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Onewhero, North Waikato Pasteurised Cows Milk This unheralded creamy cheese is the best seller of Mercer Cheese. A humble champion, it provides the instant gratification that great cheese can. Made with late season high fat milk with the addition of walnut pieces and fenugreek seeds. This cheese is

Akaroa Harbour, Canterbury Pasteurised Cows Milk Made in the Akaroa Harbour in the same spot for over 100 years. Based originally on Stilton but with a denser texture and mineral notes. Smooth, creamy and sharp, this cheese works best with a robust alcoholic beverage. Winner of a gold medal at the 2

Onewhero, North Waikato Pasteurised Cows Milk In 1981, Dutch immigrant Albert Alferink started making cheese to the traditional Gouda recipe with the milk from the neighbouring farm. The result took on a new character that reflected the local milk and flora, so he named it accordingly. Waikato Vinta

Upper Moutere, Nelson Pasteurised Cows Milk Made by a french cheesemaker at Little River Estate in the Upper Moutere. Creamy and rich with spicy notes, our mildest blue. The orange colour comes from annatto, a natural food colouring. S ilver medal at the 2019 Cheese Awards.

This small round white mould cheese is based on a recipe for a cheese made in France. When ripe it has a distinct earthy aroma and a smooth creamy paste. Made in Nelson with whole cows milk containing only A2 protein.

Upper Moutere, Nelson Pasteurised Cows Milk Made with whole cows milk containing only A2 protein from the Raine Estate. Their milk is not homogenised and contains no permeate or powder. When cooked this cheese has a perfect balance of flavour with a slight melt when cooking.

Made by Hannah from A Lady Butcher. Sourced from Free Range farms, the lamb's flavours highlight the best that grass-fed lamb has to offer. lamb is treasured around the world for its delicate flavour and incredible tenderness. These lambs are left to roam free in paddocks full of sustainably grown,

Made by Hannah from A Lady Butcher. Sourced from Free Range farms, this pork jowls flavours highlight the best that heritage breed pigs have to offer. Crossbreeds of Berkshire, Devon Large Black, Duroc are lovely for charcuterie; with even marbling and a delicate flavour. These pigs spend their days

Putaruru, Waikato Pasteurised Goats Milk A semi-firm blue with naturally occurring light rind. Typical blue flavours that start mild and strengthen with age. Well matched with port, fruity wines or sweeter dark ales.

Linkwater, Marlborough Sounds Pasteurised Goats Milk A soft white rind cheese matured for 1 month. The flavour is subtle with a slightly salty and nutty taste. The cheese is made in a camembert style with a supple texture. Winner of a gold medal at the 2020 Cheese Awards. Made by Simon Hellene Lamb.

Onewhero, North Waikato Pasteurised Cows Milk Young buttery Waikato cheese made with Horopito and Kawakawa. This unique cheese was developed last year and has already won a gold medal at the 2020 Cheese Awards. Citrus notes form the kawakawa balanced with the peppery Horopito. This cheese is made by

Linkwater, Marlborough Sounds Pasteurised Goats Milk Firm and salty, traditional style goats feta which can be crumbled easily. It has a clean taste with the aroma of ripe yoghurt notes of citrus. This cheese is perfect for your salads, pizzas, appetizing snacks or marinated in lemon and oil. Bronze

Akaroa Harbour, Canterbury Pasteurised Cows Milk Made in 2019 in a traditional clothbound 36kg truckle. A more multi dimensional flavour profile due to the exposed rind with good acidity and fruitiness than other cheddar. Barrys Bay have been making cheeese on the shore of Akaroa Harbour since the 1

Onewhero, North Waikato Pasteurised Goats Milk Goats milk Waikato style cheese made with milk from Pukekohe. Sweet with a deep flavour and fudge like texture. This cheese is made by Albert Alferink of Mercer Cheese, who has been making cheese at the factory he built himself since 1981. Balanced flav

Made by Hannah from A Lady Butcher. The meat is sourced from Free Range farms, the pork scotchs (cured to make this Coppa) flavours highlight the best that heritage breed pigs have to offer. Crossbreeds of Berkshire, Devon Large Black, Duroc are lovely for charcuterie; with even marbling and a delic

Made by Hannah from A Lady Butcher. Sourced from Free Range farms, this pork bellys (cured to make this Pancetta) flavours highlight the best that heritage breed pigs have to offer. Crossbreeds of Berkshire, Devon Large Black, Duroc are lovely for charcuterie; with even marbling and a delicate flavo

Linkwater, Marlborough Sounds Pasteurised Goats Milk This washed rind cheese is subtle but with well balanced pungency. Washed in Lake Chalice Sauvignon Blanc this delectable cheese takes french ideas and puts them in a context. Made by Simon Hellene Lamb. Unit size around 140g.

Upper Moutere, Nelson Pasteurised Cows Milk Made with whole cows milk containing only A2 protein from the Raine Estate. It achieves a white moulds ultimate balance, as the interior is broken down to a smooth texture that is the perfect foil for the subtle earthy flavours from the rind. Made by a you

Onewhero, North Waikato Pasteurised Cows Milk Sweet and nutty with supple texture and distinctive holes from carbon dioxide produced by fermentation. Similar in flavour to Emmental. Great to use as an ingredient for melting or in sandwiches. This cheese is made by Albert Alferink of Mercer Cheese, w

You will receive 3 cheeses which are in season and we think taste great, right now. Occasionally we get limited quantities of new, experimental cheeses which we will also share with you.

You will receive 5 cheeses which are in season and we think taste great, right now. Occasionally we get limited quantities of new, experimental cheeses which we will also share with you.

You will receive 4 cheeses which are in season and we think taste great, right now. Occasionally we get limited quantities of new, experimental cheeses which we will also share with you.