Boutique milk buyer The Fresh Cheese Company is looking for suppliers, milk manager Adam Tacey said last week.July 29, 2014 3:20am
The maturing room of hard cheese such as pecorino parmesan and romano at Fresh Cheese’s Broadmeadows site.
Mr Tacey announced a step-up for the financial year 2013-14 of 25¢/kg butterfat and 65¢/kg protein, the largest step-up Fresh Cheese has given its Goulburn Valley suppliers in its five years in business.
‘‘We have paid a good milk price to our suppliers and yet again we have finished the financial year strongly,’’ Mr Tacey said, noting it was ‘‘a really competitive market for milk at the moment’’.
‘‘For the season just completed the range is $6.91 to $6.46/MS, which over a variety of milk supply patterns and different components compares extremely well (to other companies).
‘‘I usually talk in terms of what we pay a supplier, not an average price.’’
He said Fresh Cheese planned to grow its supplier base.
Now it collects milk from 15 farms in Undera, Ardmona, Kialla, Tatura, Toolamba, Dhurringile and Murchison North.
‘‘We are chasing a little bit more milk, and I would be happy to talk to prospective suppliers,’’ Mr Tacey said.
‘‘We have a terrific bunch of suppliers with whom we regularly meet and discuss issues.
‘‘We hold supplier meetings and presentations usually every quarter but it’s no less than three times a year.
‘‘Even though we are a private company we do explain in some detail what is going on with our business, changes, events and market trends,’’ he said.
‘‘Through this we have been able to forge a really good working relationship with our supplier base.’’
The Fresh Cheese Company uses Goulburn Valley milk in its traditional Mediterranean-style cheeses, commodity cheeses, natural set yoghurt, flavoured thickened yoghurt and cream cheese products, produced under the Mamma Lucia Cheese, Puglia Cheese and The Provincial Dairy brands.
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