Dutch And Blue Cheeses Named The Best
New Zealand Champions of Cheese Awards Winners Announced
One of New Zealand's best loved blue cheeses and a stunning Dutch Gouda have picked up the two supreme awards at this
year's Cuisine NZ Champions of Cheese Awards.
Kapiti Kikorangi, produced by Fonterra Brands NZ, won the Yealands Estate Champion of Champions Award for large
cheesemakers, and Mercer 50/50 Gouda from Mercer Cheese has scooped the Cuisine Champion Artisan Award for smaller
producers. These two supreme awards have equal status as the most prestigious awards for cheese excellence in New
Zealand.
The 2011 Cuisine NZ Champions of Cheese Awards judging was lead for the third year by one of Australasia's most
respected cheese judges, Australian Russell Smith, who noted the extraordinary standard of local blue and Dutch cheeses.
"For me, the Dutch and Blue cheeses produced in New Zealand are always the most outstanding and that makes them a real
challenge to judge," says Smith. "This year, two exceptional cheeses have taken the top awards. This reaffirms just how
good New Zealand is when it comes to producing blue and Dutch style cheeses.
"Kapiti Kikorangi has a superbly balanced flavour. It's been brilliantly made to ensure the blue mould is evenly
distributed throughout the cheese. The balance of acid and sweet has been mastered. Kikorangi presents a wonderful
piquancy alongside a smooth creamy finish. It's a stunning blue."
This is the second year in a row a blue cheese has taken out the top award. Last year, Mainland Special Reserve Creamy
Blue won the Champion of Champions Award. Both cheeses are made at Eltham by Fonterra Brands NZ.
Kikorangi, the Maori word for 'blue', was first introduced in the early nineties at a time when specialty cheeses were
relatively new to New Zealand. As a very creamy blue cheese, it found immediate popularity and introduced many New
Zealanders to the delights of blue cheese.
"New Zealand does blue cheese very well so there was a lot of competition however Kikorangi had the winning edge," adds
Smith.
The Cuisine Champion Artisan Award celebrates cheesemaking by companies that produce less than 20 tonnes of cheese each
year. North Waikato's Mercer Cheese is no stranger to award success after a double win in the 2009 Cuisine Champion of
Cheese Awards; Dutch immigrant Albert Alferink took home the Cheesemaker of the Year Award 2009 and the Champion of
Champions Award for his Mercer Extra Mature Gouda with Cumin.
This year Mercer Cheese have won another supreme trophy with a cheese called 50/50, so named because it is an equal
blend of cow and sheep milk Gouda.
"Mercer 50/50 Gouda's spicy tangy notes perfectly compliment cheese," says Smith. "The flavour is complex and
well-balanced with a long finish. This is an outstanding farmhouse style Gouda made at the end of the season with late
milk."
Another Dutch cheese company also picked up a supreme award. The NZ Cheese School Champion Cheesemaker award was won by
27-year-old Miel Meyer, a second generation cheesemaker from Meyer Gouda Cheese in Hamilton.
2011 winners from other Cuisine Champions of Cheese categories were evenly spread amongst small artisan and larger
producers. Organisers noted the growth in the number of entries for Halloumi, with Garlic Halloumi from Over the Moon
Dairy Company picking up the top award in the QCONZ Champion European Style Cheese category out of many other
European-inspired varieties.
Now in its eighth year, the 2011 Cuisine NZ Champions of Cheese Awards welcomed the greatest number of entries to date
with 450 specimen cheeses judged in twenty different categories including hobbyist, best cheesemaker and best original.
Winners were announced at an industry gala dinner on Tuesday 1 March, 2011 at The Langham, Auckland.
Cheese lovers eager to view, sample and buy the award winners and other 2011 entrants are encouraged to head to
Monteith's CheeseFest from 5-8pm on Wednesday 2 March at The Langham Hotel, Auckland. Tickets are available at the door
from 4.30pm.
ENDS