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Oamaru is the largest town in North Otago, in the South Island of New Zealand, it is the main town in the Waitaki District. It is 80 kilometres (50 mi) south of Timaru and 120 kilometres (75 mi) north of Dunedin on the Pacific coast; State Highway 1 and the railway Main South Line connect it to both cities. With a population of 14,000, Oamaru is the 28th largest urban area in New Zealand, and the third largest in Otago behind Dunedin and Queenstown. The town is the seat of Waitaki District, which includes the surrounding towns of Kurow, Weston, Palmerston, and Hampden. which combined have a total population of 23,200.
Brie is a soft cow's-milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France. Brie typically contains between 60% and 75% butterfat, slightly higher than Camembert.
Caerphilly is a hard, crumbly white cheese that originated in the area around the town of Caerphilly, Wales. It is thought to have been created to provide food for the local coal miners. The Caerphilly of that period had a greater moisture content, and was made in local farms. At the start of the 20th century, competition for milk in the local area saw production decline, and Caerphilly production was gradually relocated to England.
Camembert is a moist, soft, creamy, surface-ripened cow's milk cheese. It was first made in the late 18th century in Camembert, Normandy, in northwest France. It is sometimes compared in look and taste to brie cheese, albeit with a slightly lower butterfat content than brie's typically 20% - 25% by weight.
Cooleeney Farm produces a number of cheeses from both cow's milk and goat's milk from their premises near Thurles in County Tipperary, Ireland.
Gubbeen Cheese is a surface ripened, semi-soft, cow's milk cheese with a pink and white rind. The flavours are creamy with mushroom and nutty aftertastes but vary depending on maturity of cheese. Gubbeen Farmhouse Products also produce a Smoked Gubbeen.
The Ngapara and Tokarahi Branches were two connected railway branch lines in northern Otago, New Zealand, part of the national rail network. The Ngapara Branch opened in 1877 and almost all of it closed in 1959; the remaining few kilometres, called the Waiareka Industrial Line, were removed in 1997. The Tokarahi Branch branched off the Ngapara Branch. It operated from 1887 until 1930 and was originally known as the Livingstone Branch, though it never progressed beyond Tokarahi to Livingstone. In early 2008 there is a proposal to reinstate the first 4.5 km of the Ngapara Branch.
Oamaru Airport is an airport located 20 km north of Oamaru alongside State Highway 1, at Hilderthorpe in the North Otago region and the Waitaki District of New Zealand.
Coulommiers is a soft ripened cheese from Coulommiers, Seine-et-Marne, France. It is made from cow's milk, and is usually in the shape of a disc with white, bloomy, edible Penicillium candidum rind. When produced as an artisanal or "farmhouse" cheese from unpasteurized milk, it has some reddish blush in parts of the rind. The period of ripening when made of pasteurised whole milk is about four to six weeks. The fat content is 40 per cent.
J&L Grubb is an Irish cheese manufacturer, making cows' milk and goats' milk cheeses on their farm near Fethard, South Tipperary.
Florence Lucy Appleby MBE was an English traditional cheesemaker. She created 'Mrs Appleby's Cheshire' which, by the time of her death, was the last remaining Cheshire cheese to observe the traditions of using unpasteurised milk from the farm herd, being bound in calico cloth and matured on-farm. Appleby co-founded the Specialist Cheesemakers Association to defend the use of unpasteurised milk in cheesemaking.
Beecher's Handmade Cheese is an artisan cheesemaker with retail locations in the greater Seattle area and several airports. The company was founded by Kurt Beecher Dammeier in 2003 and opened in Pike Place Market after Dammeier obtained a difficult to obtain storefront lease in the Market. Because Dammeier had never been a cheesemaker, he sought out the assistance of Brad Sinko, who helped run a family cheese-making business in Oregon. A second location was opened in 2011 Manhattan's Flatiron District; this closed in October, 2022.
The Marin French Cheese Company is a manufacturer of artisan cheese located in rural west Marin County, California. The company was founded in 1865 by Jefferson Thompson, and produces cheeses under the Marin French Cheese brand name. It is the oldest continually operating cheese manufacturer in the United States.
Glyde Farm Produce was set up in 1996 by Peter Thomas who spent the next several years researching the market in Ireland for suitable dairy products. Peter and Anita Thomas started making Bellingham Blue cheese at their family farm at Mansfieldtown in County Louth, Ireland, in 2000.
Carrigaline Farmhouse Cheese is a maker of semi-soft cheese made from cow's milk in Carrigaline, County Cork in Ireland. The O'Farrell family have produced cheeses on their farm in County Cork since 1988 using milk from their Friesian cow herd. The O'Farrell family business has since grown into a producer of artisan cheeses which have won several accolades and international cheese awards.
Abbey Cheese was an Irish cheese manufacturer, making cows' milk and goats' milk cheeses in Portlaoise, County Laois. The manufacturing company, Abo Cheese Company Limited, ended operation in 2017.
Ardsallagh Goat Farm is located at Carrigtwohill, County Cork. Three types of cheese are made from their own herd and from locally sourced goat's milk. The cheeses are suitable for vegetarians.
Wicklow Farmhouse Cheese is a range of handmade cow's milk cheese made in Arklow, County Wicklow ranging from Brie cheeses to Cheddar cheese. A range of cheese are produced varying from fresh soft cheese to a Gouda style hard cheese.
References
- 1 2 "Whitestone Cheese". Otago Farmers Market. Archived from the original on 18 January 2020. Retrieved 28 August 2020.
- 1 2 "Whitestone cheesemaker Bob Berry honoured for services to industry". Stuff. 5 June 2016. Archived from the original on 28 August 2020. Retrieved 28 August 2020.
- 1 2 Mackenzie, Dene (7 November 2014). "Cheese-making success recognised". Otago Daily Times Online News. Archived from the original on 28 August 2020. Retrieved 28 August 2020.
- 1 2 Gillies, Shannon (7 October 2017). "Whitestone work finished on budget". Otago Daily Times Online News. Archived from the original on 28 August 2020. Retrieved 28 August 2020.
- 1 2 Owens, Peter "A specialty cheese leader Archived copy," Endex industry news.
- ↑ Tipa, Pam (13 November 2019). "Mouldy NZ cheese wins bronze at world contest". ruralnewsgroup.co.nz. Archived from the original on 28 August 2020. Retrieved 28 August 2020.
- ↑ Corry, Lucy (14 August 2019). "Oamaru's Berry family are breaking the mould with a special blue cheese". thisNZlife. Archived from the original on 18 February 2020. Retrieved 28 August 2020.
- ↑ Daish, Lois (13 May 2005). "Wheel treat". New Zealand Listener. Archived from the original on 21 April 2020. Retrieved 29 August 2020.
- ↑ Bruce, David (6 March 2010). "Whitestone's 23 reasons to say cheese". Otago Daily Times Online News. Archived from the original on 28 August 2020. Retrieved 28 August 2020.
- ↑ Bruce, David (5 March 2011). "Cheese-maker wins best haul of prizes". Otago Daily Times Online News. Archived from the original on 28 August 2020. Retrieved 28 August 2020.
