Cheesemakers chuffed with win
A Spanish-style cheese made by a French cheesemaker using Nelson cow’s milk is a champion cheese in the top of the south.
Artisan Nelson producers Thorvald, Little River Estate and ViaVio were recognised at the recent NZ Champions of Cheese Awards, run by the New Zealand Specialist Cheesemakers Association.
Thorvald’s curado, an aged, semi-hard cheese, was crowned the champion sheep cheese, while the Little River Estate brie was awarded the trophy for the champion soft white rind cheese.
Thorvald started producing cheese in 2015 from ewes’ milk on its Neudorf Valley farm.
A few years later when drought affected milk production, the company added cow’s milk products, sold under the brand Little River Estate, using milk from Oaklands in Stoke. Thorvald sales manager Virginnia Thomas said it was ‘‘no mean feat’’ to be able to consistently win gold medals and trophies at the awards, and it was great to get recognition from the industry.
‘‘Our customers know that our cheese is amazing, but for other cheesemakers to say, ‘this is actually outstanding cheese’, is really special.’’
Thomas said the use of Oaklands milk in the Little River Estate brie contributed to its success.
‘‘It is so rich, so creamy, clean and amazing that it is a big part of why the cheese is as delicious as it is.
‘‘It ripens and develops beautiful mushroom and cauliflower flavours that you would expect in traditional briestyle cheese.’’
Curado meant cured in Spanish and the aged cheese had a smooth texture and a nutty, caramel sweetness.
‘‘We don’t release it until it has got about six months’ age on it so it is a real labour of love, because during that time someone has to tend to it, wash it and turn it.’’
Thomas said the cheesemaker behind Little River and Thorvald cheeses, Francis Bigot, took an innovative approach to his craft, using French techniques with a New Zealand flavour.
‘‘He’ll wash cheeses using his own homemade home brew and he has just made one using the yeast from chardonnay in the curd of the cheese, which gives it an amazing flavour.’’
The ViaVio burrata, made from mozzarella and cream, was also awarded a trophy for the champion fresh Italian-style cheese.
ViaVio was set up by Flavia Spena and her husband, Flavio Donati who moved to New Zealand from Italy in 2016. Their cheeses are manufactured in a small Washington Valley factory, also using Oaklands milk.