Handmade
Mount Eliza Cheeses are handmade, drawing upon the cheesemaker's skill and experience rather than industrial processes.
Our cheeses are cloth-bound, then turned and brushed weekly, allowing the natural surface moulds to develop and to promote a healthy natural rind (without the use of plastic or wax).
As the cheeses mature the excess whey is evaporated though the cloth – this removes any soapy whey residue and ensures that the finished cheese is of the highest quality.
Cheshire
Silver Medal winner
2010 NZ Cuisine
Champion of Cheese Awards
Savoury and flaky with a lovely tanginess – lovely on a cheeseboard, perfect flaked into pasta and salads. Or match up with sourdough breads, grate into soups, melt into jacket potatoes and creamy sauces.
Red Leicester
Gold Medal winner
2010 NZ Cuisine
Champion of Cheese Awards
Smooth, sweet and nutty, this cheese is stunning on any cheeseboard and beautiful with rustic breads and pickles – a great all-rounder for sandwiches and especially good toasted.
Red Leicester grates and melts well to make stunning savoury dishes, e.g. Red Leicester and leek tarts, cheese straws.
Red Leicester is also a good choice with seafood as it complements rather than competes with delicate seafood flavours e.g. try Red Leicester grilled on hapuka steaks.
Double Gloucester
A very olde worlde recipe – around since the 8th Century. This cheese is famous from the sport of cheese-rolling
Another traditional favourite, Double Gloucester's colour derives from annatto, the extract of a South American berry.
Flavours are rich, sweet and buttery with a slight hint of apricot.
This cheese stands on its own for cheeseboards, snacks and sandwiches but is also beautiful in cooking.
Double Gloucester makes a very special luscious cheese sauce – fabulous with vegetables, fish and chicken dishes. Try making a Double Gloucester cheese sauce and serve with leeks, or chicken and leek pie.
Add a handful of grated Double Gloucester cheese to your fish pie – beautiful!
Farmhouse Cheddar
Silver Medal winner
2010 NZ Cuisine
Champion of Cheese Awards
Our Farmhouse Cheddar is an essential stock item for all serious cooks and foodies.
Once you taste and cook with a real cloth-ripened cheddar, you will not settle for anything less!
Mount Eliza's Farmhouse Cheddar is well aged with that beautiful texture and moisture balance that is appreciated by cheese connoisseurs.
Flavours are sweet, earthy and rustic with a full, satisfying, long-lingering finish.
Eliza Blue
Shamelessly rich and buttery.
This is the one cheese that you cannot stop nibbling!
Our Eliza Blue is shamelessly rich and buttery – not too pungent but beautifully balanced blue flavours with lovely sweet buttery notes.
Team up with fresh seasonal fruit and walnuts; melt inside pita bread with red onions; crumble into salads; make blue cheese and broccoli soup; top your own pizza base with pesto, Eliza Blue and red onion.
Wheta
Not the world's heaviest insect, but our own version of the Italian stuff
Our Wheta Cheese is like a fresh, young, crumbly Cheshire crossed with a traditional Feta.
We make a limited supply of this special cheese and take fresh to our markets when available. Try this: toss the Wheta through a salad of roasted pumpkin cubes with rocket leaves, black pepper and olive oil. Garnish with dry pan-roasted pumpkin seeds …. mmmm.