Working as a professional cameraman afforded him a great cross sampling of dairy products across the country. The upshot being the realisation no one does milk better than our own region.
"The quality of milk here is second to none in New Zealand."
Origin Earth sources its milk from two local dairy farms.
Small batches are picked up by staff and brought to the Havelock North plant.
"Once at the factory, milk is crafted into cheese, pot set yoghurt or fresh milk, to ensure it retains all the goodness and taste that farm staff, animals and soil biology, worked so hard to achieve."
Each cheese is produced from a single farm, meaning an individual cheese's provenance is from one distinct farm, not mixed milk from both.
"We have the two farms as it ensures surety of supply. But also they both have great biological soil management, and once that's in place everything else follows, Richard Williams said."
The sheep's milk is sourced from a small flock of East Friesians based fewer than 50km from their factory and cheese shop on Te Mata Rd.
This week's plaudits came just months after the company celebrated its fifth birthday.
Starting out in 2010, it moved to its current premises in 2012 and employs about 12 staff or 20, if you factor in the company's new cafe, Chalk n Cheese. The boutique fare also features at the Hawke's Bay Farmers' Market every week.
The company supplies milk to six local supermarkets and, because it's "a lovely barista milk," about 20 cafes.
"A large part of our volume is milk, while the cheese is of a much smaller quantity. It's high-end cheese so there's a price to go with that."
Joanie Williams says the wins were a team effort.
"It's a testimony to the whole team and their dedication to turning quality cows' and sheep milk into value-added, quality dairy products."
