From Dairy Slump to Culinary Niche
In the wake of the 2014 global dairy price slump, the Guise family of Southland, New Zealand, faced a critical decision regarding the future of their farm. Seeking to diversify their income, they turned to an unlikely product: paneer. The shift began after a chance conversation at church, where an acquaintance inquired about access to local milk to produce the traditional Indian cheese.
Julie and Roger Guise, the company founders, had never encountered paneer previously. After experimenting on their kitchen table, they realized a significant market gap. While paneer is a staple in vegetarian Indian cuisine, the options available in New Zealand were largely imported, often arriving frozen with a rubbery texture that failed to meet culinary standards. Today, the family-run enterprise, branded as Good Guise, produces fresh paneer in Mossburn, supplying major retailers like Costco and food service providers including Pizza Hut.
Operational Strategy and Quality Control
The transition from farming to specialized food manufacturing required a rigorous approach to production. The company now operates with a full-time team including daughter Isabelle and her husband, Jordan Brockman. The family has prioritized maintaining a homemade quality, rejecting additives and preservatives in favor of a simple, two-ingredient recipe: milk and vinegar.
Jordan Brockman, who manages operations and HACCP (Hazard Analysis and Critical Control Point) compliance, emphasizes that the company’s success stems from intentional production methods. Unlike industrial manufacturers who prioritize speed, the Guise family focuses on the chemistry of the milk. By utilizing fresh milk rather than standardized inputs, they ensure the cheese remains soft after heating—a quality that has earned them praise from retail partners.
The business model relies heavily on word-of-mouth rather than traditional advertising. Their reputation for quality caught the attention of Costco, which approached the family after testing their product in Sydney. This organic growth has allowed the business to scale while keeping the family at the helm, with Roger Guise utilizing his engineering background for maintenance and milk reception, and Julie Guise serving as CEO.
Future Outlook and Succession
The family has undergone a significant structural change, having sold their original dairy farm earlier this year to focus entirely on the cheese business. They now source milk from external suppliers, maintaining strict quality control over their raw materials. With the next generation already present in the factory—represented by eight-month-old Mabel—the family remains committed to the integrity of their craft.
As they look toward the future, the Guise family continues to operate with an independent director experienced in exports, signaling a potential for further market expansion. Despite the skepticism they faced during their initial pivot, the company’s ability to secure high-profile contracts suggests that their focus on product excellence remains a viable strategy in a competitive dairy market.