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In the Waikato region, the grass grows year round thanks to high rainfall, temperate climate, and abundance of sun, making lush feed for dairy cattle. Many Dutch families, skilled in cheese making, recognized this region as the perfect place to settle after the war and established one of the most productive dairy regions in the world. In 1981, Albert Alferink started making cheese to the traditional Gouda recipe that he knew. He kept the production seasonal, crafting wheels from October to March, using only the milk from a single neighbouring farm’s herd of Holstein-Friesian cows. The result was reminiscent of Gouda but took on a new character that reflected the local milk and flora, so he named it accordingly – Waikato. Albert has now retired and handed the cheese recipe to Meyer Cheese Company to continue the good work.
