Semi-soft Cheese

We have developed our own distinctive regional recipes when it comes to our semi-soft range. 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.

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Stockists

CONTACT

Diner & Deli: 469 Thames Highway, Oamaru 9400, New Zealand

Phone: 0800 892 433

Email: info@whitestonecheese.co.nz