Synlait said it has taken over management and operational control of Talbot Forest Cheese and Talbot Forest Cheese employees are now a part of Synlait.
Leon Clement, CEO of Synlait, said, “We’re pleased to finalize this sale process and welcome Talbot Forest Cheese employees into the Synlait family.
“The acquisition enables us to manufacture a variety of cheese products. It also helps us optimize our manufacturing assets (especially during peak seasonal flows), access new profit pools, and align with our approach to run a high-quality, flexible dairy manufacturing plant that enables us to tailor product to meet customer needs.”
In June 2019, Synlait appointed Andrew Bull as general manager of Talbot Forest Cheese.
Bull said, “Paul Fitzsimons, founder of Talbot Forest Cheese, and his team have created a legacy that I feel extremely privileged to be leading. We have talented staff, world class assets and award winning cheeses that provide a strong foundation for growth in both the speciality and foodservice sectors.”
Bull said Synlait plans to produce around 5,000 tonnes of cheese during the 2019/2020 season.
“Our highly automated plant is capable of manufacturing both dry and brine salted products, including parmesan, cheddar, gouda and mozzarella for both retail and foodservice customers. In addition, we have retained the ability to make open vat cheeses such as halloumi and feta, which are extremely popular.”
These products, along with ingredient cheeses made to customer specifications, will be sold to the local and international wholesale markets.
The Geraldine Talbot Forest Cheese artisan factory in Geraldine and the Deli shop is excluded from the sale agreement. Specialty artisan cheeses will continue to be made there under another label owned by Paul Fitzsimons and Angela Veale.
