Comboyne Culture: Peter & Anke
Running a cheesemaking business was not always on Peter’s agenda but when fate steps in it can take you by surprise. Peter, a former engineer, previously spent much of his career overseas. Relocating locally, he then became the stay at home dad for he and Anke’s two children – a time in which he discovered the joy of making cheese first hand. As he says – it takes the same amount of effort to make five cheeses as it does 500. So when Comboyne Culture came up for sale, he jumped into the vat (so to speak), purchasing the business and relocating it from Comboyne to Taree, where he used his skills to design a purpose-built cheesemaking factory from scratch. The milk is sourced from Wauchope’s milk depot, one hour up the road. His children now grown, Peter spends his days making cheese, talking cheese, and satisfying his inner scientist by experimenting with new cheese. Their creamy textures and flavours speak for themselves.
- He and Anke courted over cheese (illustration by friend and artist Stephen Michael King)
- Adding rennet
- A bit of cheese mentoring
- Stirring through the culture
- More measuring, adding…
- Checking the curds and whey
- The maturing room
- Anke, Peter, and I
- Comboyne Culture is known across the region
- Cheese, glorious cheese
- Yum
- Peter
- Cheesemaking is a scientifically precise art
- Peter happily shares his cheesemaking knowledge with anyone who is interested