Australia’s foodservice dairy provider, Fonterra, is bringing its cheese production back to Australia. A fire destroyed its primary cheese plant in Stanhope, northern Victoria, in December 2014, forcing much of its cheese production to move to New Zealand while a replacement cheese plant was being built.
The new $140-million plant is now making a range of cheeses from the milk Fonterra sources from dairy farmers in northern Victoria.
The plant is twice the size of the former plant, with state-of-the-art technology ensuring the best Australian-made cheese is produced. It processes 1.3 million litres of milk every day, supplied from more than 300 Victorian farmers.
“Northern Victoria is the heartland for dairy, and that’s why Fonterra has made this significant investment in Victoria’s food bowl,” said Jeff Dhu, director of Foodservice, Fonterra Australia.
“The Stanhope community supported us so much in the aftermath of fire, and we’re thrilled to be back here, making Australian-produced cheese for Australians and the world.”