Julie is a passionate foodie who has been vegetarian or vegan for half her life. She is also a trained molecular biologist. Her partner Roger has many years experience running small businesses and has a keen interest in the agronomic aspects of food for good health. Together they have combined their skills and experience to create a plant-based cheese-making enterprise that showcases the unique vegan friendly Tasmanian ingredients and flavours they love.
Taking inspiration from traditional cheese making, they are forging their own path in plant-based cheese production. It is a path that draws on their skills, passion and creative flair which they combine with the rigours of modern science; one that is leading them to be a premium producer of plant based cheeses that are uniquely Australian.