4 minute read
Allison Shepard and Axel
Local cheesemakers win top prize
two awards this year,” says Sue. Business Development Manager Virginia Thomas says it was ‘really awesome’ to win trophies for two of their brands at the awards - Throvald Cheese and Little River Estate. Thorvald Cheese is made from Sheep’s milk, while their Little River Estate brand is from local cow’s milk. Run by the New Zealand Specialist Cheesemakers Association for the 17th year, Australian Master Judge Russell Smith oversaw judging pre-lockdown on Sunday, 23 February, working with 25 specialist judges. With around 300 entries, competition was tough. The CHR Hansen Champion Soft White Rind Cheese award went to Little River Estate’s brie cheese, made from cows’ milk. “As you can imagine, brie and camembert was a massive category,” says Virginia. “It was very exciting to win that one.” Virginia thinks that a local collaboration with Oaklands Milk may have been the winning ingredient for the Little River Estate brie. “We use Oaklands milk and beautiful milk helps you to make beautiful cheese, and it’s local too, so it’s a really cool collaboration.” The second trophy won was the Dish Champion Sheep Cheese award, which the Thorvald Curado took home. “It’s a semi-hard cheese, made in the style of a French mountain cheese. It’s nutty, it has a caramel hint, it’s got a beautiful smooth texture. It’s a cooked curd, so the curds are heated in their own way and that brings out the sweetness of the milk.” Virginia says that people wait all year for the Curado. “We don’t release it until we think that it’s ready, so it can be a five month wait.” Virginia says while the circumstances were different this year thanks to the nationwide lockdown, it was still exciting to win. “The New Zealand cheese industry is really exciting. It’s the next craft beer.” One of the exciting things about the industry in New Zealand is the ‘ingenuity,’ Virginia says. “Our cheesemakers can do things that have a real New Zealand flavour to it. We are known for that number eight wire mentality and giving it a go, and that’s the fun thing about being a cheesemaker here,” she says.
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