FAQs
Q. Where can I buy Te Mata Cheese products?
A. All Te Mata Cheese products are available for sampling and purchase at The Cheese Cafe in Havelock North.
You can also buy Te Mata Cheese products at selected outlets around the country, and they are featured on the menus of many wineries, restaurants and caterers nationwide.
Q. How is cheese made?
A. Making cheese is a simple eight-stage process:
Step 1. Milk is pasteurised. Milk is heated to a high temperature, held at that temperature for a short time, then cooled to destroy all harmful bacteria (pasteurisation).
Step 2. Starter is added. Pasteurised milk is transferred to cheesemaking vats and a starter culture of selected bacteria is added. The bacteria acts on the lactose (milk sugar), breaking it down to form lactic acid and starting the cheese production process.
Step 3. Rennin is added to set the curd. Vegetarian rennin (or rennet) is added soon after the starter culture. It sets, or coagulates, the casein in the milk to form a curd. Some cheeses are made without using rennin or rennet, instead some other coagulant is used, e.g. acid. These cheeses are generally soft, fresh cheeses with a short shelf life.
Step 4. Curd is cut. Fine wires set in frames are drawn through the curd to cut it into small cubes. A liquid, whey, is released when the curd is cut.
Step 5. Curd is heated. The curd and whey mixture is stirred and heated gradually. This increase in temperature causes the curd to shrink, resulting in the expulsion of whey.
Step 6. Curd is placed in the moulds. The curds are placed into moulds called hoops. The size and shape of the hoop determines the size and shape of the cheese. The cheeses are turned or pressed to join the curds together. This forms the body of the cheese. The cheese may be pressed to expel more whey.
Step 7. Cheese is taken out of the moulds. The cheese is taken out of the hoop and packed or ripened. Depending on the type of cheese being made, the cheese may be encouraged to grow mould, form a rind, be washed or brined.
Step 8. Affinage. Cheese is matured, according to the desired flavour, texture and age of that cheese. The affineur (cheesemaker) controls the ripening process.
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Q. How should I store my cheese?
A. Please refer to the Cheese Care section, but allow cheese to come to room temperature before serving in order to develop its full flavour.
Q. Does cheese like blue and white mould cheeses need to be allowed to ‘breathe’?
A. Yes, unwrap and allow them to ‘breathe’ before serving. That’s the best way to maximise their flavour, colour and texture.
Q. Should I throw out any cheese that has passed its ‘best before’ date?
A. This date is an estimate of when this cheese is just past its peak of maturity. Producers are quite conservative though, so if you prefer a riper taste, then let your taste buds decide – as long as the cheese has been stored and handled appropriately, of course! If it is a fresh cheese (e.g. Feta, cream cheese, sour cream, curds) we recommend following the ‘best before’ indicator.
Q. What should I use to re-wrap cheese?
A. If possible, re-use the wrapper they came in, otherwise use wax paper or aluminium foil then place in the fridge in air-tight containers. Please refer to Cheese Care
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Q Do I have to throw out cheese that’s developed its own mould in my fridge?
A. Not necessarily. Cut off any mould that forms on hard cheeses – the flavour of the cheese underneath should be fine.
Q. I want to serve a cheeseboard as part of a special dinner – how do I choose what to serve?
A. There are a number of ways you can do this, including offering a selection of cheeses (allow approximately 60-100 grams of cheese per person) or by simply focusing on two or three cheeses with tempting bread, fruit and wine. Try to choose cheese of different shapes, colours and textures with variation of flavours.
Q. What is the rind of Brie made of?
A. Harmless, edible penicillin mould. Wax rinds are not edible.
Q. What is the French name for a cheesemaker?
A. An Affineur
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Q. What is rennet?
A. It is an enzyme present in the stomach of all milk fed animals; its purpose is to coagulate mother's milk, in the infant's stomach, into solids and liquid. Cheesemakers have learnt to extract this enzyme and used it to make cheese. The liquid is drained off and the solids or curds are converted into thousands of different cheeses around the world. Te Mata Cheese uses Vegetarian Rennet in all cheese making.
Q. If i am a Vegetarian can I consume Te Mata Cheese?
A. Yes, please see above note on 'What is rennet?'
Q. What factors influence the flavour of cheese?
A. Many things, including: soil, water, temperature, composition of milk, cream, content, moisture content, salt, firmness of set, size of curds, whey content, shape of hoop, size of hoop, brining, acid level, pressing, mould spores, mould, development, age, wrapping material, whey content, additives. Cheesemaking is an ‘Art form’ not a science. Each cheese is a living object with the above factors affecting each batch, not any cheese is the same.
Q. How are the small holes in cheese created?
A. Before rennet is added to the milk, a special starter culture is added that encourages a more active fermentation process than other starters. This heightened activity causes bubbles of CO2 to form and 'burst' inside the cheese while it is maturing - each burst creates another hole.
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Q. What is blue cheese?
A. Blue (blue veined) is a white cheese with blue veins. It is inoculated with Penicillium Roquefort mould. The cheese is dry salted and a week after this process; then the cheese is pierced with stainless steel needles to allow oxygen to get to the blue mould, as blue mould will only grow when exposed to oxygen. It’s not made by piercing the cheese with copper wire, like many people seem to think!
Q. Is it safe to eat the rind of blue cheese?
A. At Te Mata Cheese we age our blue cheeses for a length and with that development a natural rind is formed. It is safe to consume and is a sign of a ‘fantastic’ cheese. If you would like to remove it just use the back of your knife to scrap the excess off.
Q. I’m allergic to cows' milk cheese - can I eat goat or ewes milk cheese?
A. Many people who are allergic to cows milk products have no reaction to goat or ewes' milk products, but it’s best to seek medical advice first.
Q. Can I eat cheese when I am pregnant?
A. During the early stages of pregnancy it’s best to avoid soft cheeses (as well as chicken, pate, cooked meats, prepared salads, sea food, etc) whether they are pasteurised or not.
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Q. I love all cheese but I’m trying to lose weight – what’s best for me?
A. Softer cheeses generally have less fat because of their higher moisture content. In cooking, by using a small amount of tasty cheese rather than a large amount of mild cheese one can achieve the same taste with less calories.
Q. Can I freeze cheese?
A. Yes, if the cheese has reached the desired maturity. The rind of the cheese becomes slightly drier and partial flavour loss. Please experiment with a little first to see if it works for you.
Q. Are Te Mata Cheese products made with unpasteurised milk?
A. No. Under legislation all cheeses in New Zealand must be made with pasteurised milk. Legislation has been lifted that NZ is able to import unpasteurised cheeses.
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