At Mount Eliza Cheese, in the hills behind Katikati in the Bay of Plenty, we have created a small artisan creamery where we specialise in making traditional hard rinded cheeses with the personal touch.  They are hand made and cloth bound, then matured for up to a year or longer.

Our cheeses are handmade in small batches, from pasteurised cows’ milk, producing about 100kg per make.  Once the cheeses are off the press, we wrap each one in muslin bandages and then they are put away to mature for up to a year or longer.  Each cheese weighs around 7 kgs when mature.  They are turned daily at first, then less often as they reach maturity.  

Cheese makers, Chris and Jill Whalley, have extensive experience in making quality cheese and  their aim is to produce interesting, delectable cheeses with a strong local identity.