Nick Haddow is the founder of Bruny Island Cheese Company on Bruny Island, Tasmania. He moved to Tasmania in 2001, first to work at the internationally renowned Pyengana Dairy, before moving on to his own business in 2003. He has a long background in hospitality and food: his cheese mentors include Will Studd and Richard Thomas (two of the biggest names in Australia); he won a Queen's Trust Grant to work with cheese makers in Europe; scored a gig with Randolph Hodgson at Neal's Yard Dairy in London; and returned to work alongside Studd and Stephanie Alexander in setting up Richmond Hill Cafe & Larder – at the time considered the best cheese retailer in Australia. Since opening the Bruny Island Cheese Company, he has quickly earned a reputation for excellence – as well as for a long time being the only legally recognised producer of raw milk cheese in Australia. He has an online shop and a 16,000-strong cheese club membership, who receive regular deliveries of cheese, dispatched all over Australia from Bruny Island. He also has a cellar door at Bruny Island, a stall at Salamanca Market in central Hobart, and a cellar door under the stairs at the Salamanca Arts Centre. Nick has a media profile courtesy of his supporting role with Ross O'Meara in Matthew Evans Gourmet Farmer series on SBS. The trio have written two books: The Gourmet Farrmer Deli Book, and Gourmet Farmer Goes Fishing.