Chantelle’s Journey

From Dairy Farm to Technical Leadership

Chantelle’s time on the farm gave her a comprehensive understanding of the entire dairy process from start to finish. Eager to learn more, she earned a B.S. in Dairy Science from California Polytechnic University, San Luis Obispo. Her deep-seated passion for the dairy industry ultimately led her to join Hilmar eight years ago as a cheese plant supervisor, where she discovered her fascination with the intricate processes behind cheese production. She later transitioned to the Technical Services team and now leads technical team members across all three of Hilmar’s manufacturing sites.

Chantelle reflects that “it has been a rewarding journey to apply my knowledge and passion for dairy in my role at Hilmar, where I continue to learn and contribute to the industry’s advancement.”

Role & Impact

As Cheese Technical Manager, Chantelle focuses on:

• Product Performance – Ensuring cheese meets customer expectations in every application.
• Process Optimization – Improving efficiency and consistency across operations.
• Technical Problem-Solving – Addressing challenges with innovative solutions.
• Project Support – Driving continuous improvement initiatives.

Her leadership empowers the team to achieve technical excellence and deliver value to customers through innovation.

Customer Collaboration

Chantelle and her team work closely with our cheese customers to provide:

• Customization – Tailored solutions for flavor profiles and conversion capabilities.
• Innovation – Developing new cheese varieties and enhancing existing ones.
• Partnership – Building strong relationships to understand customer needs and challenges.

“We see our customers as partners,” Chantelle explains. “By fostering collaboration, we create solutions that drive mutual success.”

Industry Insights

One surprising fact Chantelle shares:
“Cheese is crawling with bacteria—but the good kind! To start the process of making cheese, we use a curated blend of bacteria strains called starter cultures. These aid in the cheesemaking process by developing lactic acid, which can help create various flavors, develop body/texture and play a role in the ripening process for aged cheeses.”

She’s also excited about the industry’s growing focus on sustainable practices, including ethical sourcing, waste reduction and animal welfare initiatives like Hilmar’s LEADS program.

Chantelle Coelho’s dedication to technical excellence and sustainable practices reflects Hilmar’s commitment to improving lives through better cheesemaking. Her leadership ensures that Hilmar continues to innovate while meeting the evolving needs of customers and the industry.