Canterbury Cheesemongers
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Canterbury Cheesemongers Cheese sellers and maturers

The Cheeses

The cheeses we sell come from makers who care about what they are doing.  Most are hand made, the result of endless tweaking of recipes by people who are both skilled and passionate.  Small scale cheesemaking isn't very lucrative, it's a craft which, if you're lucky, rewards with the satisfaction of producing great cheese. 

As affineurs we take on the job of ripening these cheeses.  We provide the proper conditions for them to age and develop all their potential flavour.  We don't suffocate a cheese in plastic or wax but allow it to develop a natural rind of mould and bacteria. This is what people have done since cheesemaking started - this is how you get better, more interesting and delicious cheese. 

As an independent cheesemonger, we don't stock the whole range of any one cheesemaker - just the ones that we particularly like. When we get a delivery we assess the cheeses and decide how long we need to keep them. Some are ready to sell straight away while others need to be matured in our storerooms for up to 2 years.

This is a list of the cheesemakers in New Zealand we regularly have cheese from:

Barry's Bay Cheeses
(Akaroa Harbour, Banks Peninsula)
Karikaas Dairy Products 
(Loburn, North Canterbury)
Neudorf Dairy
(Upper Moutere)
Blue River Sheep Dairy
(Invercargill, Southland)
Kaimai Cheeses 
(Loburn, North Canterbury)
Over the Moon Dairy
(Putaruru, Waikato)
Clevedon Valley Buffalo Co.
(Clevedon)
Mahoe Cheese 
(Keri Keri, Northland)
Whitestone Cheeses 
(Oamaru)
Crescent Dairy Goats y Goats 
(Albany, North Auckland)
Meyer Gouda Cheese 
(Hamilton)
Zany Zeus 
(Lower Hutt)
Evansdale ansdale 
(Waikouaiti, North Otago)
Mt Eliza Cheeses
(Kati Kati, Bay of Plenty)
 

To complement our New Zealand cheeses we also stock various imported ones (not all available at any one time) including:e) including:

Parmigiano Reggiano 
(Parma region, Italy)
French Raclette
(French Alps)
Dutch Goat Gouda
(Holland)
Berghoff Swiss Raclette
(Switzerland)
Gorgonzola
(Lombardy, Italy)
Pont l'eveque
(Normandy, France)
Grana Padano
(Padua region, Italy)
Livarot
(Normandy, France)
St Nectaire
(Auvergne, France)
Bleu d'Auvergne
(Auvergne, France)
La Navarrais Ossau Iraty and Brebis et Chevre
(Pyrenees, France)
Gruyere
(Switzerland)
French Chevre (Crottin various sizes and large log)
(France)
Emmentaler
(Switzerland)
Valdeon (Goat and sheep blue)
(Leon, Spain)
Munster
(Alsace, France)
Camembert
(Normandy, France)
Roquefort
(South Central France)
Epoisse
(France)
Taleggio
(Lombardy, Italy)
Brie de Meaux
(Meaux, nr Paris, France)

We are also the New Zealand importers of British territorial cheeses from Neal's Yard Dairy:

Colston Bassett Stilton
(Nottinghamshire)
Colston Bassett Shropshire Blue
(Nottinghamshire)
Isle of Mull Cheddar
(Scotland)
Westcombe Cheddar
(Somerset)
Kirkhams Lancashire
(Lancashire)
Hawes Wensleydale
(North Yorkshire)
Appleby's Cheshire
(Shropshire)
Gorwydd Caerphilly
(Wales)
 
Shropshire Blue
Stacks of cheese
Just cut Stilton
Cheddars
Morbier
  Christchurch, New Zealand. Ph +64 3 379 0075 © Canterbury Cheesemongers 2011
  The Arts Centre, Registry Building, 301 Montreal St, Christchurch
  Open Tuesday-Friday 9am to 5pm, Saturday 10am to 4pm. Closed Sunday, Monday and public holidays
  Photos by Canterbury Cheesemongers, John Bougen and Hilary Lakeman
  Photo of Martin outside Salisbury St shop post Earthquake by Logan McMillan
Last updated
16 January 2012