The better the ingredients,
the better the cheese

Milk quality greatly affects cheese quality.

We use fresh milk from New Zealand and Australian pasture-raised cows, and during cheese-making we carefully manage its composition, including fat and protein content to create our range of NZMP cheeses.

Rennet

Rennet is an enzyme that separates milk into curds (that become cheese) and whey. Although some natural cheeses are made without rennet, its use gives an enhanced, consistently high quality flavour and texture.  We make the majority of our cheese using vegetarian rennet - but we also use animal rennet to suit requirements.

We are the only cheese manufacturer in the world with its own culture house that is internationally certified. Over the years we found and collected over 100,000 unique strains that we can use in our cheese manufacture.

We have 16 dedicated experts employed in the manufacture and care of our cultures and they’re always looking out for new cultures. Our unique cultures are a major player in contributing to the final quality and characteristics of our cheese. They also allow us to create different cheeses to suit your needs.