The Pauls took over Gibbston Valley Cheese after buying it from Mrs Paul's brother in 2007.
It was a complete career change for them both, with Mr Paul coming from sales and Mrs Paul from banking. She said they wanted the lifestyle change and were always passionate about cheese.
"Believe it or not some nights we go home and eat cheese," she said.
The retail shop at Gibbston sells 10 tonnes of cheese every year.
"Our cheesemakers struggle to keep up with our demands," he said.
The Pauls say the current economic recession that has gripped the world has not affected the business, which continues to grow each year.
Mrs Paul said people were buying cheese to entertain at home rather than going out when money was tight.
They employ three staff and work in the cheesery themselves.
"It's our baby. We have no days off in the summer. It just swallows you up, but it's not hard. Cheese is wonderful to work with," Mrs Paul said.
The company was established in 2000 but two years ago the cheesemaking was moved off site. She said it was more economical and sustainable to make the cheese off site.
However, cheesemakers keep to the original recipes and design of the Gibbston Valley brand.
The cheesery produces 10 varieties of cheese.
Mr Paul said the cheeses were designed especially to complement wine, especially pinot noir - the Gibbston valley's predominant wine.
"We've kept the styles simple," he said.
However, he likes to experiment, the latest being with pinot noir-soaked cheese.
The retail shop next to Gibbston Valley Winery offers free tastings.
Tasting cheese was like tasting wine, Mrs Paul said.
"People taste different things. It is amazing what some people come up with," she said.
They source all their products through local suppliers, including their coffee beans and accompanying chutneys and preserves.
All the cheese is made with milk from East Friesian sheep, Swiss goats and Jersey cows, sourced from throughout the South Island, and vegetarian rennet.
The tasting room has information panels and a DVD playing about cheese-making processes.
The couple also give an informative talk to visitors.
"We are creating an experience around cheese. We offer a package that includes tasting but also educating people about everything cheese," Mr Paul said.
The cheesery supplies wholesale clients including Queenstown supermarkets and delis throughout New Zealand.
It caters for weddings and functions at the winery and bus tours often stop in for cheese and wine tasting.
Earlier this year, Gibbston Valley Cheese won silver and bronze medals at the 2009 Cuisine Champions of Cheese Awards for its pecorino and Kawarau Blue cheeses.
Pecorino is made from East Friesian sheep's milk.
Mrs Paul said Gibbston Valley Cheese was helping raise the profile of sheep's milk cheese, which was suitable for lactose-intolerant people and also had lower fat and salt than other cheeses.
• Gibbston Valley Cheese will be offering an introductory cheesemaking course by cheesemaker Katherine Mowbray in November.
