Friday, 02 August 2019 09:38

Synlait acquires cheese processor

Written by 
The acquisition includes the property, plant and equipment of the Temuka site, along with the consumer cheese brand of Talbot Forest Cheese. The acquisition includes the property, plant and equipment of the Temuka site, along with the consumer cheese brand of Talbot Forest Cheese.

Canterbury milk processor Synlait has taken over ownership of Talbot Forest Cheese.

The acquisition includes the property, plant and equipment of the Temuka site, along with the consumer cheese brand (Talbot Forest Cheese). The deal excludes Talbot Forest Cheese artisan factory in Geraldine.

In a statement Synlait says it assumes management and operational control of Talbot Forest Cheese as of today: Talbot Forest Cheese employees start with Synlait.

“We’re pleased to finalise this sale process and welcome Talbot Forest Cheese employees into the Synlait family”, says Leon Clement, Synlait chief executive. 

“The acquisition enables us to manufacture a variety of cheese products. It also helps us optimise our manufacturing assets (especially during peak seasonal flows), access new profit pools, and align with our approach to run a high-quality, flexible dairy manufacturing plant that enables us to tailor product to meet customer needs.” 

In June 2019 Synlait appointed Andrew Bull as general manager Talbot Forest Cheese. 

Bull says he feels extremely privileged to be leading a legacy created by Paul Fitzsimons, founder of Talbot Forest Cheese, and his team.

“We have talented staff, world class assets and award winning cheeses that provide a strong foundation for growth in both the speciality and foodservice sectors.”

Bull says Synlait plans to produce around 5,000 tonnes of cheese during the 2019-20 season. 

“Our highly automated plant is capable of manufacturing both dry and brine salted products, including parmesan, cheddar, gouda and mozzarella for both retail and foodservice customers. In addition, we have retained the ability to make open vat cheeses such as haloumi and feta, which are extremely popular.”

These products, along with ingredient cheeses made to customer specifications, will be sold to the local and international wholesale markets.

 

More like this

Synlait lauds suppliers

High performing suppliers to Synlait, Canterbury, were honoured at an awards ceremony at the annual supplier conference in Christchurch in July.

Pokeno land dispute reaches Supreme Court

Canterbury milk processor Synlait says it has filed an application for leave to appeal to the Supreme Court in relation to the removal of land covenants on its Pokeno land.

Opening milk price welcomed

Fonterra's wide forecast payout for this new season will make farmers happy, says Federated Farmers Waikato president Andrew McGiven.

EU protecting its patch

New Zealand cheesemakers fear that European proposals to protect names of many common foodstuffs may stifle local investment and innovation in cheesemaking, and limit choices for NZ consumers.

 
 

» The RNG Weather Report

» Latest Print Issues Online

Milking It

Milk on tap

The days of cafes getting milk in plastic bottles may be numbered if two young Dunedin entrepreneurs have their way.

Behind the eight ball

Global animal health company DSM says it has a product that can help reduce emissions from cows by up to…

» Connect with Dairy News