Nick Bath’s vision for Blue Cow Cheese Company has always been deeply entrenched in great service and extensive knowledge, with a specialist, boutique approach to providing fine cheeses and gourmet deli product that has resulted in long-term relationships with chefs, retailers and consumers in WA.
Cheeses in the current portfolio are imported directly every ten days from suppliers in France, Italy, Spain, The Netherlands, Switzerland and England, as well as Australian farmhouse cheese products from Maffra, Meredith Dairy, Tarago River and Yarra Valley Dairy Company, Old Telegraph Road, Paesanella and La Casa Del Fromaggio.
The portfolio of products that Blue Cow Cheese Company sources are often difficult to handle, and require knowledgeable staff who exhibit expertise in handling these fragile items. Nick’s passionate team of 35, including a senior leadership team, take up this challenge daily. This dedicated and detailed approach is apparent in every aspect of the business from product sourcing and packaging to presentation and distribution, as well as the day to day running of the business.
Nick Bath, who is the owner and CEO, has been a member of The Executive Connection (TEC45) since 2006 during which time he has grown his business three-fold.