cheese master resume

Cheese Master Resume

ALED HOGGETT – CAPPARIS CHEESEMAKER Capparis Master Cheesemaker, Aled Hoggett, has been making goat milk cheese at the family property near Gloucester for 6 years. Aled’s professional background was as a forester, trained at the Australian National University and employed by Forests NSW. He put aside an almost completed PhD in forestry at the University of British Columbia in 2001 to take a new direction, making fine goat milk cheese. The scientific training proved valuable in the setting up of a new on-farm operation in this very heavily regulated industry. It also provided a sound base for the making of goat cheese. It is a product requiring careful attention to the quality of ingredients and adherence to the demanding processes of goat husbandry and cheese making.
	Capparis makes a range of pure goat milk and blended goat and cow milk cheeses. Capparis Fresh is a light, creamy fresh cheese. The Feta is a classic goat feta style, less dense and less salty than most fetas. The White is a rich creamy soft rind cheese with a ripe but not pungent flavour. The Blue is a mild, soft, well-ripened blue vein cheese. Capparis Sec is a firm cheese with a soft white rind. Its taste is more intense and pungent that Capparis White. Capparis Tibbuc is a made from a blend of goat and cow milk. It combines the long creamy texture of a mature cows milk camembert with the flavor highlights of a goat milk cheese. Capparis sources its fresh, whole cow’s milk from a local dairy-farmer friend
Over the last 5 years Capparis has won numerous awards. They include 5 gold and 20 silver medals, mostly at the prestigious Sydney Royal Cheese and Dairy Produce Show. In 2006 Aled was also awarded the Australian Cheese Board Trophy as one of the top five cheeses of all cheeses exhibited that year.

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page updated March 08