Since 1895, they’ve been crafting award-winning cheeses right here on Banks Peninsula using traditional methods and fresh local milk. Today, you can watch the magic happen through a large viewing window between the shop and factory – offering a glimpse into the wonderful world of cheesemaking and a slice of New Zealand’s dairy history.
The cheesemaking season runs from September to May, when local milk is at its best. Production happens Monday to Friday (and sometimes Saturdays), but the shop is open year-round from 9am to 5pm (closed Christmas Day).
Be sure to try their Aged Gouda, Parmesan, and local favourite Canterbury Red – all winners at the 2025 NZ Champions of Cheese Awards. Perfect for your picnic basket or to take home as a delicious souvenir!