Meyer Cheese is one of the most award-winning cheese companies in New Zealand, picking up Supreme Champion at the first New Zealand Cheese Awards in 1994 and a string of awards since including Champion of Champions at latest (2019) NZ Cheese awards. Meyer is a fully-fledged family affair. Miel took over as general manager after Ben and Fieke, who started the business, retired in 2007. In 2011, eldest son Geert came back from The Netherlands and is now head cheese maker. Meyer Cheese make Gouda cheeses the traditional way – that is a brine salted cheese with a natural rind and a protective cheese coat to prevent it from getting mouldy. The cheeses are cured on wooden shelves at 15 deg. C for up to 18 months and require a lot of tender loving care during that time. They have to be turned every day! Another key ingredient Meyer believe in is the milk come fresh from their own farm in the heart of the Waikato. Smoked Gouda Naturally smoked, this cheese is highly awarded and well balanced with a beautiful aroma. Champion Flavoured Cheese 2017 NZ Cheese awards Maasdam Beautiful looking cheese and it tastes just as good! Sweet & nutty flavour with a creamy texture. Goats Milk Gouda Made with 100% goats milk. Sweet, creamy and great for melting, salads or your evening snack. Goats milk cheeses also available aged and smoked. Champion Goat Cheese award 2017 NZ Cheese awards. Champion of Champion Cheese 2019 NZ Cheese awards. Cumin and Cloves Beautiful cumin and mellow cloves makes for a unique addition to your next cheese board. Aged for 9 months Sheeps Milk Gouda Made with 100% sheeps milk, this firm, full flavored gouda is perfect for your unique cheese board treat. Cumin Gouda is one of Meyers most popular cheeses, winning numerous Gold medals at the NZ cheese awards. Cumin Gouda comes in all ages from 4 weeks right up to 12 months, the most popular is the Mild (4 weeks) and Medium (8 weeks). Italian Herb The newest cheese in the range, Italian herb has great flavour, texture and looks great. An excellent choice for dinner parties and cheese boards but it’s hard to beat on a grilled cheese sandwich. Vintage Gouda The name says it all. Crumbly parmesan like texture and a bite like no other, this cheese has what most cheese lovers want a strong full-bodied flavour with Bite. After eating it lingers on the palate for quite some time. Use this one like Parmesan, a little goes a long way, so grate onto your pasta dish or use in that home-made pesto! Vintage Gouda is a keystone of the Meyer range, it contributed to the 2011 cheese maker of the year, 2012 Supreme champion and also it received the cheese of the decade for consistent achievement at the NZ cheese awards. Tasty Gouda Tasty Gouda is aged for about 9 months, at this age it still retains its smooth creamy texture but has started to develop that sharp bite and full bodied flavour which aged Gouda’s are famous for. Highly recommend as a cooking cheese as it grates, shreds and slices well complementing many a dish with its full bodied flavour and smooth texture. It also has really good melting properties so makes a flavourful cheese topping or home-made cheese sauce. Garlic & Chive For those who love Garlic, this Gouda is packed with Garlic to give it a good strong flavour the chives not only make the cheese look good but round off the sharpness of the garlic so you still enjoy the taste of cheese. Another highly awarded cheese winning numerous Gold medals. Fenugreek Gouda This cheese has an excellent aroma! The seeds give off a sweet smell which is evident once cutting open the cheese. The taste is also Mild, sweet and nutty. Since 2008 this cheese has consistently won Gold Medals and also taken home two category champions in that time. A must on a cheese board! Cracked Pepper For those who love pepper, try it! Cracked Pepper Gouda is made from cracked whole black and white pepper corns, hand mixed and aged for about 8 weeks. Excellent cheese for cheese boards or sandwiches but its best use would have to be a cracked pepper cheese sauce for your winter roast! Mild Gouda These are our two youngest cheeses in the Meyer Cheese range, Both matured to about 4 weeks of age these are both very versatile cheese which can be used in any type of dish or just eaten on its own.