Had my fingers and toes crossed for my fav kiwi cheesemakers, bums the 'judges' didn't oblige. Nor do I get why the New Zealand Specialist Cheese Association have the awards presided over by a head judge from overseas, in this instance Neil Willman from Australia. Why does NZ need to be told by an expert from abroad that our cheese is yummy? Is there no one in New Zealand cheesy enough for the role? Bring back Juliet Harbutt! Or, at least have an award judged by the consumer - A Peoples Choice Award.

Once again, Fonterra glowed in the cheesy limelight with a huge haul of awards. A celebration of the artisan indeed... where has the 'specialist' gone in the New Zealand Specialist Cheese Assocition's vision for the future of the awards?

would it be possible to make a
mozzarella with ewes milk? I get a
lot of people who are asking for soy
mozzarella that I can't get any more, so I was wondering if you could inform me on the possibility and how long it would take to make it.

Hi,

My wife bought some of your mozzerella cheese for a dish we're cooking tonight but it doesnt say whether it is pasteurised or not? She is pregnant so cannot eat unpasteurised cheese. We even checked your website but still could not find any reference to pasteurised or unpasteurised. We recognize that most NZ cheeses are pasteurised but as you produce organic/specialist farm-produced cheese we cannot be certain - esp as many soft cheeses are traditionally unpasteurised.


Please can you advise us so we know whether its safe for her to eat your cheese - can I suggest you also declare this on your packaging and website.
I'm sure the cheese will be delicious, but just need to know if its safe for my pregnant wife. Look forward to hearing from you.

Thanks very much,
Cheers,
Jez
P.S. Your email isnt working, hence why I've used this feed.

I have such wonderful memories of my one visit to your factory - the Cumin Gouda - heaven! And was it an aged gouda - sweet and strong and fabulous and with little crunchy crystals? I must go to Miranda the long way round next time and call in!

Shawn, Francis and I had the opportunity to visit the Matoki dairy! What a lovely ambience. Enjoyed tasting and talking cheese with the cheese make himself-Kelvin! The pizza oven is a great idea. keep up the good work and make sure you are on all those culinary tour maps!!!

Hi there,
Just wondering how your "organic" animals are treated and what happens to them when you are finished with them?

Thanks,
Michelle P

Just bought camembert Organic cheese and it has a dark brown moist coating on the outside is this normal?