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Kaikoura Cheese was borne from a passion for excellent, top-quality wholefood, the love of eating cheese and wanting to have a lifestyle for our family but which added something of value into the community.
The Christchurch Earthquake was the push come shove that resulted in us making an early start and the actual move to Kaikoura while still building our home - a 10 sqm tiny house on 5 acres of family land. We bought our first 3 Saanan milking goats and started practising the art of making cheese.
Within a year that small herd had grown to 7, and we had a small cheese plant set up. Milking by hand everyday, we soon established our first goat’s milk cheese. Rewarded in 2013, winning several medals at the NZ Speciality Cheese Awards and gaining significant recognition for our budding brand.