Kaimai cheese is among the best in the country following success at the 2010 Cuisine New Zealand Cheese Awards.
In just its second year of entering the awards, the Waikato-based Kaimai Cheese Company’s medal haul includes three golds, three silvers, four bronze and a trophy.

Kaimai Cheese Company cheeses swept the awards.

Among its award winners are a bocconcini, feta and creamy blue.
While Kaimai may be a relative newcomer to the industry, it draws heavily on the old with its factory right next door to the original 1886 Waharoa Dairy Factory. Kaimai has also borrowed its traditional cheesemaking techniques from Europe.
“Right from the start, Kaimai has been dedicated to using all the traditional methods that guarantee a real depth of flavour in its cheeses,” says Kaimai Cheese Company general manager Sheryn Cook.
“Kaimai cheeses are made with a dedication to old, traditional methods for each variety. This ensures all the advantageous micro-organisms and flavour compounds come to the fore and produce unbeatable taste and texture.”

Kaimai’s award-winning cheeses:
Cheese Name Cheese Makers Name Award
Te Mata Creamy Blue Benny Mathews Gold, Bronze
Te Mata Irongate Benny Mathews Silver
Te Mata Kidnappers Benny Mathews Bronze
Te Mata Pakipaki Benny Mathews Silver
Kaimai Feta Allan Gillett Trophy, Gold & Silver
Kaimai Creamy Blue Allan Gillett Gold, Bronze
Kaimai Bocconcini Chris Williams Bronze