Heese atters - New Zealand Specialist Cheese Association

CHEESEMATTERS
NEW ZEALAND SPECIALIST CHEESEMAKERS ASSOCIATION INC.
www.nzsca.org.nz • www.cheeselovers.co.nz • www.cheesefest.co.nz
Another successful awards programme is behind
us and now the focus turns to how to make the
best of the award wins and sell more cheese!
We welcome the arrival
of our April/May Cuisine
magazine for this year’s
booklet insert which is “A
Guide to New Zealand
Speciality Cheese 2012”.
For those who’d like a
sneak peak before the
magazine is published,
you’ll find it up on the
cheeselovers website
in an easy to read, flick
through electronic format.
This is more than just an
opportunity to profile
award wins. The aim has
been to share more about
the delights of NZ speciality cheese and educate the
public on how to get maximum enjoyment from the
cheese they buy.
One look at the types of cheese entered into our
2012 awards and the result of the public votes for
Favourite Cheese where a blue (Kapiti Kikorangi)
came up trumps, and it’s clear to see that the
consumer palate is changing. In the space of just a
few decades we’ve matured the Kiwi cheese lover
and transformed from a nation of processed cheese
eaters. It’s not just foodies now enjoying stronger,
more complex cheese flavours and discovering new
cheeses either. The average supermarket shopper is
much more adventurous with cheese than they were
a decade ago and that’s something to be savoured
by the NZ cheese industry.
So we’ve come a long way but now is the time to
keep up the good work and keep reminding Kiwis
just how important cheese is for a healthy and
enjoyable life. We look forward to working with
our industry partners and supporters to make
the inaugural NZ Cheese Month in October a big
success later this year. It will be just another time to
champion great NZ speciality cheese.
Vikki Lee Goode
Organiser
CUISINE NZ CHAMPIONS
OF CHEESE AWARDS
Master Judge: Russell Smith
As I write this report I’m in Madison, Wisconsin to judge the World Cheese
Championships. Following on from last week’s New Zealand judging I may
just need a break from cheese for a short while.
As my third year as Master Judge and my fourth at the awards, I felt
once again honoured to be invited to such a professionally run event.
The Langham once again provided first class facilities before, during and
after judging day. Both the judging room and chiller are large enough to
accommodate our needs for some time to come.
The executive chef Volker Marecek has gone to great lengths to allow us
access to the back of house facilities of the hotel. He has also expressed
his pleasure at being invited to be part of the judging team. Hopefully in
2013 we can also welcome Nathan Hartley the executive sous chef to our
panels. As judges arrived early Sunday morning there was an air of excited
anticipation of the judging to follow. This was at a level I had not experienced
in previous years.
I think this attests to the awards gaining
more prestige as each year passes and
we, as judges are even more interested to
be part of such an event. With 14 judging
panels and an army of stewards under the
direction of Melva and Corrie, the judging
day ran smoothly.
There is still room for improvement and
changes have already been discussed to
make next year’s judging day an even
better experience for those involved. With
a significant increase in the number of gold
medals awarded this year compared to
2011, many cheese makers can be pleased
with their performance and the quality of
the cheeses entered in the show.
As there were some cheeses sent for
judging that had not reached their potential
I would encourage all cheese makers
to exhibit their products at their peak
condition.
Once again I thank the New Zealand Specialist Cheesemakers Association
for inviting me to be part of this year’s event.
Russell Smith Master Judge 2012
Key Dates 2013
The proposed dates for The NZ Champions
of Cheese Awards 2013 are:
Judging 3 March
AGM 5 March
Gala Dinner 5 March
CheeseFest 6 March
Issue 36, April 2012

Milk Update
The ongoing media attention on the dairy industry and
the price of milk brought about a positive response from
the government. With the current DIRA the situation
could develop where only the two largest players in our
industry could get the milk they require with the rest
of us subject to restricted supply. Following the review
by MAF the new DIRA regulations, if passed into law as
proposed, will mean all local processors will have access
to the milk they require when they want it. At this stage
a very positive outlook for independent cheese makers
and we hope that this is the case.
Currently the Commerce Commission is looking
for industry input as it prepares a ‘dry run’ check of
the Fonterra pricing manual. This will be an annual
requirement if the proposed amendments are accepted.
The executive is currently considering if we should have
input into this exercise and on what basis we can.
Mike Carey, Chairman NZSCA
NZSCA Board
The board for the NZSCA 2012 – 2013 is:
Chairman: Mike Carey Barrys Bay
Traditional Cheese
Board:
Guy de Lambert Innovative Packaging
Franco Sessa The Grate Kiwi Cheese Company
Sue Arthur Over the Moon Dairy Company
Meil Meyer Meyer Gouda Cheese
Diana Hawkins Karikaas Natural Dairy Products
Melva Howard Fonterra Brands NZ
Corrie den Haring Technical Food Services
Simon Berry Whitestone Cheese
Tim Jordan Fonterra Brands NZ
Retiring members: Ross McCallum; Bob Berry
Returning Members: Mike Carey; Guy de Lambert;
Franco Sessa; Sue Arthur; Meil Meyer; Diana Hawkins;
Melva Howard
New Members: Corrie den Haring; Simon Berry;
Tim Jordan
Dutch style
cheeses scoop top
cheese awards
New Zealand Champions of Cheese
Award Winners Announced
New Zealand’s Dutch cheesemakers have come up trumps at this
year’s Cuisine NZ Champions of Cheese Awards, with Gouda and
Edam varieties taking out the top two awards.
Meyer Vintage Gouda, produced by Meyer Gouda Cheese, has
won the Yealands Estate Champion of Champions Award for large
cheesemakers, and Very Old Edam from Mahoe Farmhouse Cheese
has taken out the Cuisine Champion Artisan Award for smaller
producers. These two supreme awards have equal status as the most
prestigious awards for cheese excellence in New Zealand.
More than 400 cheeses were entered in this year’s competition, with
the winners announced at a gala dinner and awards ceremony at The
Langham in Auckland.
The 2012 Cuisine NZ Champions of Cheese Awards judging was led
for the fourth year running by one of Australasia’s most respected
cheese judges, Russell Smith. He noted New Zealand’s Dutch style
cheeses as one of the stand outs in the specialty cheese industry.
“The calibre of New Zealand’s Dutch style cheeses is always high
which can make them a challenge to judge,” said Smith. “The Mahoe
Farmhouse Very Old Edam and Meyer Vintage Gouda were clear
winners for all the judges, illustrating the extraordinary talent of these
young second generation cheesemakers.”
The Cuisine Champion Artisan Award was set up to celebrate
cheesemakers that produce less than 25 tonnes of cheese annually. This
year Kerikeri-based Mahoe Farmhouse Cheese took away the supreme
title for its Very Old Edam. Its cheesemaker, Jacob Rosevear was also
awarded the NZ Cheese School Champion Cheesemaker of the Year
award at just 33 years of age.
Mahoe Farmhouse Cheese is a family owned business which
was founded in Kerikeri in 1986 by Jacob’s parents, Anna and
Bob Rosevear.

“This was a stand-out winner and a prime example of a
beautifully crafted Dutch cheese,” said Smith. “The intense tropical
fruit flavour and the lingering, clean aftertaste combine with the
light crunchy crystals to create an absolute taste delight.”
Hamilton-based Meyer Gouda Cheese focuses solely on
producing world-class Gouda cheeses and they always perform
consistently well at the Cuisine NZ Champions of Cheese
Awards. Miel Meyer is head cheesemaker at Meyer Gouda
Cheese and was crowned Champion Cheesemaker of the Year
at last year’s awards. The Meyer business produces around 60
tonnes of Gouda annually.
“Meyer’s Vintage Gouda is another example of a high quality
Gouda which has been superbly crafted with subtle fruit-driven
flavours and savoury overtones, making it a stunning example of
a Dutch style cheese,” added Smith.
A number of the 2011 award-winning cheeses have taken
out category trophies for the second year running. Last year’s
Champion of Champions Award winner, Kapiti Kikorangi
confirmed its place as one of New Zealand’s best loved cheeses
by winning the New World Champion Favourite Cheese Award.
“This year, we invited our customers to vote for their favourite
cheese and Kapiti Kikorangi came out on top,” says Foodstuffs
CheeseFest
Auckland Senior Marketing Coordinator Sarah McClennan.
“Four out of the top 10 People’s Choice cheeses were blue
varietals, stamping it a firm favourite style for Kiwi consumers.”
Whitestone Vintage Blue and Cheddar produced by Fonterra
Edendale were also winners at the awards for the second year
in a row named Ecolab Champion Blue Cheese and GEON
Champion Cheddar Cheese respectively.
This year’s Awards also recognised a well-loved industry
personality - Bob Berry from Whitestone Cheese.
The New Zealand Specialist Cheesemakers Association
presented him with a Lifetime Achievement Award for his
outstanding contribution to the New Zealand specialty
cheese industry.
Mr Berry founded Whitestone Cheese in 1987. His company
and its cheeses have been consistently recognised as champion
cheeses at the Cuisine NZ Champions of Cheese Awards over
the last nine years, and in international competitions.
The 2012 Cuisine Champions of Cheese Awards welcomed 430
cheese entries from 36 different companies throughout New
Zealand. Entries were judged across 19 different categories and
judges awarded gold, silver and bronze medals before naming a
champion for each category.

Cheesemaker of the year
wins champion artisan award
A second generation Dutch cheesemaker has taken out two
supreme titles in this year’s Cuisine Champions of Cheese Awards
including the prestigious Cheesemaker of the Year.
Head cheesemaker of Kerikeri-based Mahoe Farmhouse Cheese
Jacob (Jake) Rosevear won the NZ Cheese School Champion
Cheesemaker of the Year Award. One of Jake’s cheeses – the
Mahoe Very Old Edam - was also awarded the Champion
Artisan Cheese title at the 2012 Cuisine NZ Champions of
Cheese Awards.
Jake (33) is part of a new
generation of cheesemakers
who have grown up in the
family business and who now
celebrate their own successes
in the industry. He is the
second youngest recipient of
the Cheesemaker of the Year
title. Last year’s winner, Miel
Meyer was just 27 years old
when judges awarded him with
this supreme trophy.
Jake attributes his success to
his parents Anna and Bob
Rosevear and cheesemaker
Tony van Stokkum who has been with Mahoe Farmhouse
Cheese since its inception in 1986. “Winning Cheesemaker of
the Year is really testament to the incredible training ground
I’ve had since I was a boy. My parents and Tony have taught me
everything I know about producing excellent quality Dutch style
cheese.
“It is a fantastic honour to be recognised by the New Zealand
Specialist Cheesemakers Association,” says Jake. “It’s not
something I dreamed would ever happen - it’s very humbling.”
A team of 28 judges selected Jake over many other
cheesemakers in over 35 companies from around New Zealand.
Mahoe Farmhouse Cheese also took away the Cuisine Champion
Artisan Award for its Very Old Edam. Cheese Master Judge
Russell Smith was impressed by the calibre of the Dutch
style cheese throughout the competition.“It’s unusual for
cheesemakers to age their Edam as most are only three to
four months old,” says Russell. “The Mahoe Very Old Edam has
obviously been matured well and expertly crafted to produce a
superior result.
“This was a stand-out winner and a prime example of a
beautifully crafted Dutch cheese,” adds Russell. “The intense fruit
flavour and the lingering, clean aftertaste combine with the light
crunchy crystals to create an absolute taste delight.” Jake credits
his champion cheese to the passion and expertise of the small
team at Mahoe Farmhouse Cheese who have worked together
for 25 years.
Founders Anna and Bob Rosevear built the cheesery on their
270 acre farm in Oromahoe on the outskirts of Kerikeri. Mahoe
Farmhouse Cheese is truly a family affair. The Rosevear’s four
sons have all had stints in the business however the youngest
of the brothers Jake and Jesse have taken over the role of head
cheesemakers.
Jake and Jesse are passionate about exploring ways of improving
their favourite cheeses. Jessie often experiments with washed
rind cheeses, including adding rennet which he extracts from
his own cultivated Cardoon plant. Cardoon, also called “the
artichoke thistle”, is a plant native to the Mediterranean region.
At the 2011 Cuisine Champions of Cheese Awards he won a
gold medal for this style of cheese.
Jake prefers making Dutch style and blue cheeses. He is
continuously improving on his namesake cheese “Jake’s Blue”, a
cheese style he introduced to the business, which was awarded
bronze in last year’s Awards. Jake is planning on entering his blue
cheese again in the 2013 Cuisine Champions of Cheese Awards.
Jake was only 10 years old when he first became involved in
the business turning cheeses after school. A keen and talented
surfer, Jake spent most of his late teens surfing and instructing in
France before returning to New Zealand as a 20 year old. It was
at this time an opportunity to join the cheesery came up that
Jake couldn’t refuse. “It was a case of being in the right place at
the right time and I have never looked back,” says Jake. “Mum
and Dad have created a great family business and I feel very
privileged to be a part of it.”
Now in its ninth year, the 2012 Cuisine Champions of Cheese
Awards celebrated 430 cheese entries from 36 different
companies throughout New Zealand. Entries were judged across
19 different categories and judges awarded gold, silver and
bronze medals before naming a champion for each category.
Winners were announced at an industry gala dinner on Tuesday
28 February, 2012 at The Langham, Auckland.
For more information on Mahoe Farmhouse Cheese visit
www.mahoecheese.co.nz.
Home crafted
cheesemaking
champion has
science on
his side
Adrian Walcroft credits his
scientific background for his
recent win at the Cuisine
New Zealand Champions of
Cheese Awards.
Adrian took out the Curds &
Whey Champion Home Crafted Cheese and Cheesemaker
trophies for his Pohangina Blue at the nation’s biggest cheese
awards on Tuesday night at The Langham in Auckland.
The former environmental scientist was overwhelmed on
the night after hearing his name called twice for the home
crafted section of the competition. “I am thrilled to have been
acknowledged by the New Zealand Specialist Cheesemakers
Association,” says Adrian. “This has given my wife and I the
confidence and encouragement to fulfil our dream to become a
commercial cheesemaker within the next 12 months.”
Adrian attributes his success to the years he spent working
in the science arena, and says his passion for cheesemaking
started 15 years ago after taking a cheesemaking course. He has
followed up more recently with training in Artisan cheesemaking
at the New Zealand Cheese School.
“The skills of recording and observation that I developed as a
scientist have been invaluable,” says Adrian. “My professional

ackground has also been extremely useful in understanding the
science behind the cheesemaking process.”
Sponsor of the home crafted cheesemaking category, Anna Rolfe,
had nothing but praise for the home crafted cheesemaker.
“Adrian is very professional in his approach to cheesemaking and
his scientific background is evident in the extremely methodical
and meticulous way he crafts his cheese,” says Anna.
“He also has a real creative flair which is a very important trait
for a cheesemaker,” adds Anna, who is both owner and founder
of cheese online supply company Curds & Whey. “A sense of
creativity and a willingness to experiment is essential when it
comes to producing a beautifully crafted cheese.”
Six months ago Adrian left his position at Landcare Research
as an Environmental Scientist to work full-time on their 32 acre
farm in Pohangina and he has been regularly producing cheese
in their farmhouse kitchen ever since. Jill, his wife, continues to
work at Agrisearch as a researcher.
Although the Walcrofts work side by side, they have their own
preference when it comes to the style of cheese they enjoy
NZSCA 2012 Cheese Booklet
Over 66,000 copies of the booklet have been produced this year.
With every Cuisine magazine having a copy inserted it provides
great consumer exposure to NZ Cheeses. In addition to useful
information on storing, preparing, matching cheese and cheese
styles a full summary of category and medal winners is included.
The NZSCA has a number of copies available. If you would like to
order please contact Dianne Kenderdine at the NZSCA.
The booklet is also available as a download or read in a ‘flip the
page’ style on the NZSCA website.
Zany Zeus launches exclusive range with
the opening of its first store
Fans of award-winning cheesemaker Zany Zeus are in for an
exclusive treat with the opening of the company’s first store in
Lower Hutt - just down the road from the milk and cheese factory.
The family-run business is owned and operated by artisan cheesemaker
Michael Matsis and his sister Meropi. For the past 12 years
the company has been producing top quality, boutique cheeses
making. While Jill prefers producing Romano cheese and fresh
cheeses, Adrian is passionate about Camembert that won silver
in last year’s Awards, and blue cheese that won gold this year.
“I really love the whole process of making cheese, and
particularly watching the blue and white moulds develop over
the surface of the cheeses,” says Adrian.
The acknowledgement from the New Zealand Cheesemakers
Association at the Cuisine Champions of Cheese Awards has
cemented Adrian’s aspirations to expand into commercial
cheesemaking within the next 12 months.
In the longer term, Adrian and Jill hope to establish their
own flock of milking sheep so they can diversify their cheese
production away from solely cow’s milk products.
The 2012 Cuisine Champions of Cheese Awards welcomed 430
cheese entries from 36 different companies throughout New
Zealand. Entries were judged across 19 different categories and
judges awarded gold, silver and bronze medals before naming a
champion for each category.
including halloumi and feta which are distributed to hundreds of
cafes, restaurants and supermarkets throughout the country.
The store, located at 149 Randwick Road in Moera, Lower Hutt
will officially open to the public on Saturday 31 March and will
be open from 10-5pm, Wednesday to Sunday inclusive.
For the first time, the entire Zany Zeus cheese range will be
available to purchase in store including its well known cultured
products – crème fraiche, mascarpone, cream cheese and sour
cream – all of which will be sold in retail sized packages.
Zany Zeus will be launching a new range of smoked cheese
which includes smoked brinza, smoked ricotta, smoked paneer
as well as smoked yoghurt - the first ‘yoghurt’ of its kind
available in New Zealand. A new range of gourmet yoghurt with
fresh fruit toppings and marinated feta in herbs and oils will also
be on sale. Customers will not only be able to indulge in the
wide range of delicious handcrafted cheeses, but will also be
given the opportunity to learn more about each cheese from
Zany Zeus staff, as well as recipes, food matches and in-store
demonstrations from time to time.
Zany Zeus will also be launching the latest addition to its range
– its own premium ice-cream made with fresh organic milk
and organic cream, available in a range of 14 unique flavours
including cookies and cream, pistachio and almond brittle, feijoa,
chocolate rough, sorbet flavours and many more. There will also
be a soy ice-cream and soy snow freeze for people who are
lactose intolerant. Over time customers will also be given the
opportunity to watch and learn how the ice-cream is made by
viewing the process through a glass window in the store. Fruit
smoothies and milk shakes will also be on sale.
Of Greek heritage, Michael launched Zany Zeus in 2000 with
his mother Lefki Matsis after several years researching and
experimenting with the art of cheese-making. Michael has also
picked up numerous Cuisine NZ Champions of Cheese Awards
throughout the years.

2012 Cuisine NZ Champions of Cheese Awards WINNERS
★ Yealands Estate Champion of Champions Award
Meyer Vintage Gouda – Meyer Gouda Cheese
★ Cuisine Champion Artisan Cheese
Very Old Edam - Mahoe Farmhouse Cheese
★ NZ Cheese School Champion Cheesemaker
Jacob Rosevear - Mahoe Farmhouse Cheese
2012 Cuisine NZ Champions of Cheese Awards Category
The Langham Champion Fresh
Unripened Cheese Award
Buffalo Mozzarella – Clevedon Valley Buffalo
Company
Countdown Champion Feta
Cheese Award
Brinza – Gibbston Valley Cheese
Innovative Packaging Soft White
Rind Cheese Award
Overbrook Brie – Talbot Forest Cheese
Elldex Packaging Champion
Goat Cheese Award
Cilantro Chèvre – Cilantro Cheese
Monteith's Champion
Sheep Cheese Award
Cumerino – Over The Moon Dairy
Company
Thermaflo Champion Washed
Rind Cheese Award
Galactic Gold – Over the Moon Dairy
Company
GEON Champion Cheddar
Cheese Award
Fonterra Edendale Cheddar – Fonterra
Edendale (aged 26- 36 months)
QCONZ Champion European
Style Cheese Award
Parmesan – Talbot Forest Cheese
NZ Labs/Bureau Veritas Champion
Dutch Style Cheese Award
Vintage Leyden – Karikaas Natural Dairy
Products
Ministry of Agriculture and Forestry
Champion New Cheese Award
Buffalo Hard Cheese – Clevedon Valley
Buffalo Company
Fonterra Champion Original
Cheese Award
Darfield - Gruff Junction
AsureQuality Champion
Flavoured Cheese Award
Garlic & Chive Gouda – Meyer
Gouda Cheese
Ecolab Champion Blue
Cheese Award
Vintage Blue – Whitestone Cheese
Goodman Fielder Champion Export
Cheese Award
Kapiti Kahurangi – Fonterra Brands NZ
New World Champion Favourite
Cheese Award
Kapiti Kikorangi – Fonterra Brands NZ
Caspak Champion Cheese
Packaging Award
Whitestone Range – Whitestone Cheese
Curds & Whey Champion Home
Crafted Cheese Award
Pohangina Blue by Adrian Walcroft
Curds & Whey Champion Home
Crafted Cheesemaker Award
Adrian Walcroft of Ashhurst

CheeseFest
Yealands Estate Champion of Champions winner Miel Meyer (Meyer
Gouda Cheese) and Garry Critchley (Yealands)
Cuisine Champion Artisan Cheese winner Bob Rosevear (Mahoe Farmhouse Cheese)
and Sarah Nicholson (Editor, Cuisine Magazine)
Sue Arthur (NZ Cheese School) NZ Cheese School Champion Cheesemaker winner Jacob
Rosevear and Neil Willman (NZ Cheese School)