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OUR CHEESE

The recipe for making Gouda cheese is very simple and well known but to make a consistently good cheese under varying circumstances during the dairy season requires skill and experience.
We make our Gouda cheeses the traditional way (which we feel is the only way for a quality cheese) that is a brine salted cheese with a natural rind and a protective cheese coat to prevent it from getting mouldy. The cheeses are cured on wooden shelves at 15 deg. C for up to 18 months, and require a lot of tender loving care during that time. They have to be turned every day! This way the cheese gets its character and full-bodied flavour.

THE PERFECT

COMPANION

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OUR STORY

The Meyer Gouda Cheese story began in a tiny village in the South of the Netherlands.  Fifty years later Meyer Cheese are one of New Zealand’s most awarded cheese makers.  Click here to read the full story.