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photo: 123 RF
New Zealand cheesemakers are celebrating after winning 27 medals and two trophies at one of the world’s oldest cheese and dairy competitions.
Last weekend, more than 5,500 producers from over 50 countries competed in the 128-year-old International Cheese and Dairy Competition in the UK.
Franco Cesa, cheese expert and award ambassador afternoon New Zealand is developing its own unique cheese-making expertise.
“For a long time, we were a cheddar-producing nation, but over time, cheesemakers realized that … consumers were becoming more adventurous and wanted to try different styles of cheese.”
He said New Zealand’s taste had come a long way.
“When I came to New Zealand 20 to 40 years ago, I remember the fried camembert in the pub was the best. You know, we’ve come a long way.”
He said traditionally, New Zealand cheeses were local versions of European styles.
But as tastes change, producers must challenge themselves.
“The cheese they make now has absolutely nothing to do with European-style cheese.”
Producers across the country are becoming more adventurous, with one in Geraldine experimenting with deer milk cheese, a move that is starting to attract attention.
Cesa said it would also allow New Zealand to enter different markets.
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