increase font size
Miel Meyer and Zealong Tea Estate general manager Sen Kong at the cheese launch.
Two Waikato producers have joined forces to create the world’s first tea-infused cow’s milk cheese.
The Tea Gouda cheese is a fusion of green and black tea grown in the Zealong Tea Estate near Gordonton and Gouda cheese made by Meyer Cheese, which runs its dairy farm and cheese factory just outside Hamilton.
The cheese is sold online via Meyer Cheese website.
Meyer Cheese general manager Miel Meyer told Dairy News that the collaboration was not a one-off idea but an evolution of thoughts after a few years of connecting, drinking tea and eating cheese and discussion around business and Waikato related topics.
“We are thrilled that we have been able to produce a product which is a world first but also supports our business values and maintains the quality that our products are known for,” he says.
“We have been able to produce a well balanced cheese which supports the ‘hero’ flavours (green tea and black tea) the natural colour is also clearly visible for the consumer.
“We are very excited to bring this out to our local trade show and gauge consumer response.”
Meyer says the Tea Gouda will be available for tasting at the Auckland Food Show later this month.
Miel says working with Zealong has been inspiring.
“Their story and their passionate team resonate what we at Meyer Cheese are all about.”
There are two versions of the Tea Gouda, both made with cows’ milk, one with Zealong Green tea and the other Zealong Black tea and aged on wood for four weeks with turning daily.
Zealong Tea says not many people would have expected the two companies to make for an elegant and delicious pairing.
“But this is what defines these two companies, Zealong Estate and Meyer Cheese,” the company says.
“Both are local, both passionate about their product and both driven by collaboration and the energy of bucking the trend.”
Scientists from the Ministry for Primary Industries (MPI) are part of an international team working to develop a low-cost diagnostic tool that could significantly improve food crop production in developing countries.
Scion is running experimental research burns near Christchurch from March 3-14, to test new theories on how wildfires spread under various conditions.
OPINION: The politics of science or is it the science of politics that is driving research in New Zealand?
A new agreement between wine education and science providers “paves the way” for research and collaboration, say those behind the move.
Calves gain more weight in less time with probiotics included in their diet, a trial conducted by Agrifert has found.
NZPork has appointed Auckland-based Paul Bucknell as its new chair.
The Government claims to have delivered on its election promise to protect productive farmland from emissions trading scheme (ETS) but red meat farmers aren’t happy.
Foot and Mouth Disease outbreaks could have a detrimental impact on any country's rural sector, as seen in the United Kingdom's 2000 outbreak that saw the compulsory slaughter of over six million animals.
The Ministry for the Environment is joining as a national award sponsor in the Ballance Farm Environment Awards (BFEA from next year).
Kiwis are wasting less of their food than they were two years ago, and this has been enough to push New Zealand’s total household food waste bill lower, the 2025 Rabobank KiwiHarvest Food Waste survey has found.
OPINION: Sir Lockwood Smith has clearly and succinctly defined what academic freedom is all about, the boundaries around it and the responsibility that goes with this privilege.
OPINION: Should cows in NZ be microchipped?
OPINION: Legislation being drafted to bring back the controversial trade of live animal exports by sea is getting stuck in the…
