Lower North Island farmers “cautiously optimistic” heading into winter – DairyNZ
Cautiously optimistic is how DairyNZ's regional manager for the lower North Island, Mark Laurence describes the mood of farmers in his patch.
The company won five awards including the Woolworths Champion of Champions for Monte Cristo, a sheep milk cheddar at the NZ Champions of Cheese Awards night in Hamilton last night.
Whitestone’s Monte Cristo cheese also scooped Fonterra’s Champion Original Cheese and Maui Sheep Milk Best-in-Class Sheep Milk Cheese. Judges praised Monte Cristo saying it was “complex, waxy, balanced with a beautiful ivory paste. Delicious. Favourite of the day!”
Whitestone’s Pukaki Blue Brie was named FOSS Champion New Cheese and Whitestone cheesemaker, Jonathan Emerson was MilkTestNZ Champion Cheesemaker.
Established by fourth-generation Otago farmers Bob and Sue Berry in the farming downturn of 1987 to diversify their business - and today managed by their son Simon – the company employs more than 80 staff, with the majority in Oamaru at their factory and the Whitestone Cheese Diner & Deli.
Another big winner was Akaroa’s Barrys Bay Cheese.
Barrys Bay traditional cheese, aged gouda picked up the FSQSNZ Champion of Champions Mid-Sized award.
The cheese was pronounced ‘delightful’ by the judges who also made these tasting notes; ‘Lovely chewy fudgy texture. Pronounced fruit, sweet, umami flavours. Excellent.’ The Champion of Champions Mid-Sized was one of four trophies awarded to Barrys Bay. They also won: AsureQuality Champion Dutch-Style for Barrys Bay Traditional Cheese, Aged Gouda, Tetra Pak Champion Retail Cheddar Cheese for Barrys Bay Traditional Cheese, Canterbury Red, and Sabato Chefs’ Choice with Barrys Bay
Traditional Cheese, Parmesan.
The business was founded in 1895, as one of nine small, family-owned dairy cooperatives around Banks Peninsula. Over time, these small dairy businesses closed, leaving Barrys Bay Cheese. In the early 1950s a new Barrys Bay factory was built - which is used today. Purchased by Daniel and Amy Shields in 2017, in 2020 Barry’s Bay Cheese celebrated 125 years of cheesemaking. It prides itself on a commitment to traditional cheesemaking, producing handcrafted traditional cheese using fresh, Banks Peninsula milk.
