New Zealand Cheese

PLEASE NOTE THAT IN THIS TIME OF TRANSITION OUR RANGE IS MUCH SMALLER THAN USUAL

Cow (Soft, Washed rind and Blue):

  • Evansdale Farmhouse mould ripened, brie style made by Colin and Paul Dennison, Evansdale Cheese in Waikouaiti, north of Dunedin, Otago. Pasteurised cows milk, microbial rennet. $5.50 per 100gm
  • Evansdale Tania mould ripened, brie style, smoked over beech wood.  Made by Colin and Paul Dennison, Evansdale Cheese in Waikouaiti, north of Dunedin, Otago. Pasteurised cows milk, microbial rennet. $5.50 per 100gm
  • Windsor Blue mould ripened blue cheese made by Whitestone Cheese in Oamaru, Nth Otago. Pasteurised cows milk, microbial rennet. $7.50 per 100gm
  • Lindis Pass mould ripened, brie style made by Whitestone Cheese in Oamaru, Nth Otago. Pasteurised cows milk, microbial rennet. $6 per 100gm
  • OMG Brie soft extra cream, mould ripened cheese made by Over the Moon Dairy Company in Putaruru, South Waikato. Very rich, becoming strong with age. Pasteurised cows milk, microbial rennet. Over the Moon is home to the New Zealand Cheesemaking School.  $8.50 100gm
  • Coppermine, Cartwheel Creamery in Pohangina Valley, Manawatu, mild and delicate washed rind, soft cheese.  $7.50 per 100gm
  • Little River Brie, Moutere, Nr Nelson. Buttery, fresh and mild brie style.  Pasteurised cows milk, microbial rennet, $5 per 100gm
  • Blue RhapsodyCartwheel Creamery in Pohangina Valley, Manawatu, pasteurised, cows milk, microbial rennet, $7 per 100gms
  • Blue Monkey,  Mount Eliza Cheese, Pasteurised cows milk, microbial rennet $8.50 per 100gm

Cow (Hard):

  • Meyer Vintage Gouda, aged 18 months – 3 years, made by Miel Meyer, at Meyer Gouda cheese, nr Hamilton, Waikato. Pasteurised cows milk, traditional rennet. $5 per 100gm
  • Meyer Maasdam, semi-hard, swiss style, made by Miel Meyer, at Meyer Gouda cheese, nr Hamilton, Waikato. Pasteurised cows milk, traditional rennet. $4.50 per 100gm
  • Mahoe Vintage Gouda aged to a minimum of 3 years,  made by the Rosevear family at Mahoe Cheese, Keri Keri, Northland. Organic Pasteurised cows milk, microbial rennet. $9 per 100gm
  • Mahoe Vintage Edam also aged to a minimum of 3 years, made by the Rosevear family at Mahoe Cheese, Keri Keri, Northland. Organic Pasteurised part skimmed cows milk, microbial rennet. $9 per 100gm
  • Karikaas Vintage Gouda traditional 10kg wheels made by Karikaas in Loburn, Canterbury. Pasteurised cows milk, traditional rennet. $9 per 100gm
  • Leyden traditional Gouda with toasted cumin made by Karikaas in Loburn, Canterbury. Pasteurised cows milk, traditional rennet. Aged $5.50 per 100gm, Vintage $8 per 100gm
  • Red Leicester cloth bound truckles made by Chris Whalley at Mount Eliza Cheese in Kati-Kati, Bay of Plenty. Semi-hard to hard, made to a traditional recipe from raw cows milk. Microbial rennet. $8 per 100gm
  • Traditional Cheddar from Mount Eliza cheese, raw cows milk, microbial rennet $8.50 per 100gm

Goat:

  • Tenara ash covered soft goat similar to the french Tomme de Chevre Cendree or St Maure. From Kaikoura Dairy and made with pasteurised goats milk and microbial rennet. $9.50 per 100gm
  • The Nanny and The Nag, mould ripened soft goats with a moussey light texture.  The Nanny having more of a goaty kick than The Nag, from Cranky Goats, Havelock, Marlborough. Pasteurised Goat Milk, $10 per 100gm
  • Cullensville Gold, washed rind goat milk similar in texture to Reblichon, from Cranky Goats, Havelock, Marlborough. Pasteurised Goat Milk, $8.50 per 100gm

Sheep:

  • Tussock Creek Sheeps Feta sweet, salty and crumbly, made by Maxi Robertson at Blue River Dairy, Invercargill. Pasteurised ewes milk, microbial rennet, Halal registered. $5 per 100gm
  • Thorvald Devotion, milder washed rind similar to Reblichon. From Thorvald Cheese, Upper Moutere, Tasman. Pasteurised ewes milk, microbial rennet. $8.50 per 100gm

Imported Cheese
Cheese and Health
Looking after your cheese