before being awarded a Queen's Trust Grant to work with cheese makers in Europe learning traditional cheese making techniques. During his time living in Europe, he visited and worked with many cheese makers in England, Scotland, Ireland, Spain, France and Italy and was fortunate to experience the manufacture of a huge range of cheeses. He also spent a year at one of the world's great cheese shops, London's Neal's Yard Dairy, before returning to Melbourne to set up and manage Will Studd's and Stephanie Alexander's Richmond Hill Café & Larder. When he got back to Australia he also assisted in establishing the first buffalo dairy and cheese factory at Shaw River, Victoria. He has been a judge at the British Cheese Awards and Chief Judge at the New Zealand Cheese Awards. He helped establish the Slow Food Movement in Australia and was a founding member of the first national council of the same organization. He was also one of the founding committee members of the Australian Specialist Cheesemakers Association. Nick has written several articles on cheese which have appeared in many local and international publications and has twice led tours to the famous cheese regions of France and Italy. He is currently the food writer for 40° South Magazine in Tasmania. Cheese has taken Nick all round the world. In recent years, he worked with a small cheese factory in the southern mountains of India and is currently working to improve the production and manufacturing processes of a cheese factory that sits 4000m in the shadow of Nepal's Annapurna Mountain range. In 2001 Nick moved from Japan to Tasmania to make the cheese at Pyengana Dairy Company where he was responsible for improving their existing cloth-matured cheddar and introducing a range of new cheeses. In 2003 he began the Bruny Island Cheese Co. which very quickly gained a reputation for being one of Australia's benchmark producers of specialist cheese and has been twice nominated for the Vogue / Audi Producer of the Year. BICC has exported it's iconic range of cheese to the US, Singapore and Japan as well as selling them interstate and through their own farm shop on Bruny Island (which also operates as a café and artisan bakery). In 2004 he was awarded the Goddard Sapin-Jaloustre Scholarship to study the production of cheeses in France's Savoie region. More recently, in 2006, he was awarded a Richard Pratt Fellowship to study the marketing of Australia's specialist cheese in overseas markets. |
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Professional Achievements:
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