The award-winning specialist cheese maker is getting plenty of attention from cyclists on their Remutaka Cycle Trail Great Ride adventure.

Nationally, the Great Rides attract more than 1.3 million visitors to the regions, with more than $1.28b worth of expenditure in those areas each year.

Paul's business is one of more than 2900 businesses that service the Great Rides and, on average, figures show visitors spend $960 each.

Over the years Paul has been in business he's seen cyclist numbers grow year-on-year, which he says is invaluable to his business.

C'est Cheese has become a must-stop, riders on their Great Ride journey taking a well-earned break in the small town for a taste of C'est Cheese's signature soft brie called Summit Snow, in particular.

Under its very own label Remutaka Pass Creamery, it’s one of a dozen or so varieties that are made on site.

What sets C’est Cheese apart is that cheese is made from organic milk collected the same day from a farm just 10 minutes down the road.

“Literally, the milk comes out of the cow and it’s up here and a part of the cheese-making process within 20 minutes,” says owner and cheesemaker Paul Broughton.

“It does make a fantastic brie. It’s not a pungent brie, it’s a very creamy, melt in your mouth typical French-style brie,” he says proudly.

Paul started the business 11 years ago as a shop selling New Zealand-made cheeses, deli items, local olive oils, coffee and other specialty goods.

At the time he dabbled in cheese making at home while juggling a corporate career in commercial property in Wellington.

Five years later, after completing a commercial cheese making course, he expanded the shop to include a cheese factory.

“It was a massive change, but I was tired of the corporate world. And I’ve always been passionate about cheese,” says Paul.

“I like working with my hands – I was a carpenter before I got into commercial property. I like creating something and seeing something tangible for my efforts at the end of the day.”

Today, former kitchen manager Sophie Holmes (pictured right) who completed her cheese-making apprenticeship last year, can be seen through the window in-store making the local products.

While the Summit Snow brie is most popular, Paul has developed a handful of other products too, including blue and various-flavoured havarti cheeses.

Read more about the Great Rides and download a map of the whole network here