Wholesmoked NZ-Smoked Cheese

Description

Wholesmoked NZ-Smoked Cheese.

A unique methodology and a prototype machine is used to extract the very best smoked flavour from native woods such as Manuka and Pohutukawa (the latter all from trees felled during the massive slips at Matata in 2004, as Pohutukawa is otherwise a protected tree).

Wholesmoked uses a variety of cheese types, including Gouda, Edam, Havarti and some lesser-known such as soft Cheshire. And there is also a choice of Parmesan, Romano, Cheese made with vegetarian rennets and a wide range of cheddars.

The smoking process is labour intensive where each block of cheese is handled from start to finish, and it’s the finishing touch that create the difference, right down to dipping each cheese into mineral wax to ensure they stay soft, and for ease of handling.

Award Winning Smoked Cheese

1 Silver (Tasty Cheddar) Cuisine NZ Champion of Cheese Awards 2008

1 Bronze (Kaimai Red) Cuisine NZ Champion of Cheese Awards 2008

2 Bronze Cuisine NZ Champion of Cheese Awards 2007

2 Gold’s Cuisine NZ Champion of Cheese Awards 2006

1 Bronze Cuisine NZ Champion of Cheese Awards 2006

Creamy Red Havarti – more cream content than most other varieties – mature

Te Whero Colby (reddish/yellow colour) - mature

Kaimai Red – cheddar – mature

Monterey Jack – American/south African favourite . A Colby/Cheddar cross in texture. Good for grilling and as a table cheese – mature.