WBM Online explores collaboration across Australia’s food, beverage and spirits industries in its article Where cheese meets spirit and collaboration becomes the new vintage, highlighting how producers are working together to create unique offerings and new market opportunities.
Click HERE to read the article on WBM Online
Where cheese meets spirit – and collaboration becomes the new vintage
In Western Australia’s South West, the art of cheesemaking has found an unexpected partner – distilling. At Harvey Cheese, waste whey from production – once a disposal headache – is now the foundation for a small-batch spirits label, St Duke’s Distillery. It’s a perfect illustration of what happens when creativity meets collaboration: turning what was once 90 percent of lost milk volume into a new stream of value and flavour. Owner Pieter Lottering laughs when he says the family “went from mining to making moonshine”, but the ingenuity is no joke. “If we can get the factory to full production, we’ll have almost no waste,” he says.…… Click HERE to read the article on WBM Online
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