We increased our production capacity from 80L per day to 150L per batch and hired several employees with a high school education background, training them to become cheesemakers. Many of them remain part of the Mazaraat family to this day. We also became more active in promotional events and cheesemaking demonstrations. By the end of 2018, we decided to sharpen our expertise by studying and obtaining certification at Over the Moon Cheese School, Putaruru, New Zealand.
2018
