Pamella Dzindikwa’s journey at Puglia Cheese is a remarkable story of determination, mentorship and opportunity in the dairy industry.
By Talitha Janse van Vuuren, multimedia editor at African Farming
Starting out as a cleaner, Pamella Dzindikwa worked her way up through the production ranks under the guidance of founder Davide Ostuni to become the company’s production manager. Her dedication to mastering the craft of cheesemaking earned her the prestigious Hollard Game Changer 2025 Award, presented by Agri-Expo at the South African Dairy Awards in April last year.
Today, Dzindikwa is not only helping shape the future of cheesemaking at Puglia Cheese, she is also encouraging young people to pursue the many opportunities available in the dairy industry.
Dzindikwa, 31, joined Puglia Cheese nine years ago as a cleaner. She later moved into packaging and then became an assistant cheesemaker before eventually becoming production manager – a role that now sees her overseeing the company’s cheesemaking operations and helping expand its range of artisanal cheeses.
For Dzindikwa, receiving the Game Changer Award was both recognition and encouragement.
“It gave me confidence,” she says. “It made me realise that the people who supported and believed in me saw something in my work.”
From Humble Beginnings to Leadership
Dzindikwa began her career at Puglia Cheese with little experience in cheesemaking, but her curiosity and determination quickly set her apart. Through hands-on learning and mentorship from Ostuni, she developed a deep understanding of the craft and gradually moved into production.
Ostuni says her dedication was evident from the beginning.
“From day one I saw the interest she had,” he says. “When you give someone an opportunity, you want to see if they take it without immediately thinking about promotion or rewards. Pamella always showed that commitment.”
Over time, she took on increasing responsibility and eventually became head of production – helping guide the company as it expanded its range beyond fresh cheeses into a broader selection of artisanal varieties.
Also read: From cleaner to cheese champ
The Science Behind Great Cheese
While cheesemaking is often associated with tradition and craftsmanship, Dzindikwa emphasises that it also requires strong technical knowledge.
“The most important thing is understanding how the cultures react to the milk at different temperatures,” she explains.
Milk composition changes with the seasons, meaning cheesemakers must constantly adapt their processes.
“When the season changes, the milk changes as well,” she says. “The pH and cultures react differently, so you need to adjust the process to maintain the same quality.”
As production manager, Dzindikwa ensures every step of the process meets strict standards – from pasteurisation and temperature control to monitoring pH levels and maintaining food safety protocols.
“You must make sure everyone follows the procedures so that we maintain the same quality every day,” she says.
Learning and Innovating
Developing new cheeses often requires months of testing, experimentation and collaboration. Dzindikwa says she frequently learns from other cheesemakers and industry professionals when refining recipes.
“You must be humble in this industry,” she says. “If you take advice from others, you grow.”
Her innovation has already led to the creation of a cheese called Somerset, named after the region where the company is based.
Understanding microbiology is also essential. Different cultures and bacteria influence the flavour and texture of cheeses, and experienced cheesemakers must be able to identify potential problems early – sometimes even before laboratory tests confirm them.
Also read: How 24-year-old Lesego Mpho Mohube built a farming business without land or family connections
Opportunities in Dairy
Having built her career in the dairy sector, Dzindikwa believes the industry offers many opportunities for young people.
“There are many opportunities in the dairy industry for anyone who wants to be part of it,” she says. “If someone is interested, they should pursue it because there is a lot to learn.”
Careers in dairy extend far beyond farming – ranging from cheesemaking and product development to processing, quality control and food safety.
Looking Ahead
Dzindikwa remains ambitious about her future in the industry.
“My goal is to become the best female product developer in the world,” she says.
She also hopes to share her knowledge with others – particularly the science behind milk, cultures and seasonal changes in cheesemaking – so that more young professionals can build successful careers in the dairy industry.
For Dzindikwa, the journey from cleaner to production manager has been both unexpected and rewarding – proof that determination, mentorship and opportunity can open doors in the dairy industry.
Nominations Open for 2026 Game Changer Award
Nominations are now open for the third annual Hollard Game Changer Award, presented by Agri-Expo in partnership with Hollard. The award recognises young professionals under the age of 40 who are already making a meaningful contribution to South Africa’s dairy industry. The 2026 recipient will be announced at the South African Dairy Awards on 23 April at Nederburg in Paarl and will receive a R50 000 cash prize sponsored by Hollard. Nominations close on 30 March 2026 and can be submitted online at https://cheesesa.co.za/entry-information/
Also read:
A young farmer’s journey: Dairy farming, discipline and cattle health with Mphathi Zulu
Meet Leydah Sekgobela, a former teacher who traded textbooks for farming
How 24-year-old Lesego Mpho Mohube built a farming business without land or family connections
