Meet a Rebel cheesemaker!

Updated: May 31, 2019

Following the success of our first ever “meet the cheese-maker” with Boatshed cheese, we now give you the chance to meet the ultimate “Rebel” when it comes to producing unique cheese creations. 

Hajo Tanck was truly born to make cheese but also be innovative and turn traditions upside down. He has named his company The Cheese Rebels and he creates unique cheese flavours and textures by using different manufacturing techniques and ingredients like starter cultures, herbs, truffle, flowers and other exciting ingredients. In industry language he is a cheese affineur.

Hajo’s passion for cheese started at an early age when his father showed him how to make and cook with “home-made cheese”. At the age of 16, without telling his parents, Hajo applied for an apprenticeship as a Dairy Product Technologist at the local cheese company. After his apprenticeship, Hajo moved from the north of Germany to the Alpine region of the country to learn more about making artisan cheese and butter. 

Hajo was very fortunate to work for one of Germany’s leading master cheesemakers, Anton Holzinger, who was a mentor for many years, before Hajo returned to study and completed a Masters’ degree in cheesemaking. 

In 2006 Hajo was offered a job in Australia. He intended to stay for two years but fell in love with the country and the people and has now made Australia his home.  

During Hajo’s career, he worked for small and larger cheese and dairy companies, making products including emmental, feta, mountain raw milk cheese, brie, camembert, blue vein, washed rind, clotted cream, creme fraiche and cultured butter.

Inspired by maître Fromager de Affineur Rolf Beeler, Hansi Baumgartner and Florian Molling (a good friend and study mate) Hajo decided to start up his own cheese affinage business, The Cheese Rebels, last year. 

And now, he is a friend and cheese partner of 'the Farm'. He'll be part of our second 'Meet-the-Cheesemaker' this Saturday, 1 June 2019 from 10am-1pm. Through this rebellious nature, he developed a special type of hard cheese that is made from Austrian alpine and Australian milk, and coated in Italian truffles. Trust us, you won't want to miss it!

Hajo and all of us at Bill's Farm hope to see all of you at 'the Farm' this Saturday.



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