Learn what you need to know from an Expert

 

 

Hands on Learning

We'll come to you

 

Need technical help? Looking for new recipes? Having a problem and need diagnostics? Neville Mcnaughton (aka 'Dr Cheese') will spend a day or more with you in your facility.

 

As the Founder of Cheezsorce, Neville has over 40 years  in the Cheese Making Industry. His Cheese Making life started on a small dairy farm in New Zealand.  He quickly advanced through the ranks from Cheese Maker to Plant Manager  at New Zealand Cooperative Rennet Company  by making steady improvements in product quality and related procedures.

 

He co-founded the very successful Kapiti Cheese Company, which he grew to 150 employees in just a few short years and expanded the horizon of Cheese Making in New Zealand.

 

Now he is in the US, and speaks regularly on technique, safety and technology to Cheese Guilds around the country and at major industry gatherings like The American Cheese Society annual meeting.

 

 

Whether you are hoping to refine your cheese making technique, looking to improve your food safety or exploring a product line expansion, he will spend the time to understand your business, listen to you and work on real solutions.

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Sanitary Design Industries © 2017

 

Cheese Consulting

 

 

Hands on Learning

We'll come to you

 

Need technical help? Looking for new recipes? Having a problem and need diagnostics? Neville Mcnaughton (aka 'Dr Cheese') will spend a day or more with you in your facility.

 

As the Founder of Cheezsorce, Neville has over 40 years  in the Cheese Making Industry. His Cheese Making life started on a small dairy farm in New Zealand.  He quickly advanced through the ranks from Cheese Maker to Plant Manager  at New Zealand Cooperative Rennet Company  by making steady improvements in product quality and related procedures.

 

He co-founded the very successful Kapiti Cheese Company, which he grew to 150 employees in just a few short years and expanded the horizon of Cheese Making in New Zealand.

 

Now he is in the US, and speaks regularly on technique, safety and technology to Cheese Guilds around the country and at major industry gatherings like The American Cheese Society annual meeting.

 

 

Whether you are hoping to refine your cheese making technique, looking to improve your food safety or exploring a product line expansion, he will spend the time to understand your business, listen to you and work on real solutions.