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All our soft cheeses are made with penicillium candidum white mould, which we import from France, the traditional home of white mould cheeses. This white mould produces a specific flavour profile when combined with our North Otago grass fed milk. Soft cheeses are ready to go to market within ten days of production, we “mould them up” in humidity controlled rooms at 14 degrees, gravity does all the work on pressing these cheeses, so they have a soft texture.