About

Laurie Tomin, Cheese Maker

Laurie Anne Tomin’s background in agriculture, dairy processing, cheese and food security spans decades.  An experienced and passionate cheesemaker with knowledge in all areas of dairy processing, she worked collaboratively with provincial & federal inspectors and the BC Milk Marketing Board, BC Centre for Disease Control, Dairy Farms of Ontario (DFO), OMAFRA and NWT Ministry of Agriculture and have developed unique cheese products & applications for Dairy Innovation Program through the Dairy Farmers of Canada. Currently Laurie is certified to manage a provincially licensed dairy processing plant (PMG Certificate / OMAFRA).

Laurie Tomin worked in  all areas of dairy processing and manufactured award winning artisan soft, semi-soft and hard cheeses including camembert, brie, cream cheese, yogurt, paneer, ricotta, cheddar, feta , blue cheeses, cream cheese, mozzarella di bufala & fior di latte, gouda, chevre, tomme, washed rind soft cheese, aged farmhouse, flavoured verdelait variations, boerenkaas & Amsterdamer. The water buffalo milk yogurt she made at Natural Pastures won Gold at the World Cheese Championship in Wisconsin

She has expertise in culture usage, ultrasonic milk quality analysis, regular antibiotic testing, target profiling, rennet usage, brining, washing, aging, storage, packaging as well as operation and training personnel on chemical safety, dairy technology, milk receiving,  HTST and CIP systems.