Revitalizing King Island Dairy: A New Era for Cheese Production

The recently rescued King Island Dairy in Tasmania is poised for a revival, thanks to its new Australian owners, Graeme Wilson and Nick Dobromilsky. The duo acquired the well-known dairy under their joint venture, 'King Island Dairy 2', after multinational Saputo’s announcement of closure last year.

Graeme Wilson and Nick Dobromilsky are committed to reinvigorating the esteemed cheese brand. As Mr. Dobromilsky shared with ABC radio, they plan to focus on new product development and quality enhancement, aiming for King Island Dairy to remain Australia’s top cheese producer.

A significant shift will be the introduction of creamier and softer cheese varieties such as brie, with new equipment to be sourced from Europe. This modernization reflects changing consumer tastes but will take at least a year to implement.

The company, which was purchased with government incentives totaling $10 million, faces challenges with local milk supply, as only three dairy farms remain active on the island. Despite this, Dobromilsky is optimistic about supporting the community and ensuring the continued operation of the dairy.

Adding a layer of historical richness, the brand acquisition includes not only the factory but also intellectual property and associated brands. Moreover, the new ownership vows to overcome logistical challenges to sustainably transport products off the island while maintaining artisanal quality.