Master cheesemaker hopeful of KI Dairy future

The recent sale of King Island Dairy has sparked optimism among locals, with former employees and industry experts expressing their surprise, relief and hope for the future of the iconic cheese producer. 

Ueli Berger, the master cheesemaker with deep ties to the company, shared his thoughts on the transition and the challenges ahead.

"I was very happily surprised because it's a great outcome that somebody takes it on and wants to make a go out of it," Berger told KITV, reacting to the announcement of the new ownership.

One of the biggest surprises to many was the revelation by the buyer Nick Dobromilsky that there had been significant interest in purchasing the dairy. "Yeah, I couldn't believe it. I thought that's amazing. We never heard anything like that. It’s definitely very interesting," Berger admitted, in response to news that there were 50 bidders for the business.

Government support has played a crucial role in the transition. Berger credited the Tasmanian government for its involvement, particularly Premier Jeremy Rockliff. "They must have talked pretty sternly to Saputo and were able to turn them around, so they [Saputo] did sell it instead of just trying to hold on and close it," he observed.

Having an ambitious new owner, Dobromilsky who is also willing to live on the island is seen as a positive step. "That’s going to be really good. He’ll get to know the people well and understand what’s going on. It’s not only good for him but for the island as well," Berger commented.

However, challenges remain, particularly in distribution. "To me, that’s maybe a little bit of a worry. Selling the cheese is a very important part. Making it, yes, we can do that, but then you have to sell it. That could definitely be quite a challenge," he explained.

The question of expanding production beyond cheese has been raised, but Berger pointed out the logistical complexities. "There was a reason why we stopped making cream and yoghurts. The white mould cheeses required the cream, so we had none left. We actually have quite a lot of excess skim milk, and that’s a challenge too," he stated.

Increasing milk production on the island is another significant hurdle. "It won’t be easy. He has to have a pretty good incentive to get farmers to switch back to dairy from beef. A lot of farmers went to beef because the young people didn’t want to follow in their footsteps," Berger noted.

Investment in the factory is also on the agenda, but Berger believes modernisation should be carefully considered. "It doesn’t need a super-modern factory to make good cheese. If you want to use less workforce and make it cheaper, yes, you might need some new equipment. But I think the more important thing is having good maturing rooms," he said.

With the new owners planning to retain the existing staff, there may be changes in work practices. "[They] might see different ways to run the factory, so people will have to work differently. Right now, a lot of workers stay in one department and don’t want to move to another. I’m sure they will change that, so everyone works where they’re needed," Berger speculated.

Though enjoying his retirement, Berger has been contacted by the new owner, who expressed interest in meeting him. "Nick rang me a few days ago and said he’d like to meet. He’s busy with paperwork now, but after that, we’ll sit down and see how we feel about each other," he said.

While he is not looking to return to full-time work, Berger is open to an advisory role. "I definitely don’t want to come out of retirement, but if there’s a little bit where I can help, I would," he affirmed.