Meet our cheesemakers

Paul Sutter

Paul Sutter grew up in a small town in Switzerland where most holidays were spent on his grandfather’s small dairy farm. He would milk the cows and deliver the fresh milk to local cheese factories. “Even as a child, I was fascinated by how milk could be turned into cheese.”

Years later, after training in Switzerland, Paul became a Head Cheesemaker and began honing his craft with cheese companies in Switzerland and B.C. In 2002, we invited him to join us at Natural Pastures Cheese Company and he wasted no time magically transforming our milk. Within months, Paul’s new cheeses garnered three Gold and two Silver medals at the Canadian Grand Prix — and that was just the beginning.

Shalen Forrest

If you hear loud raucous laughter in the factory, there’s a good chance Shalen won’t be far behind. Shalen is a Cheesemaker Level 4 and a Licensed Dairy Plant Process worker who takes extreme pride in his work. Endless cups of coffee and boundless energy help fuel Shalen’s drive to keep making better and new cheese. One day he hopes to travel Europe to see the cheese industry there, but until then you might find him meeting up with friends at a local brew pub, exploring new hikes in the mountain ranges that circle the Comox Valley or frolfing in Cumberland.

Edward Nagel

Sports, computer gaming tournaments and tubing down the Courtenay River – competition and adventure are what drive Edward Nagel. And with 3 years as a Cheese Maker under his belt and a Dairy Processor License underway, he’s not planning on slowing down any time soon. Future plans have Eddie’s eyes set on the horizon – traveling to different areas of the world, bouncing between cheese factories and exploring the countryside. A taste for adventure paired with a love for cities he’s never met means Eddie will be forging an inspiring path of new and unique experiences.

Ronnie Voth

Habitual line-crosser. Dad-joke connoisseur.  Damn good dog-petter. On top of these talents, when Ronnie joined Natural Pastures in September of last year as a Level I Cheesemaker, he brought with him his experience in the production and sale of craft beer – making his work with cheese a very natural progression. Careers working with beer and cheese – does it get much better than that?! When not getting up early to make cheese, Ronnie is working towards his Bachelor of Science, exploring Vancouver Island and cooking up a storm.