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Made from cow’s milk, Raclette is a semi-firm, salted cheese with an aromatic flavour and a fragrant creamy texture. The name derives from 'racler' meaning to scrape and the cheese its pate melts well with a full, milky flavour, thanks to an ideal fat and moisture ratio. A Raclette meal is a tradi...

Little balls of decadence. These distinctively black garlic and truffle flavoured 'mouthfuls' have a very smooth soft texture. They can be spread on a classic French baguette or can be added to a salad, placed on a pizza, or simply enjoyed on a cheese platter, straight from the jar.Leave the cheese ...

Inspired by the famous French Boursin, this soft, spreadable cheese has a distinct garlic and herbaceous flavour and velvety smooth texture. Made with organic A2 jersey cow milk. A Gold medal winner at the 2025 NZSCA Cheese Awards, the best spread on a classic French baguette or cracker and enjoyed ...

The original blue cheese from the Roquefort-sur-Soulzon region in Southern France. Made with unpasteurised sheep's milk cheese, Roquefort D'Argental is fully of spicy sharpness, salinity and a creamy unctuous texture. Simply stunningPair with:Te Mata Fig, Port and Cardamom pasteWine / Beer match:A d...

Hailling from the Basque region of South Western France comes this Pyrennean style sheep milk cheese. Full of distinct salinity, nutty flavour, and some earthy, vegetal notes. The texture is dry and grippy.Pair with:A red berry fruit paste, Cherry or Pinot Noir Jelly.Wine / Beer match:An aromatic wh...

A delight of fruity sweetness and nuttiness with a classic grippy dry texture. Inspired by the famous Spanish cheese but created with care using sheep milk from James and Kate Clairmonts' small sheep herd farmed in the Tuki Tuki Valley in Hawkes Bay. A delicious cheese to be enjoyed on a cheese plat...

Little balls of decadence. These distinctively garlic and herb flavoured 'mouthfuls' have a very smooth soft texture. They can be spread on a classic French baguette or can be added to a salad, placed on a pizza, or simply enjoyed on a cheese platter, straight from the jar.Leave the cheese submerged...

Made in Clive, Hawkes Bay at the Hohepa community, this wonderful blue cheese exhibits medium sharpness and an enticing caramel tone. Made on site with milk from the short horned cow herd grazing in the adjacent paddocks, the Hohepa cheesemakers with over 30 years experience create a beautifully bal...

Beautiful pronounced salinity, with a firm texture. The from Masterton based Kingsmeade Cheese, adds an interesting orange hue to your cheese platter. Medium to mild blue sharpness, and coloured with a natural food colouring, this cow's milk cheese has subtle lime citrus notes and a buttery mouth fe...

Beautifully salted, with a classic spring texture. This A2 Cow's milk halloumi is great for frying and adding to your favourite, salad or brunch meal. Slice in to strips and BBQ to add some interesting creaminess and texture to a burger.

Made from unpasteurized milk from neighbouring Katikati farms, this cloth-wrap aged Cheddar is a faithful New Zealand expression of the classic English cheddar. Distinctive cheddar sharpness with fruit and savoury overtones, this cheddar is one of few MPI certified cheeses made with raw milk to enha...

Made from unpasteurized milk from neighbouring Katikati farms, this British style Red Leicester exhibits more earthy tones than and less sharpness than its Cheddar cousin. One of few MPI certified cheeses made with raw milk in New Zealand to enhance its flavour. Texturally the cheese is firm and get...

The classic Italian sheep milk hard cheese. Full of salinity and robust tang. The Roman army used to march on this cheese. Beautiful shaved over a salad or over your favourite pasta for a flavour hit.Pair with:A sweet cherry, or berry jam or chutney, to balance the acidity of the cheese.Wine / Beer match:Try with a Prosecco or with a beautiful Chianti (Sangiovese) full of red fruit sweetness.

The creamiest of cheeses, this cheese is like cream cheese on the palate, smooth and buttery. A slight hint of lactic tang like a yoghurt. Absolutely divine.Pair with:A sweet quince, apple or pear butter to delicately harmonise with the very mild acidity of the cheese.Wine / Beer match:Try with a glass of bubbles or pinot blanc, pinot gris, chablis or chenin blanc

The original white rind cheese made just outside of Paris in Ile De France. Made with unpasteurised cow's milk for maximum flavour, this brie is filled with mushroom, earthy notes, a pronounced salinity and forest floor notes. Oozy and runny, the cheese ends up in a puddle after only an hour at room...

Made with milk from the Montbeliarde cow herds from the Jura region in France. Ths is a wonderfully nutty and fruity cheese. Aged for 30 months to give the cheese strong hazelnut and caramel tones. Cheese crystals in the cheese give pops of crunch that punctuate the smooth but firm interior. Delicio...

Made with milk from the Montbeliarde cow herds from the Jura region in France. Ths is a wonderfully nutty and fruity cheese. Aged for 30 months to give the cheese strong hazelnut and caramel tones. Cheese crystals in the cheese give pops of crunch that punctuate the smooth but firm interior. Delicio...