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We have developed our own distinctive regional semi-soft recipes. Produced using our cheese press, the curds have their whey pressed out by traditional mechanical methods, using a pneumatic system of pressure and cheese cloth draining. 

These cheeses all take good amounts of time to mature and are cellared either in wax or with a penicillium candidum rind. Aged from 3-12 months in our maturation chiller, constant temperature is the key factor when ageing cheeses before release. Explore our semi-soft range below:

NZ wide delivery. T's + C's and shipping fees .