Established in 1995, Rick and Carol Thorpe’s Waimata Cheese Company is the largest independent cheesemaker in New Zealand, producing more than 300 tons of soft and blue cheese a year. Despite this, its large Camembert is traditionally mold-ripened and among the best of this cheese style in New Zealand.
Cheese size
In the lower right corner of the displayed image, there is a symbol. This symbol provides an at-a-glance visual guide to the approximate size of the cheese in relation to an average-sized hand. When a cheese has its size listed as “various,” the symbol indicates the size of the cheese photographed. Where the symbol is missing, the sizing information was unavailable, or the cheese is soft and sold in tubs or pots.
Tasting notes of this cheese
When young, it is mild and milky, but once ripe can either develop into a light runny vanilla cream or become strong and “farmy”.
How to enjoy of this cheese
Serve in a properly made fresh crusty baguette, ideally with a good sparkling or light white wine.
| NEW ZEALAND | Gisborne, East Cape |
| Age | 4–7 weeks |
| Weight and Shape | 1 3⁄4 lb (800g), round |
| Size | D. 7 1⁄2 in (19cm), H. 3 1⁄2 in (9cm) |
| Milk | Cow |
| Classification | Soft white |
| Producer | Waimata Cheese Company |