At Mainland the real story is in the way we craft our cheese and butter. We know the little things make all the difference and that good things take time, which is why we never give into the temptation to rush. Only care and attention deliver the best results.

Learn more about how our butter and cheeses are specially crafted the Mainland way. 

Butter

There's nothing more satisfying than a spread of Mainland butter on toast with jam. With five different varieties of butter to choose from, each is lovingly crafted by separating the cream from the milk before it's churned to make it extra soft and rich. 

Colby

Our Colby Cheese is softer, moister and milder than our other cheeses, this is because we craft it using a special washed curd process. The point of difference in Colby is that the curds don't go through the cheddaring step. 25% to 30% of the whey is taken from the vat and replaced with warm water. This reduces the acidity and creates the sweet, flavoured Colby Cheese we all love. 

Edam

This mild, nutty fridge staple is crafted by using a traditional Dutch washed curd method. Farm fresh skim milk is pasteurised and pre-ripened with selected starter cultures, 25% to 30% of the whey is taken from the vat and replaced with warm water. This reduces the acidity and creates the sweeter flavour of Edam.

Egmont

Crafted similarly to cheddar but with an additional dairy culture added for that more nutty and savoury flavour, our Egmont cheese is made with farm fresh milk which is delivered to our cheese factory each day. Here it's pasteurised and pre-ripened with selected start cultures.

Epicure

Epicure is aged for up to 36 months for a strong flavoursome bite and crumbly texture. Farm fresh milk is pasteurised and pre-ripened, the curds are then cooked at 40°C, chipped or milled, dry salted, pressed and left to age. A fun fact; it takes about 10 litres of whole milk to make one kilogram of Epicure Cheddar.

Mild

Farm fresh milk is pasteurised and pre-ripened, the curds are cooked at 40°C, chipped or milled, dry salted, pressed and aged for around six months to produce our mildest tasting Cheddar Cheese. 

Mozzarella

A mild Italian-style cheese, our Mozzarella is boiled and stretched to give it that stretchy quality and beautiful mild flavour.

Noble

Noble Cheese is crafted with a unique starter culture which allows us to craft a Cheddar that is full in flavour with 30% less fat. Farm fresh milk is delivered each day to be pasteurised, the milk is then pre-ripened with selected starter cultures, curds are cooked at 40°C, chipped or milled, dry salted, pressed and aged for around six months.

Organic

Crafted using delicious New Zealand milk, our Organic Cheddar Cheese is a product of its environment and has a natural advantage. The cool, temperate climate is ideal for natural aging of our fine cheeses, and the cattle are able to graze on lush, sweet, green grass all year-round lending a unique and distinctive flavour to the cheeses.

Organic Cheddar is made using farm fresh organic milk. After the curds are cooked at 40°C, chipped or milled and then dry salted, the cheese is pressed and aged for around six months.

Parmesan

To achieve the pleasant sharp flavour and hard dense texture of our Parmesan Cheese, it’s cooked, pressed and carefully matured.

Parmesan is very high in protein, phosphorus and calcium. One kilogram of Parmesan contains the nutritional equivalent of 17 litres of high-quality milk.

Smoked

Perfectly aged and hand-dipped for a subtle wood smoked flavour, Mainland Smoked Cheese is made with farm fresh milk which is delivered each day to the factory to be pasteurised and pre-ripened.

Cheddar is made by cooking the curds at 40°C which are then chipped or milled, dry salted, pressed and aged for around 12 months. Before packaging, the cheddar is bathed in hickory smoked liquid to create that subtle smokey flavour.

Swiss

Our Swiss Cheese is made at a higher than normal temperature where a propionic culture is used to produce the sweet, nutty flavours and 'swiss eyes' (holes) throughout the cheese.

The distinctive holey appearance is a result of carbon dioxide released during the maturation process. The size of the holes can be controlled by changing the acidity, temperature and curing time.

It takes about 10 litres of milk to make one kilogram of Swiss Cheese.

Tasty

Tasty is an all time Kiwi favourite, it's crafted using delicious farm fresh pasteurised New Zealand milk. The curds are cooked at 40°C and then chipped or milled, dry salted, pressed and aged for up to 18 months. 

Vintage

One of our favourites, our Vintage Cheese is matured for up to 24 months to give it that strong, sharp flavour. Farm fresh milk is delivered each day to be pasteurised, it's pre-ripened with selected starter cultures, them the curds are cooked at 40°C, chipped or milled, dry salted, pressed and aged.

Blue Vein

Our Blue Vein Cheese is lovingly hand-turned to ensure the marbling throughout each block is evenly spread.

Farm fresh milk is delivered each day to be pasteurised and pre-ripened with selected starter cultures, then creamy semi-soft curds are hand-moulded into hoops and then dry salted. Two days after salting, the young cheese is pierced to allow the blue veins to develop through the air spaces and create a velvety blue rind.

Blue Brie

Farm fresh milk is pasteurised with extra cream added to the vat. The curds are cut large, warmed and stirred slowly, then gently hooped and drained. After a light salting the young cheeses are pierced then sprayed with white mould.

Brie

Farm fresh milk is pasteurised and pre-ripened with selected starter cultures. Extra cream is added to a vat of milk where the curds are cut, warmed and stirred slowly, then gently hooped and drained. After a light salting, white fluffy rinds grow and the cheese matures to perfection.  During maturation our Brie is turned by hand each day to ensure consistency of moulding of the cheese.

Camembert

Wecraft our delicous Camembert similar to our Brie Cheese. Extra cream is added to the vats of farm fresh milk, the curds are cut large, warmed and stirred slowly then gently hooped  and drained. After a light salting white fluffy rinds grow and the cheese matured to perfection. It is hand turned daily to ensure even consistency and moulding.

Creamy Blue

How do we get our Creamy Blue Cheese so creamy? Extra cream is added of course!

Farm fresh milk is pasteurised and the extra cream is added, as well as blue mould and dairy cultures. The young cheeses are pierced on day two and blue veins develop over the next two months through the creamy rich body.

Feta

Our Feta is a fresh cheese which is held in brine ready for you to enjoy. Farm fresh milk is pasteurised and pre-ripened with selected starter cultures. Our Reduced Fat Feta is made using a traditional Greek recipe, with less cream and has a milder flavour.

Gouda

Our famous Gouda Dutch-style cheese is made with whole milk using a washed curd method for a mild flavour and a creamy buttery texture.

Farm fresh milk is pasteurised and pre-ripened with selected starter cultures, the curd is pre-pressed before hooping and pressing and then left to age for at least three months.

Haloumi

Crafted using the traditional Cypriot cooked curd method to ensure firmness with a mild slightly salty flavour, our Haloumi Cheese is made with farm fresh milk which is pasteurised and pre-ripened with selected starter cultures.

Fresh salted curds are made very similar to our Feta, and then pressed and cooked in hot whey, when the Haloumi rises to the surface they're ready to be packeged for you to enjoy!

Havarti

Aged for six to eight weeks, Havarti is made using farm fresh milk which is pasteurised and pre-ripened with selected starter cultures. Curds are pre-pressed before hooping and pressing then the aging process begins!