Discover the rich history of Mainland over the last 60 plus years
Using one of the greatest resources our small country has to offer - Dairy - we built Mainland on the traditions of craftsmanship, integrity, care and a huge amount of Kiwi pride. It’s a simple philosophy really, use ‘the best of everything Kiwi.’ You see, as New Zealander’s we know that good things take time – and at Mainland over 60 years later we’ll take as long as you want us to, so you can enjoy the finest cheese in the country.
The very beginning
Armed with a huge amount of charisma and big dreams to match, Food Technologist and visionary Peter McConnon set up a two year contract to supply Auckland Food Products with South Island cheese from Otago. Essentially making the first big supply connection between both Islands and setting the wheels in motion for Mainland as you know it today.
The Mainland brand was registered with the Intellectual Property Office of New Zealand and officially launched.
Based in Dunedin
Mainland builds its own premises in Dunedin.
Mainland moves into larger scale dairy production by building its own dairy processing business in Dunedin on Macandrew Road. Eventually coolstores, warehouses and offices were added to the premises along with an ever-growing roster of about 130 staff. It remained open until around 2006.
Mainland turn 50!
Mainland turns 50, celebrating a history of fine mature cheddars, a trusted quality product range and proven craftsmanship.
Mainland's new packaging hits the shelf, an exciting new TV campaign launched.
Tasty Light is launched
Mainland launches Tasty Light and the Mainland Natural Snacking Range
Tasty Light was introduced as our full flavour reduced fat cheddar winning international awards in the process. Whilst go-to favourites Edam, Tasty and Colby started popping up in lunchboxes with the launch of our natural snacking range.
Thanks for exploring our timeline.
Mainland might be half a century old now and time is always ticking on, but just as any Cheese Master will tell you “Cheese is ready when it’s ready”. So like the aging of our cheese this story continues…