Key Facts:
- Nick Dobromilsky and Graeme Wilson rescued 120-year-old King Island Dairy from closure in late 2023
- As a proud Tasmanian with experience in dairy and business, Dobromilsky aims to balance legacy with modernisation as the new co-owner
- The dairy has maintained its quality standards, winning multiple awards including five gold medals at the Royal Tasmanian Food Awards
- New product development is underway, targeting younger consumers whilst maintaining premium positioning
- The brand remains King Island's largest employer and products are available at major supermarkets and gourmet retailers
"The family ties run deep. We are the new custodians of the brand and have a responsibility that will be judged by more than profit."
Entrepreneur and co-owner of King Island Dairy, Nick Dobromilsky has outlined his vision for the recently resurrected brand in an in-depth interview with Onya Magazine.
Dobromilsky in partnership with Graeme Wilson saved the 120-year old artisan dairy from closure late last year, ensuring the brand and its reputation for quality cheesemaking remained intact.
The now General Manager who splits his time between the Dairy and Melbourne says that as a Tasmanian, hearing about the imminent closure of the iconic dairy in 2024 inspired him to take action.
"When I heard the brand might be shut down, it struck a nerve—not just as someone in the food industry, but as a proud Tasmanian who grew up with King Island on the table," Nick told Onya. "While I never envisaged owning such an iconic brand, the thought of losing such an iconic brand didn't feel right."
Dobromilsky has extensive experience in business, banking and agribusiness - specifically in dairy. In 2023, he became co-director of Olympus Cheese, Australia's leading Mediterranean-style cheesemaker, which like King Island Dairy was built on the foundations of artisan cheesemaking and "never taking shortcuts."
"With hands-on experience for the past two years, I had a good feel for cheese making combined with my strategic business knowledge to take on the current challenge."
As for the future of King Island Dairy, the island's largest employer and the "heartbeat of the island," he says that balancing legacy and modernisation is the watchword for the business.
"Respect the legacy, but don't be afraid to modernise. Quality is paramount for this brand, and we need to be true to our points of difference. Get involved with the community because it is those that have nurtured this brand for over 120 years. The family ties run deep. We are the new custodians of the brand and have a responsibility that will be judged by more than profit."
King Island Dairy has upheld their renown for its unique flavour, texture, and process over the past few months, winning five gold medals at the Royal Tasmanian Food Awards, and seven golds at the South Australian Dairy Awards, with the Heidi Farm Tilsit winning Champion Trophy for Best Hard or Semi-Hard Variety Other Than Cheddar.
The future is bright for the Dairy, telling cheese lovers there's even more delicious product lines to look forward to.
"We've got new products in development that celebrate our roots while also leveraging new trends that will offer something fresh to younger consumers. We're also exploring partnerships that align with our premium, authentic positioning - both in Australia and abroad.
"The future is about growth, we are taking a long term view, but not at the cost of quality or integrity."
King Island Dairy's award-winning cheeses are available at Coles, Woolworths, fine gourmet retailers and food service providers.
