Couple do it their whey

A visit to a dairy farm with the kids lead to a whole new way of life for Michael and Bronwyn Lind

WHEN Michael and Bronwyn Lind took their kids to a farm to show them where milk came from, they didn’t expect to also have an eye-opening experience.

As their kids Hannah and Daniel were captivated by the cows, Michael and Bronwyn struck up a conversation with the local farmer.

The couple were surprised to learn about the effects deregulation of the dairy industry were having on multigenerational farmers. It was that day Michael and Bronwyn’s interest in dairy was born.

“Shortly after that, my wife started a cheesemaking course and she became more and more interested ... we started making cheese a hobby,” says Michael.

“We were sharing the cheeses with appreciative family and friends, and before we knew it our bookshelf at home turned into a cheesemaking library.”

After winning awards for their homemade cheeses, Michael and Bronwyn took off on a European adventure, visiting as many artisan dairy producers as possible.

“We tasted all the wonderful regional flavours and from there, the pair of us were completely hooked on our cheesemaking journey,” says Michael.

Michael and Bronwyn relocated from Brisbane’s northern suburbs to the Gold Coast hinterland in 2007. Two years ago, they took their kids along to a homestay at Tommerup’s Dairy Farm.

“We had the pleasure of getting to know a sixthgeneration farming family,” says Michael. “We learned a lot more about the deregulation of the industry – basically it’s milking the farmers instead of the cows.”

Michael says the low price of supermarket milk is putting too much pressure on local farmers.

“I can see the damage it’s doing to the dairy industry – it’s really made it so that farmers have to become extremely efficient with what they are doing or find something else to do,” he says.

“It costs farmers more money to produce the milk than they get back from selling it. That’s why you see so many dairy farmers put out of jobs – there have been hundreds in Queensland in the past five years.”

From Tommerup’s Dairy Farm, Michael and Bronwyn learnt about ethical fair trading practices.

They also witnessed firsthand the extent owners Dave and Kay go to look after their animals.

“The milk they are producing is as pure and nutritious as it could possibly be,” says Michael.

“We decided this was our opportunity to get serious about cheese making, so we teamed up with that family.”

Willing to pay a fair price for Tommerup’s milk, Michael and Bronwyn went in to partnership with their new farm friends.

Last month, they poured their life savings into their passion and opened White Gold Creamery in Biggera Waters. The family-operated micro-creamery makes cheese, butter and buttermilk using the fresh milk – with the waste transported back to Tommerup’s to nourish the family’s heritage breed pigs.

“Within hours of receiving the milk we pasteurise it and culture it specifically for the cheese we want to make,” says Michael.

“Once the cheese is formed, we mature it under controlled temperatures and condition it for weeks or months, depending on the type. And then once the flavours are developed and we are happy with the quality, we wrap and refrigerate for sale.”

Michael says it puts a spring in his step when he sees how excited Tommerup’s pigs get when they see him coming with the whey.

“Every part of the milk is actually used,’’ he says.

Michael and Bronwyn are enjoying the bond they’ve formed with the Tommerup’s.

“They are very close friends of ours – we see them a couple of times a week and often share meals with them,” he says.

“It’s very rewarding. They have a lot of confidence in our business and are keen to see us succeed.”

White Gold Creamery’s cheeses change seasonally.

“It keeps it interesting for ourselves and our customers,” says Michael.

As for the best part of Michael’s job?

“One of the things that gives me the biggest thrill is watching people taste our products and go weak at the knees,” he says.

“That’s really something.”