Today, we catch up with Nicole gilliver from Grandvewe Cheese in Birchs Bay, in Tasmania. And for those not familiar with that area, they’re just a little over an hour south of Hobart.
In this podcast, we get little personal. We discuss why she made the jump from what was a seemingly perfect life in the wine game in Brisbane, to moving to Tasmania and, in her own words, workings harder and longer than she’s ever done before.
What was it about Tasmania, that not only drew her there, but kept her?
We’re big fans of Nicole and I can tell you she was one of the first people I called when we were planning the inaugural MOULD Cheese Festival as I knew, with her straight talking way no bullshit way, she’d tell me if I was mad or not. I knew if we could convince her, we were on to something.
And when I say straight talking, I delightfully frank, honest … with love.. kinda way. No, she does not suffer fools.
So as I expected, when we caught up to record this, I knew she’d be exactly the same for you, which means you get to hear honest, upfront insights into what goes into making great Australian cheese and her opinion on it.
And not just from a technical standpoint, but a personal one as well.
The passion Nicole has for not just what she does but the cheese community as a whole is always inspiring.
https://grandvewe.com.au/
