Fonterra cements position as the big cheese!
Fonterra has cemented its position as the country’s number one cheesemaker by picking up nine NZ Champion of Cheese trophies this year.
"And we source that with the help of Fonterra from farms around the Motukarara areas," says Daniel Shields.
"So, it's local fresh milk that comes to us straight from the farm."
The gouda was pronounced "delightful" by the judges who also noted its "lovely chewy fudgy texture. Pronounced fruit, sweet, umami flavours. Excellent."
The FSQSNZ (Food Safety Quality Solutions) - sponsored Champion of Champions Mid-Sized was one of four trophies awarded to Barry's Bay. The winning Gouda also won the AsureQuality Champion Dutch-Style; its Canterbury Red won the Tetra Pak Champion Retail Cheddar Cheese; and a parmesan won the Sabato Chefs' Choice.
The Barrys Bay factory is a popular landmark and stop-off on the road between Christchurch and Akaroa, nestled at the very northern end of Akaroa harbour.
Founded in 1895, it is the only survivor of several small dairy cooperatives that once flourished on Banks Peninsula. Shields worked as its distributor for 5 years before buying the company with his wife Amy in 2017, in time to celebrate its 125th anniversary in 2020.
"We've got a history of performing well but this was an exceptional year," said Shields. "To win the Champion of Champions for the small to medium-sized cheese makers was very pleasing."
The company uses cow's milk almost exclusively, all sourced locally, and makes just one sheep's milk pecorino.
With 15 staff, Shields gave credit to his loyal team of cheese makers, some of whom have been with Barry's Bay for nearly 20 years, and who work consistently to improve the product all the time.
However, the head cheesemaker, Pete Corbitt, lives at Little River which was among the areas of Canterbury hardest hit by the big storm that coincided with the cheese awards event in Hamilton. He was unable to get out to attend the event.
Shields says the company makes about 24 different "amazing cheeses from fantastic New Zealand milk" but it is getting harder to sell it to New Zealanders because of the restrictions imposed by New Zealand's supermarket duopoly.
While Shields says this reporter's local supermarket - Fresh Choice in Merivale, Christchurch - has been a very loyal supporter, generally what's happening is that the range of cheeses they can supply to supermarkets is being reduced all the time.
"They want a higher margin, they want lower pricing, and they want fewer different types of cheese in the categories so that it's easier for them to manage with lower staff levels.
"When 85% of grocery purchases are made through major supermarkets, it's hard to break that mould but we're always looking and we know from consumers that they are looking for alternatives as well because we service them directly through food shows and so on."
