NZ SPECIALITY CHEESE DIRECTORY

Boutique producer of French-influenced fresh cheeses made with A2 sheep milk, goat and organic cow's milk. Anabelle David arrived in New Zealand at 23 and a decade later missing the taste of home started making cheese. Many of her cheeses are French-inspired, including the award-winning fromage blanc as well the fromage frais and creme fraiche.

Using local milk from the clean, fertile pastures of Banks Peninsula, Barrys Bay produces natural, handcrafted cheese. If you visit their Akaroa factory during the cheesemaking season October to May, you may see them making the cheese through their viewing window. They create an award-winning selection of European Wheel, Cheddar, Blue, Havarti and Flavoured Cheese.

Belle Chèvre Creamery produce goat’s cheese with a paddock to plate philosophy. They farm traditionally, with goats roaming free. Self-taught cheesemaker Jennifer has won awards, and makes cheese using traditional European cheesemaking methods. Belle Chevre Creamery produce fresh goat cheese from August through April.

Just south of Auckland is a farm unlike any other in New Zealand. Local pioneers of buffalo farming Richard and Helen Dorresteyn own 200 head of buffalo which they milk daily to produce award-winning fresh buffalo mozzarella, bocconcini, ricotta, yoghurt and marinated buffalo cheese. They have won multiple NZ Champions of Cheese awards.

Craggy Range’s artisan sheep dairy, is nestled in the foothills of the Craggy Range in the beautiful Tuki Tuki Valley. James and Kate Clairmont milk 150 dairy-bred ewes believing the natural, creamy qualities of sheep milk create delicious cheese. The Craggy Range selection is Feta, Halloumi, Blue, Pecorino and a Spanish-style Manchego.

In 2014, after more than 30 years of military life, Simon and Hellene Lamb, took a leap of faith and turned Simon’s cheese making hobby into a small business. Cranky Goat produce unique handmade goat cheeses using high quality goats milk in their Marlborough Sounds factory. Their range includes; fresh soft cheese to a ripe washed rind. Cranky Goat produce cheese from September to May.

A holiday to New Zealand in 2003 marked the beginning of the dream for Emilio and his family. In 2005 the dream came true when they established Emilio’s Cheese, combining knowledge, passion and hard work. Their cheese factory is on the family’s farm, between West Melton and Darfield. They make Italian cheeses using the ancient techniques from small cheese factories in Northern Italy.

Angela Veale and partner Paul Fitzsimons founded Talbot Forest Cheese in 2002 which was the precursor to The Geraldine Cheese Company, The innovative and award-winning cheeses are made by Paul Fitzsimons in small batches rafted from quality South Canterbury pasture raised cow, goat, sheep and deer milk. They have won countless awards and deserve their reputation as giants of the artisan cheese industry in Aotearoa.

Gibbston Valley Cheese Cheesery and Cafe in historic Arrowtown, is nestled between picturesque hills and the Arrow River - the perfect setting to enjoy a delicious platter of their best cheeses. Gibbston Valley Cheese specialises in handmade artisan cheese crafted from New Zealand Cow, Goat and Sheep milk. Join their Cheese Club Subscription.

While supporting people with intellectual disabilities to live meaningful, healthy and creative lives, Hōhepa make a range of award-winning organic dairy products. All the milk comes from their regenerative farm, home to happy cows, grazing chemical-free in lovingly managed pastures. Hohepa’s signature is Danbo, a hard cheese based on the Danish Danbo available in a range of flavours.

Il Casaro means ‘The Cheesemaker’ in Italy and reflects the skill of cheesemaker and co-founder Massimiliano, who hails from Italy’s mozzarella capital, Gioia del Colle. Max tarted working in cheese at a young age and his passion hasn’t faded a bit since. He fell in love in love with the quality of New Zealand’s milk and uses it to create fresh and aged cheeses and mozzarella.

A family-run Canterbury sheep milk producer with their own factory on the farm. It started when they were looking for a delicious easily digestible dairy alternative. Jones Family Farm has six semi-soft and one hard sheep milk cheese - Classic Gouda, Creamy Havarti, Garlic and Chives Havarti, Peppered Havarti, Rosemary, and Black Pepper Havarti and Aged Cheddar.

Since 1984, Kāpiti award-winning cheeses have become a staple in the repertoire of New Zealand’s best chefs and commonplace on cheese boards. The range has expanded, but the philosophy behind Kāpiti and its commitment to excellence remain intact. Kāpiti Cheese is best known for award-winning blue cheese, brie, camembert, aged cheddar and more.

Karikaas cheese is made and sold from their farm and small factory in Loburn, North Canterbury. Karikaas handmake a selection of Dutch style cheeses. Their range includes; Gouda, Leyden and Maasdam which they sell young as well as ageing to sell as ripe, vintage cheese. They also craft fresh products; yoghurt, kwark, cultured buttermilk and cultured unsalted butter.

Artisan goat cheese from Little Farm Goat Dairy in Oxford, Canterbury. For farmhouse cheesemaker Andrea Gauland its the realisation of a long-held dream. Little Farm Goat Dairy milks the goats and makes the cheese, giving them control over every aspect of their handmade cheesemaking and its your guarantee of delicious goat cheese.

Little River Estate make cow’s milk cheese in Neudorf Rd, Upper Moutere. All Little River cheese are handmade including; their trophy-winning Brie de Moutere, stinky Wildfire, Aged Swiss, the distinctively orange coloured Tasman Blue, and more. Plus, seasonal offerings like chardonnay-lees infused Bliss, fluffy light Cumulus and Full Monty. The cheeses are available at The Junction.

Champions of raw milk cheese, Mt Eliza’s inspiration comes from making use of traditional recipes and methods dating back centuries. Chris and Jill Whalley make single farm of origin cheese, with milk from a local farm with a small half-Jersey herd at their property in Katikati. Mt Eliza Red Leicester is their flagship cheese known for its bold, full-bodied rich and round flavours.

Family-run farmhouse cheesery, Mahoe at Oromahoe, near Kerikeri is run by Anna and Bob Rosevear and three of their four sons. Anna and Bob established the business in 1986. They have become known for their distinctive award-winning selection of Gouda, Edam and Cumin cheeses made from milk from the family’s colourful, cross-bred Friesian herd of about 60 cows.

Based at Dairy Flat outside Auckland, Massimo's is named after its Italian-born founder and owner, Massimo. Operated by Massimo and his wife Marina, they are an artisan producer of fresh NZ made, Italian style cheeses including; Mozzarella, Bocconcini, Ciliegine, Burrata, Provolone, Caciocavallo, Ricotta, Cacioricotta and Buffalo Mozzarella.

Family-owned Waikato-based Meyer Cheese was established in 1984 by Dutch immigrants Ben and Fieke Meyer. Today, run by their sons, Meyer Cheese is one of the country’s most-awarded cheesemakers recognised for its huge selection of Dutch-style Gouda and Maasdam. Meyer Gouda is a regular NZ Champions of Cheese Trophy winner. Their cheese is available throughout NZ.

Established in 2019 by the Lamb family, the family team behind the successful Cranky Goat. Cheesemaker Simon Lamb makes Mooody Cow high-quality cheeses using Oaklands Milk locally produced A2 cow's milk in their Blenheim production facility. All of their cheese is crafted using traditional French methods similar to those they use to craft sister brand Cranky Goat cheeses. 

Over the Moon is an adventurous boutique cheesemaking company using the world's finest ingredients to make exciting new dairy products, while paying homage to the great traditions of cheesemaking internationally. Its small factory in Putaruru, in South Waikato, and is open for tastings, demonstrations and cheesemaking courses.

Puhoi was established in 1863 with settlers clearing land, establishing farms and making cheese. European traditions continue at Puhoi Valley Cheese Company today. Wherever possible they source milk locally and use traditional European cheesemaking to craft it into an award-winning selection of specialty cheeses from double cream brie to goat's milk Feta. Find their cheese throughout NZ.

Owned and operated by Kelvin and Cathy Haigh The Cheese Barn has been a family business for more than twenty years. Kelvin is the principle cheesemaker and with the assistance of Cathy and the team makes a wide selection including; cheese, yoghurt, quark, cottage cheese, sour cream and ghee. Their shop and cafe are open seven days and serve great coffee as well as cheese.

The Cheese Wheel love great cheese and they help Kiwi artisan cheesemakers prosper by bringing their cheese directly to you to discover every month . Each month they curate four speciality NZ cheese and deliver them safely and seamlessly to cheese lovers across Aotearoa. Their team combines cheese expertise, knowledge of the cheese industry, and customer service experience.

Housed with C’est Cheese in the historic Anderson Building here in Featherston, South Wairarapa. Remutaka Pass Creamery only use local organic milk from the team at Te Pare farm, Kahutara, which is transformed into various styles of blue and washed rind cheese. Next time you’re shopping at C’est Cheese, take a peep through the viewing window and see them cheesemaking.

With a love of food and wine and a passion for local producers, the Junction makes it easy to eat well every day. Home to Thorvald and Little River Estate cheese, The Junction also offers a large selection of outstanding NZ cheeses, cured meats, pate, wine, and condiments. Order online, via email or call 03 5441911 and make your next get together one to remember.

Since 1994, on the banks of the Waimata river in Gisborne, Waimata Cheese has produced fine cheeses. Created by husband and wife, Rick and Carol Thorpe, the couple’s children now work with their parents, dedicated to continuing this legacy for another 25 years and beyond. They specialise in blue and white moulded soft cheeses, haloumi and feta made from cows’ milk.

Lucy Appleton and Christo Keijzer’s 100 acre farm in the Malvern Hills, about an hour out of Christchurch, is home to Italian Water Buffalo, Pukeko and Heron. Buffalo graze freely and their milk is the basis for Italian stretched cheeses; Mozzarella, Stracciatella, Burrata, Scamorza, Provalone and Cacciocavallo as well as their take on traditional Halloumi, Camembert and Havarti.

Whitestone Cheese was founded in 1987 by the Berry family, fourth generation Otago farmers. These days its run by their son, Simon Berry who oversees production of a range of award-winning specialty cheeses at their state of the art cheese factory in Oamaru, New Zealand which also boosts a cheese café and store selling the full Whitestone Cheese range.

A vision for high quality Italian style cheese made with traditional Italian know-how and the best natural New Zealand ingredients is behind ViaVio. Italian born owners Flavio and Flavia collaborate with Nelson’s Oaklands Farm which provides A2-tested cows milk to ViaVio to craft quality Italian-style cheese made with traditional know-how and the very best natural local New Zealand ingredients.

Inspired by his Cypriot mother, Michael Matsis researched cheese making before establishing .Zany Zeus. This boutique dairy company handcrafts organic cheese, yoghurt, cultured products, milk, cream and ice cream. Since 2000, the business has been producing artisan dairy products, including best-sellers halloumi and feta. Its products are available from the Zany Zeus cheese shop in Moera, Lower Hutt.