This article is part of a series focusing on the grads of the 麻豆社 Class of 2025. Spring Convocation takes place May 30 and from June 9-19 in Halifax and Truro. Read all our profiles聽here in one place聽as they are published.
Blending history with hands-on global experience, Myles Sweet is creating a future in artisanal cheesemaking that draws inspiration from both his family鈥檚 dairy roots in Nova Scotia and his international education in food business.
Originally drawn to the International Food Business (IFB) program at the Faculty of Agriculture for its unique combination of international experience and agriculture education, Myles found additional motivation in a strong family connection to the Agricultural Campus (AC) 鈥� his father and two uncles, Ian, (Class of 鈥�92) Michael (Class of 鈥�98) and Darrell (Class of 鈥�97 TUNS) also attended the AC. Their stories played a key role in shaping his decision to study in Truro.
鈥淢y family enjoying their time at the AC had a large impact on why I wanted to attend the school," explains Myles.聽
A taste of the world聽
Myles, a recipient of the Porter Brothers Dairy Scholarship, embraced the global aspect of IFB during his time in the program.聽
He interned with ERF-1, a small cheese and fresh dairy producer in Kampen, while living overseas in the Netherlands. The opportunity deepened his skills in dairy processing and cheesemaking 鈥� an interest first sparked on his family鈥檚 dairy farm, K&G Sweet, in the Annapolis Valley.
鈥淚 learned a lot about the day-to-day operations and challenges of running a small dairy business," he says. "It gave me a lot of insight that I still use in my current job, and it even sparked a few ideas for future projects I鈥檇 love to explore someday.鈥�
During his time abroad, Myles also traveled extensively across Europe, North Africa and the Middle East, visiting countries like Morocco, Italy, Germany, Israel and more. Each destination enriched his appreciation for global food culture and traditional culinary practices.
鈥淓ach trip gave me the opportunity to try new foods and get a feel for the local culture. It really sparked a strong interest in both food and cultural traditions, and I鈥檝e stayed curious and engaged with both ever since.鈥�
Cheesemaking with purpose
Following final exams in April, Myles began working with Annapolis Fine Cheese, a small local dairy company in Wolfville, Nova Scotia. He now contributes to distribution, sales and production.
"Myles is precisely what Nova Scotia agri-businesses like ours are constantly searching for,鈥� explains Dr. Sean Myles, the company's co-owner who is also a Dal professor. 鈥淲ith experience in applied research, deep knowledge of financial management and even food-processing experience overseas, Myles has brought value to our company from day one!鈥�
Myles is precisely what Nova Scotia agri-businesses like ours are constantly searching for
Myles鈥檚 past experiences, including his European internship and background in artisanal cheesemaking, made for a natural transition into this role. He sees it as just the beginning of his journey in the dairy and specialty food industry.
As for his favourite cheese? 鈥淧robably a Gouda Jonge because it was one of the first cheeses I learned how to make.鈥�