Auck­land’s best cheeses

Auck­land is home to some of the best cheese­mak­ers.

Central Leader - - FRONT PAGE -

The Cleve­don-based com­pany pi­o­neered ’farm­house’ buf­falo cheese in New Zealand and has be­come one of the most pop­u­lar moz­zarella pro­duc­ers, sup­ply­ing to sev­eral top restaurants. Their prod­ucts are stocked at sev­eral su­per­mar­kets and gourmet food stores and they still hold a weekly stall at Cleve­don Farm­ers Mar­ket.

MASSIMO’S ITAL­IAN CHEESES, DAIRY FLAT

An Ital­ian fam­ily were in­spired to make cheese here be­cause they thought im­ported moz­zarella was far too over-priced. They’ve won a swag of awards par­tic­u­larly for their ri­cotta, which claimed gold at the NZ Cham­pi­ons of Cheese Awards in 2012, 2014 and 2016 (and sil­ver in 2015).

PUHOI VAL­LEY CHEESE CO

The big cheese in Auck­land when it comes to the size of their busi­ness. Puhoi’s head cheese­maker, Franck Beau­rain, says he’ll never get tired of the con­stant vari­a­tions he can cre­ate with cheese. Puhoi’s Kawau Blue Cheese picked up the ti­tle of ‘best cheese’ at this year’s New Zealand Cham­pi­ons of Cheese Awards.

WHANGARIPO BUF­FALO CHEESE COM­PANY

They pro­duce six to eight tonnes of cheese a year for sale around the coun­try as well as bot­tled fresh pas­teurised milk and milk for other cheese­mak­ers. Their prod­ucts in­clude blue, pecorino, fresca, brie and hard cheese.

MERCER CHEESE

The cheese is made from the cou­ple’s home-based fac­tory in Onewhero, 20km to the west of their store in Mercer. Vis­i­tors to the store can try goat, sheep, buf­falo and cowmilk cheese that are kept in ametic­u­lous tem­per­a­ture con­trolled stor­age sys­tem.

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