and metal extraction. . .

The battle to find New Zealand’s best cheese is set to be fierce with over 400 entries, three new cheese companies, a new cheese type, new international judges and the exciting addition of yoghurt and butter categories.

Now in its twelfth year, the New Zealand Champions of Cheese Awards bring the country’s finest specialty cheese under one roof, in the hope of winning one of 23 champion titles.

This year is a stand out in award history with the new addition of yoghurt and butter categories, acknowledging the importance of these dairy products alongside cheese in retail chillers.

The future of New Zealand cheese making will also be recognised with the first Primary ITO ‘Aspiring Cheesemaker’ Award. . .

New Zealand Wool Services International Limited’s General Manager, Mrto make money when things are going up on this side of the cycle but we need to make sure we are building our reserves. . .

Storms may have lashed Banks Peninsula over the last week with power blackouts common, but the spotlight was on Barrys Bay Cheese as it took out 11 medals including six golds and the coveted Countdown Champion of Champions Award at the New Zealand Champions of Cheese Awards.

The hand-crafted Aged Gouda was described by judges as boasting tropical fruit flavours and was a favourite with the entire panel. Barrys Bay also won golds for its Maasdam, Peppered Havarti, Gouda, Aged Gouda, Gruyere and Nettle Gouda.

The judging panel was made up of 28 of the country’s most experienced cheese connoisseurs and included over 430