New Zealand’s Cheese Culture

According to the New Zealand Specialist Cheesemakers, New Zealanders are becoming more adventurous with their cheese taste. The speciality cheese market is growing and expanding, and its influence on the wider cheese market is becoming more pronounced. The top ten speciality kinds of cheese in New Zealand last year were:

  1. Feta (plain)
  2. Camembert
  3. Brie
  4. Parmesan
  5. Blue Vein
  6. Haloumi
  7. Blue Cheese
  8. Flavoured feta
  9. Gouda
  10. Harvati

On top of this, the fastest growing New Zealand-made speciality cheeses are haloumi, cheddar, mozzarella and gruyere.

Neil Willman, Chair of the New Zealand Specialist Cheesemakers Association, encourages Kiwi’s to continue searching for more New Zealand made cheeses to try. The growth is positive, he said, but he would like it to keep expanding.

“New Zealanders consume an average of only 8.2 kilograms per person annually, compared with Australians, who eat an average of 14.7 kilograms per person—both of which lag far behind the global leader, Denmark, with an average consumption of 28.1 kilograms per person.”

One way in which people are being encouraged to indulge in New Zealand cheese is the introduction of the “New Zealand Cheese Trail” to the existing FoodPath of New Zealand. The FoodPath NZ links locals and travellers alike, bringing them to New Zealand’s premier eateries and local food treasures. The downloadable app is a brilliant travel companion and will help lead consumers to a broad range of culinary experiences. Included on here are New Zealand’s cheesemakers—something that will provide excellent exposure to what we have to offer. Tourists and locals alike can now delight in the pleasure of local cheesemakers and boutique eateries serving up premium New Zealand cheese.