Gourmet cheese production up
Gourmet Cheese Fiji will increase its cheese production to meet local demand.
Based at Pacific Harbour, Gourmet Cheese Fiji gets up to 30 orders a day.
Managing director Heather Crossingham wants more of her products used in local restaurants, in a move to promote local brands.
“It is wonderful to see the demand and interest in Fijian-made products, so we will continue to work on higher production levels to meet the increase in demand
“I think the primary expansion is making sure that people can get it without having to order online.”
Collaboration
She has since met with grocery stores to secure their supply chain and grow the Fijian made brand.
“We also work with hotels, restaurants, international productions and movie crews,” she said.
The self-taught cheese maker started her business early last year in the hopes of sharing her love for cheese in Fiji.
She started the business online to test customer’s engagement with her cheese products.
Since then the business has used traditional cheese making processes, paying homage to methods of cheesemaking internationally. Gourmet Cheese Fiji introduced its new Greek yogurt, made from locally grown coconuts and milk.
The company works with locals for the supply of fresh ingredients.
There are also plans to work with local goat milk farmers for goat cheese as demand is also high.
Currently, Gourmet Cheese Fiji produces soft cheeses with all natural, locally sourced ingredients.