Artisan cheese makers use love, experience and patience to produce some astounding hand made cheeses. From small creameries and farms come fresh cheeses, washed and bloomy rind, blue, hard and semi hard artisan cheeses. Handcrafted by the best cheese makers in Canterbury into Blues, Bries, Edams and Camemberts.
Barry’s Bay’s first cheddar cheese was made in the late 1890s by the ancestors who knew what it took to make good cheese. As the years went by, while many of the neighbouring farms stopped their cheese-making processes – Barry’s Bay simply refined theirs until 1950 where they went at the cheese-making industry at full steam. Once the factory was set up the family was determined not to be swayed by modern technology and allowed their traditional cheese-making to remain par for the course, and thankfully this is why Barry’s Bay cheeses today are amongst the most popular cheeses found in Canterbury. Living by the motto good taste comes with age and experience – it is clear that modern technology isn’t always the path of least resistance, especially when it comes to cheese-making.
Starting in 2012 as a paddock to plate, ‘grass to glass’ adventure producing milk for cheesemakers, and their own products - fresh milk, yogurt and fresh cheeses starting with Halloumi, this artisan operation has blossomed.Completely understanding the importance of developing products that have the health of people, the sheep and the land at its heart. Charing Cross is not organic because they need to be, rather they use biological farming principles to support their sheep, with variety in their diet. started full production in 2017 and we are really excited to make food from milk from animals farmed with high animal welfare standards, a unique milk with great nutritional qualities and in a pastoral system designed to have a low environmental footprint.
Emilio’s dream was to make Italian cheeses in New Zealand using the ancient artisan techniques used in the traditional small cheesefactories of his native Italy. What started as a joke by sending in 3 cheeses for the NZ Cheese awards in 2010, quickly turned serious when the Ricotta, Formagella and Mozarella all won awards! Using only local cow, goat and sheep milk, Emilio is the essence of a small batch artisan cheese maker, bringing his passion and training as a cheesemaker to life for sale at multiple Canterbury farmers markets.
Making an exceptional fresh and aged artisan cheese range using age old traditional methods with some modern techniques thrown in is what Kaikoura Cheese is best known for.Like most amazing cheese artisans, a respect for the land, the fauna and the flora of the local Kaikoura ecosystem plays a big part the unique cheeses created by this Tasman cheese artisan.
Karikaas was establies by Rients and Karin in 1984 to try their hand at creating delicious Dutch style cheeses made in a traditional manner. They overachieved, and from their Loburn, Canterbury farm where making use of clean water and locally sourced milk they are artisan cheese makers of distinction, with respect for the ecology of the land and provenance of the cheese they create.
Andrea is an artisan cheese maker who's passion is to share her cheeses. Little Farm Cheese Company creates small batch hand crafted cheeses in Oxford, Cantebury from the milk of Toggenburg dairy goats.Until now, only her family have been allowed to enjoy her craft and dedication to artisan cheese, but now she shares her produce with the wider community from paddock to plate (or cheese board).