Best New Zealand Pasteurized Milk Cheese Types
Whitestone Farmhouse is an artisan cheese made from cow's milk, originating from New Zealand. The cheese is covered in penicillin candidum rind. Underneath it, the texture is springy and elastic, while the aromas are fresh and grassy. The flavors are lemony and citrusy.
When young, the cheese has a nutty flavor with hints of fresh sea breeze, but the flavors become more pronounced with aging. It's recommended to serve it at room temperature on a cheese board with plain crackers on the side. The cheese cooks well so it can also be grilled, baked, or used in sauces.
Pair with
Evansdale Farmhouse Brie is a New Zealander cheese hailing from Waikouaiti. The cheese is made from pasteurized cow's milk. Underneath its bloomy rind, the texture is firm, smooth, soft, and creamy. The aromas are grassy, while the flavors are mushroomy and buttery.
Each of the big wheels is handmade, and the cheese is best when cut into half. Evansdale Farmhouse Brie goes well with both red and white wines, and there is also a smoked version of the cheese with pronounced creamy and smoky flavors.
Mainland is a New Zealander cheese made from pasteurized cow's milk. The cows are fed a diet of high-quality grass while grazing outdoors, resulting in a golden yellow color and sweet, creamy notes of the cheese. There are four types of Mainland cheese: sharp Cheddar (rich and sharp flavors), vintage Cheddar (strong), organic Cheddar (subtle and mild), and Egmont (nutty).
The Cheddars should be paired with wines such as Merlot, Pinot Noir, and Sauvignon Blanc, while Egmont should be paired with Chardonnay, Pinot Grigio, Riesling, Syrah, and sparkling wines.
Airedale is a New Zealander cheese made from cow's milk. Underneath its waxed rind, this semi-soft cheese has a smooth texture with curd holes which appear occasionally. The flavors are salty, tangy, and milky, while the aromas are intense and grassy.
It is often said that Airedale melts on your tongue. The cheese is named after the eponymous farming district and its place of production, located in North Otago's rolling lowlands. It is recommended to pair it with Zinfandel wine.
Mahoe Aged Gouda is a New Zealander cheese hailing from the Northland region, where it's produced by Mahoe Farmhouse Cheese. The cheese is made from pasteurized cow's milk and it's aged for at least 10 months before consumption. Underneath its natural rind, the texture is firm, dense, and chewy.
The aromas are fruity, while the flavors are savory, fruity, and buttery. It's recommended to pair this very old Gouda with a glass of Cabernet Sauvignon for the best experience.
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