The Managing Director of Whitestone Cheese Co, Simon Berry, shared that his entry into the world of cheese evolved from his childhood on his family's farm.
"From the farm, the cheese business emerged in 1987," revealed Berry.
Berry shared that after graduating from the University of Otago with a Commerce degree in 1997, his study ranged from geography science to papers in finance and marketing aimed towards helping the family cheese business. While the cheese business was still in its infancy, operating and providing support for Whitestone Cheese, Berry decided to travel overseas to expand his horizons and build on his commerce business skills.
"I worked in Tahoe, Alaska, London, Vancouver, and Auckland. Upon my return in 2003 to the Oamaru Headquarters to settle down in provincial NZ, Whitestone Cheese was still a fledgling business with less than ten staff."
Whitestone now boasts a staff of 75.
Berry's connection and desire to work with Whitestone Cheese was motivated by his vision of having a successful business that all of his immediate family could enjoy.
Berry recently celebrated 20 years working with Whitestone Cheese, which he only realised through a LinkedIn reminder. The Director revealed that the milestone was surreal and filled him with a great sense of relief, knowing that his vision for a successful business for his family to enjoy had been successful.
"Through a well-planned family succession program combined with good strategic direction, the whole family team has achieved a lot to reach where we are today."
Throughout his time in the industry, Berry stated that the most significant changes he'd noticed were the sheer growth of the industry, from cheese consumption and varietals to the number of manufacturers and producers.
Berry shared that there were only a handful of manufacturers when he started, and now there are approximately 35 registered manufacturers with the NZSCA (New Zealand Specialist Cheese Association). Specialty cheeses have now also become a staple for Kiwis daily, having evolved as an item reserved for special occasions to be a popular ingredient adding flavour to any dish.
Whitestone Cheese recently won three gold medals at the New Zealand Cheese Awards in Hamilton. Berry attributed this success and appreciation of the company's craft to the company's sourcing of raw local milk being of first-class quality, with double the international average of calcium.
"The skill and talent of our cheesemakers are our other attribute that leads to high-quality cheeses. This has taken over 20 years to develop and is always our key focus."
When discussing challenges within the industry, Berry noted that European imports continued to flood the New Zealand market tariff-free, taking up retail shelf space. The compliance and heavy-handed regulations Berry described restricted smaller-scale producers, such as Whitestone Cheese, from the export market, limiting the consumer base which can enjoy New Zealand premium specialty cheeses.
Berry shared that the Whitestone craft technique lay in retaining small-scale batches made with whole milk, which removed the need for standardising milk practises that often come hand-in-hand with upscaling, maintaining Whitestone Cheese's flavour profiles.
For those looking to enter the industry, Berry shared that a willingness for continued learning was crucial, and partiality to hygiene was also critical.
"The knowledge is limitless along with the creative boundaries."
Having worked in numerous roles prior, Berry stated that the most important thing his roles taught him was to remove any assumptions and that people were the key focus of any operation.
For the future of Whitestone Cheese, Berry hopes that the company will become a market leader, producing New Zealand's best cheese while simultaneously enabling sustainable and satisfying employment for all involved.
When choosing his favourite cheese, Berry opts for a Five Forks cheese with a freshly mixed Gin and Tonic.
"I'm a seasonal guy. Autumn times call for a spicey aged Five Forks with a freshly mixed Gin and Tonic."
