New kid on block takes cheese prize

A cheese variety little-known in New Zealand has won the country's top cheese award.

Mainland Products' Ferndale raclette yesterday won the Champions of Cheese, judged in Auckland this week.

The new awards, set up by the Specialist Cheesemakers Association, attracted more than 500 entries in 19 categories.

Cheeses for export drew nearly 100 entries.

"This reflects the importance of cheese to the export economy, said Trade and Enterprise official Michael Fountaine.

"Cheese contributes far more to the New Zealand export economy, in percentage terms, than it does to any other nation."

The cheeses were tasted, touched and sniffed by a panel of 24 judges led by American connoisseur John Greeley and assisted by local food writers, cooks, chefs and technical cheese experts.

The winning raclette - a French-style semi-soft cheese - was described as having a flavour hint of wild mushrooms and cream.

"This is an example of great New Zealand cheese-making and a true champion," said Mr Greeley.

THE WINNERS

Champion of Champions:

Mainland Products, Ferndale Raclette.

Soft unripened cheese: Zany Zeus, Ricotta.

Firm unripened: Puhoi Valley Cheese, Puhoi Valley Feta - Goat.

Soft ripened: Whitestone Cheese, Whitestone Brie Maxi.

Semi-soft: Mainland Products, Ferndale Raclette.

Washed rind cheese: Kapiti Fine Foods, Port Nicholson.

Aged cheddar: Fonterra-Edendale, Cheddar.

Young cheddar: Fonterra-Waitoa, Cheddar.

Semi-firm cheese: Puhoi Valley Cheese, Puhoi Valley Parmesan Wedge.

Blue cheese with soft white rind: Mainland Products, Ferndale Captain's Bay Blue.

New cheese: Rangiuru Farm, Norsewood Goat Herb Cheese.

Blue-veined cheese: Mainland Products, Ferndale Shades of Blue.

Flavoured cheese: Crescent Dairy Goats, Farmhouse Sting.

Export cheese: Mainland Products, Ferndale Shades of Blue (Export).

Peoples cheese of choice: Puhoi Valley Cheese, Puhoi Valley Camembert.

Hobbyist cheese: Green Girl Organics, Labna with Chilli.

Cheese packaging: Mainland Products, Ferndale Bleu de Montagne.

NZ cheese recipe: Diane Davidson from Auckland: Bright Beef and Blue Cheese Salad, using Kapiti Awa Zesty Blue.

Cheeseboard: Aaron McCorkindale, barista, The Espresso Bar, Palmerston North.

Cheese retailer: Canterbury Cheesemongers, Christchurch.