‘So do I,’ said Gandalf, ‘and so do all who live to see such times. But that is not for them to decide. All we have to decide is what to do with the cheese that is given us.”
We’ve ALOT of sheep in the shire. Up until now the market has supported a meat and wool only business model for generations of sheep farmers. Chance for a fellowship to milk more middle-earth sheep and make a true NZ mountain cheese for export?!
Presently, most NZ cheese consumed overseas is made with cows milk, its country of origin not required to be labelled so the consumer understands this at point of sale. For example, the UK’s @PilgrimsChoice select cheeses from New Zealand for their brand according to this blog by @lovefood. There are some brands however that are sold as proudly NZ products, and although not available in New Zealand in this format, they all share similar marketing content about what makes them New Zealandy:
Then Edun throws me a cheese curve ball. Produced and marketed in America as a ‘New Zealand style raw milk, raw cream, vegetable rennet cheddar.’ WTF. The kiwi history books testify to this style yet like many cheese styles worldwide, it has migrated and survives in the land of the free. With raw milk cheese permitted under the articles in NZ, time to bring back expat NZ cheeses.
If you see New Zealand cheese in your country, send me details to add to list! #CheeseSolidarity