it’s become an iconic Australian cheese.”
An expert on all things cheesy, Ms Brown said she enjoyed combining the two disciplines of science and art to create new varieties.
“It’s a beautiful point where science and art meet,” she said.
“You need to have knowledge in both areas to make interesting flavours.”
Ms Brown said the familyowned business also took home a gold medal for Consistency of Excellence for the second year running.
“It’s a really exciting time to be involved in the cheese industry,” she said.
“There are a lot of newcomers, so even though we feel like the old kids on the block, we need to keep lifting our game.”