Meyer Cheese invests $3.5 million in state-of-the-art Waikato facility
Boutique Waikato cheese producer Meyer Cheese is investing in a new $3.5 million facility, designed to boost capacity and enhance the company's sustainability credentials.
He dedicated the awards to his parents Ben and Fieke Meyer, who founded the business 50 years ago and are now retired, and also to his current team.
"They're the ones in there every day doing the work, making the calls, and really caring about the end result," Miel Meyer told Dairy News.
Meyer Cheese picked up the top prize for Mid-Sized Cheese and Dutch-Style Cheese for its Vintage Gouda, Farmhouse Cheese Trophy and Export Cheese Trophy for its Smoked Gouda.
Miel Meyer says there was also a bit of relief to get the awards.
"I still remember being a kid when mum and dad came home with the Supreme Champion back in 1994 - that set the standard incredibly high. In many ways, I feel like I'm just here to support and carry that forward."
He says the awards also show that the company is on the right track.
"At the same time, it keeps you honest - because you know you've got to turn up again the next day and do it all over again."
He says there's no real shortcut to success in cheesemaking.
"It comes down to consistency, discipline, and respecting the process. Cheesemaking is a craft - you can't rush it."
Meyer Cheese owns a dairy farm, next to its factory. Fresh milk is piped from the farm to the processing plant daily.
Miel Meyer says they are fortunate in New Zealand to have access to exceptional milk, as that's where it all starts.
"We focus heavily on milk quality and getting the fundamentals right. Just as importantly, we trust our team to take ownership of what they do.
"Over time, that creates a culture where high standards are simply the norm, not something you aim for occasionally.
"From there, it's about patience - allowing the cheese the time it needs. A lot of what we do is cellar-aged, and that's where the real character and depth comes through."
Miel Meyer says his parents - Dutch immigrants - have been "absolutely foundational".
"Everything we do today is built on their values - hard work, integrity, and a real passion for cheesemaking.
"They took a huge risk coming to New Zealand and starting from scratch, and that resilience still shapes the business. It's not just a legacy - it's something we actively try to honour and build on every day.
"Mum and Dad have been retired for quite some time now, but I'm very lucky - I still get to have lunch with them most days.
"We're constantly bouncing around ideas and talking cheese (usually while eating it). It keeps me grounded and connected to where it all began."
