Waitaki Camembert

Our Waitaki Camembert captures the quality of Whitestone’s premium whole milk, delivered direct to our factory from the milking shed. The flavours replicated are a result of our region’s climate, water and soils, producing the grass which is then grazed upon producing regional specific milk.

The soft ready ripe texture is produced by “stabilising” the curd with higher vat temperatures prior to running. Running is the cheese making step of filling the curd and whey into the hoops. Whey will drain away and the curd will remain in the hoops to set in the shape of the cheese.

The mighty Waitaki River is North Otago’s northern boundary and drains a huge watershed from Mt Cook all the way to the East Coast, just north of Oamaru. Its glacial source is visible in the form of “glacial bloom/flour” which glistens in our factory water prior to cheesemaking. This glacial bloom is what reflects in Lake Benmore, Lake Aviemore and Lake Waitaki, all filled with glacial water. The reflection is what makes them so blue.

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