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Waikato is also the name of the longest river in New Zealand and means ‘flowing water’ in Māori.
Created by second generation cheesemaker Miel Meyer, 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.