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Made seasonally this cheese is reminicient of a Gouda, however the local milk and flora see Waikato Vintage take on its own character.
Waikato is also the name of the longest river in New Zealand and means ‘flowing water’ in Māori.
Created by Dutch cheesemaker Albert Alferink , it’s a washed curd cheese which means after the curds are cut, the whey is drained and replaced with warm water. This enables a deep, toffee-like sweetness to develop.
Maturation is on pine shelves for nearly two years during which time they develop a firm, dense, crumbly texture with crystals present. The flavour is rich, bright and herbaceous with a sweet finish and can only be achieved with fresh, pasture-based milk.