Cathy Long

International Cheese and Dairy Awards – New Zealand

Cathy Lang is the Master Cheese Maker & Principal Technologist at Fonterra Brands New Zealand, Bridge Street site in Eltham, Taranaki - the home of many world renowned and award-winning specialty cheeses.

Cathy is fascinated by the cheese-making process which she describes as the perfect blend of science and creativity.

“From the interactions between the milk, starter cultures, moulds and enzymes to the magic of maturation.”

However, Cathy says regardless of the type of cheese she’s making, there’s one common factor – great cheese starts with great milk that comes from pasture-fed and well-looked after animals. We are fortunate in New Zealand to have the perfect climate and land for growing grass, helping farmers and their animals to produce some of the finest milk in the world.”

With the food we make, it’s the quality, food safety, and the care we take when making it that’s increasingly recognised globally. 

Cathy says the combination of cream, protein, essential vitamins and minerals in New Zealand milk make it an excellent source of nutrition and, while she works in cheese, the sheer versatility of milk is amazing!

“The innovation of different products that we make from our farmers’ milk is so impressive, from providing tailored nutrition to people of all ages, to making pharmaceutical products, not to mention the cheese, milk, yoghurt and butter you buy from your local supermarket.”

But Cathy’s love is cheese, and that journey began in 2005 after 20 years working in Veterinary Science Industry. “I wanted to make a change and to do something linked to dairy,” she says. “I’ve always had a passion for science and an interest in cheese, so I started researching and learning how to make cheese. I then set up a small artisan cheese making business and for the next 7 years created and sold a wide selection of award-winning cheeses”.

In 2014, Cathy joined New Zealand’s largest Dairy co-operative Fonterra, taking on roles in New Product Development for Specialty Cheese at the Fonterra Brands Eltham Site in Taranaki in the lower North Island then moving quickly into the role of Master Cheese Maker & Principal Technologist.

As well as product improvements, educating the cheese team, providing technical expertise and creating new products, Cathy is in charge of Fonterra’s entries into cheese competitions, making sure Fonterra Brands cheeses are in top condition before being put to the test.

Cathy belongs to the New Zealand Specialist Cheese Making Association and is a judge at the annual cheese awards. Cathy has also had the privilege of judging cheese at the ICDA competition in 2023 bringing home several medals and trophies the greatest being Reserve Champion in Show for one of New Zealand’s well-loved cheeses Kapiti Kikorangi Triple Cream Blue.

In 2022 Cathy won New Zealand Cheese Maker of the year and continues to receive many medals and trophies annually for FBNZ’s existing cheese range as well as her newly developed cheeses. 

Cathy loves to share her passion for cheese making and often holds cheese making workshops sharing her experiences and journey in the world of cheese.

Cathy sees a bright future for New Zealand cheese - with our blue cheeses in particular proving to be a big hit in our growing export markets - and the impressive wins received in New Zealand and global cheese competitions this year gives the cheese team at Eltham confidence to keep turning great milk into great cheese!