NEW ZEALAND SPECIALIST CHEESEMAKERS ASSOCIATION INC

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1 CHEESEMATTERS Issue 50 March 2015 NEW ZEALAND SPECIALIST CHEESEMAKERS ASSOCIATION INC Dutch dominate s again It s another stellar year for the Dutchies securing all three supreme titles at the 2015 New Zealand Champions of Cheese Awards. This is the third consecutive year that the self-titled Dutchies, or Dutch-style cheesemakers, have scooped top honours, with Master Judge Russell Smith saying Dutch-style cheese is as good as it gets anywhere in the world. The fiercely sought-after Countdown Champion of Champions for large cheese producers was won by a Dutch-style cheese made in the Bay of Islands Very Old Edam by Mahoe Farmhouse Cheese. A Dutch hand has also created the best Artisan cheese in the land. Mercer Cheese (led by cheesemaker Albert Alferink) has won the Puhoi Valley Champion Artisan for its Mercer Mature Cumin. Completing the Dutch trifecta is Miel Meyer, of Meyer Gouda Cheese, winning the Milktest NZ Champion Cheesemaker Award for the second time in the awards history. Master Judge Russell Smith said he has always regarded Dutch-style cheese made in New Zealand as world-class and this year s result is no exception. One of the most striking things about specialty New Zealand cheese is the exceptional quality of Dutch-style cheese. The continuity of Dutch families making cheese in New Zealand has, without doubt, resulted in world-class cheese being produced year after year, Smith said. The 2015 competition was one of the toughest yet with over 470 specialty cheeses, yoghurts and butters entered. Winners were announced at a gala dinner and awards ceremony at The Langham, Auckland on Tuesday 17 March. Thirty one of New Zealand s most experienced dairy connoisseurs, including top international critics, made up the judging panel. They were led by Smith, one of Australasia s most experienced international cheese judges. Margaret Malloch & Miel Meyer Milk Test NZ Champion Cheesemaker for the Meyer Gouda Cheese Mahoe Farmhouse Cheese has continually been a strong contender in the awards with three consecutive wins in the Champion Artisan Award category. The company has now grown production to more than 25 tonnes of cheese a year, and has proven it can hold its own against the biggest producers in the country, winning the Countdown Champion of Champions Award for its Very Old Edam. This cheese exhibits the best characters of its class. The flavour just lingers and lingers on the palate finishing with hints of apricot, Smith said. This is a truly exceptional world class cheese. Mercer Cheese also has a long history of award success with its gouda reaping accolades since its first Champion Dutch Style in This is the second time that Mercer Cheese has won the coveted Champion Artisan Cheese Award. Puhoi Valley Champion Artisan Cheese Award winner, Mercer Mature Cumin was described by Smith as a beautifully crafted Dutch-style cheese. This has a superb balance between background cheese flavours and cumin seed, adding a gorgeous spicy flavour. Another consistent standout is Meyer Gouda Cheese with head cheesemaker Miel Meyer taking out the Milktest Champion Cheesemaker Award. As a second generation cheesemaker, Meyer impressed judges with his meticulous attention to detail and impressive dedication to his craft. Albert & Bob Meyer Gouda Cheese also won the Crossroads Wines Champion Flavoured for its Meyer Smoked Gouda. This year marked the addition of yoghurt and butter categories, acknowledging the importance of these dairy products alongside cheese in retail chillers. With a strong history in the awards Clevedon Valley Buffalo Company picked up the first ever Green Valley Dairies Champion Yoghurt Award for its Buffalo Boysenberry Yoghurt. This yoghurt, with good acid development, is nicely complimented with the boysenberry flavour. The sugar level is low enough that the fruit flavour can really shine. This ensures a clean, berry flavor, Smith said. Clevedon Valley Buffalo Company also won the Epic Brewing Champion Export for its Clevedon Valley Buffalo Mozzarella. Lewis Road Creamery took home the Food for Chef s Champion Butter Award for its Premium Butter, lightly salted, with high praise from the judges. This perfectly churned lightly salted butter is superb. This is butter at its best! The cheese loving public also had their say voting blue cheese Kapiti Kahurangi as the New World Champion Favourite Cheese Award. Each entry was examined by a technical and an aesthetic judge as a duo, and strictly graded to gold, silver and bronze standards.

2 Labels Words from the new Chairman On behalf of the board of the NZSCA I would like to send my thanks and best wishes to all of our members and associates for yet another successful NZ Champions of Cheese awards. Congratulations to all of the winners on the night and a massive thank you to the sponsors, Goode PR and support staff (you know who you are) who helped make it all happen. It was great to see some of the mainstays maintain their status as Champions but equally gratifying to see smaller and newer companies achieve success! On the whole I think the NZ Champions of Cheese awards evening was enjoyable and a great time to meet new people and catch up with old friends. We all work hard for this and I think the Awards and MiNDFOOD Cheesefest is a great motivational boost and a good way to connect with the wider industry and dedicated cheese fans! From what I experienced MINDFOOD Cheesefest was very successful. The event had what looked like a great turn-out, and to my delight, I had a brief window of opportunity to get around the room and try some of the Champion category winners. Guests this year were extremely fortunate to be able to purchase direct from the producers which was well received with many commenting they supported the change. All up a successful celebration of cheese. If you have won medals or a category, make your products sell themselves with a label. If you d like digital images for use on your website or promotional material tony@goodepr.co.nz Order your labels from Kiwi Labels: Uploads/Cheese-Medal-Order-Form.pdf Or call Deborah Bunn Business Development - Kiwi Labels mob ph Dates The Langham and the following dates are confirmed for /28 February Judging 1 March Gala Dinner 2 March AGM & CheeseFest New NZSCA Board elected Welcome to the new Board of the NZSCA. Chairperson: Board: Mike Carey, Corrie den Haring Sue Arthur Diana Hawkins Abby O Sullivan Sarah Aspinwall Melva Howard Miel Meyer Meyer Gouda Cheese Barrys Bay Tradiional Cheese Co Ltd. Technical Food Services Ltd Over The Moon Dairy Karikaas Natural Dairy Products Puhoi Valley Cheese Canterbury Cheesemongers ( Co-opted ) Everything Cheese Miel Meyer Chairman NZSCA

3 2015 NZ Champions of s WINNERS Puhoi Valley Champion Artisan Mercer Mature Cumin - Mercer Cheese Countdown Champion of Champions Very Old Edam - Mahoe Farmhouse Cheese Milk Test NZ Champion Cheesemaker Miel Meyer - Meyer Gouda Cheese 2015 NZ Champions of s Category Winners Food for Chefs Champion Butter Award Lewis Road Creamery Premium Butter lightly salted - Lewis Road Creamery AsureQuality Champion Dutch Style Mercer Mature Gouda - Mercer Cheese Green Valley Dairies Champion Yoghurt Award Clevedon Valley Buffalo Boysenberry Yoghurt - Clevedon Valley Buffalo Company Ministry for Primary Industries Champion New Tenara - Kaikoura Cheese The Langham Champion Fresh Unripened Zany Zeus Crème Fraiche - Zany Zeus Primary ITO Aspiring Cheesemaker Award Craig Church - Barrys Bay Cheese Kiwi Labels Champion Feta Mainland Special Reserve Traditional Feta - Fonterra Brands NZ Fonterra Co-operative Group Champion Original Sting - Crescent Dairy Goats Innovative Packaging Champion Soft White Rind Grinning Gecko Brie - Grinning Gecko Cheese Company Crossroads Wines Champion Flavoured Meyer Smoked Gouda - Meyer Gouda Cheese 180 degrees Champion Goat Aroha Raw Milk Rich Plain - Aroha Organic Goat Cheese Tetra Pak Champion Cheddar Mainland Epicure Cheese - Fonterra Brands NZ NZ Chefs Association Champion Sheep Monte Cristo - Whitestone Cheese Epic Brewing Champion Export Clevedon Valley Buffalo Mozzarella - Clevedon Valley Buffalo Company Thermaflo Champion Washed Rind Galactic Gold - Over The Moon Dairy Company New World Champion Favourite Kapiti Kahurangi - Fonterra Brands NZ Ecolab Champion Blue Kapiti Awa Blue - Fonterra Brands NZ Caspak Champion Cheese Packaging Award Mainland Special Reserve Christmas Packaging - Fonterra Brands NZ Eurofins NZ Champion European Style Old Gold - Crescent Dairy Goats Curds & Whey Champion Home Crafted Cheese & Cheesemaker Wensleydale - John Morawski If you d like any particular image from the Awards Gala Dinner of MiNDFOOD CheeseFest just tony@goodepr.co.nz

4 MiNDFOOD was the new sponsor of CheeseFest in MiNDFOOD CheeseFest was a success with over 1000 tickets issued. The new trade/media session, from 4pm to 5pm, was well received with approximately 340 attending. A nonrushed room with quality trade and media worked well with positive feedback from exhibitors. It was the first time Cheese companies could sell cheese at CheeseFest. It would be good to hear from the companies that did sell to assess whether it was worthwhile. We loved the interest generated by Il Casaro Cheese making fresh Mozzarella at CheeseFest.

5 2015 NZ Cheese Promotional Calendar We are about to start the fouth month of the year. NZ Cheese month is only five months away. Whilst you ll have activities that are planned or initiated by your distributors and retailers, being proactive with your marketing calendar will produce results. Here s a calendar of events and suggestions to assist you in planning your retail activities, maximising your cheese sales this year. You may also have your own new product launches and local initiatives planned. April - Cheese for Easter! May - Cheese for Mothers Day. June - Incentivise your retailers. July - Run a competition to increase sales. August - It s the middle of winter - what are you suggesting your customers do with your cheese? Pairings, recipes, endorsements by food authorities always help.. Make sure you register your participation in NZ Cheese Month. If you are registered, Goode PR will ensure you are included in media opportunities. Be proactive and get in touch with Goode PR to share any ideas that you have that can generate publicity locally or nationally. September - It s Spring! Plan your activities for NZ Cheese Month tastings at your place or with retailers, promos at restaurants, cheese pairing with local beer, wine/whisky retailers. Cheese for Fathers Day. October NZ Cheese Month Implement all your great ideas to take advantage of NZ Cheese Month. Tell everyone about what you are up to on your website and Facebook page. Make the most of Labour weekend cheese consumption. November Prep for the Christmas/Summer demand. Ensure retailers at summer holiday destinations are well stocked with your product. December Christmas Cheese gift cards, gift hampers, cheese on the Christmas table creating a festive summer cheeseboard. Commentary on the 2015 New Zealand Champions of Cheese Judging. This year s competition judging schedule was busier than ever with the introduction of new classes for butter and yoghurt, which resulted in a record number of entries. The entries in these new classes impressed the judges who deemed the top gold medal winners as world class. I was very pleased indeed to see relatively low sugar levels in the yoghurt classes which allowed (in the flavoured yoghurts) the flavours to shine rather than be masked by too much sugar. Well done to those exhibitors. The winning butter was sensational. I have judged butter throughout Australia and in England and the United States. Butter just doesn t get any better than this. The weekend judging went very smoothly again this year thanks to the support of a great team of stewards both in the chiller and in the judging room. With fifteen teams of judges on Sunday the activity level in the room was high indeed. All exhibits were at optimum temperature for judging which is a credit to the stewarding team looking after the chiller. Overall quality of exhibits was good. A few gold medal contenders slipped to silver possibly due to variations in milk quality caused by the very dry summer. However this was only minor and in general the judges were presented with many superb quality products. As seen by the awards presented at the presentation dinner the Dutch cheese entries were again world class. However let s not let this overshadow the hundreds of excellent cheeses presented for judging in other classes. As the industry matures we are seeing many more cheese makers gaining experience with different styles of cheese and presenting them in imaginative ways to the cheese consuming public. It s a pleasure each year to see the developments in cheese varieties and cheese making techniques within the New Zealand industry and I look forward to the same in Russell Smith Master Judge