Gary Andrews is a dairy technologist at CAFRE’s Loughry Campus, and works closely with the Northern Ireland dairy processing sector to provide technical support services.
He has worked tirelessly across the development of new processes, organisation and delivery of training, knowledge transfer, practical support and quality
Very recently he has been involved in the successful development of the artisan cheese sector which has led to praise from many producers.
Kearney Blue Cheese developer Paul McLean, who nominated Gary for the award, has known and worked with him for six years, and described him as “dependable. effective and efficient.”
He said: “I became acutely aware of his knowledge and skills as well as the endless hours he worked in a determined fashion to assist in any way he could.
“My journey into cheese making began by wondering why there were no artisan cheese makers in Northern Ireland.
“Not only did Gary’s support and expertise contribute enormously to to Kearney Blue, but also to the creation of other artisan cheeses that enrich and enhance the reputation of Northern Ireland as a fabulous food destination. I feel confident in saying that without Gary I believe that artisan cheesemaking in Northern Ireland would simply not have happened.” The success of Kearney Blue led to other aspirational cheese makers to seek out assistance from Loughrey College.