Te Mata Cheese Company Now Open
31 October 2005

The doors of Hawke’s Bay’s artisan cheese factory and cafe are now open to the public.

The Cheese Café, at Te Mata Cheese Company’s factory site near Havelock North, was officially launched on Friday, 28 October at a VIP cocktail party for over 100 invited guests.

During the formalities, Hastings Mayor Lawrence Yule dispensed with ribbon-cutting and instead sliced into the first blue cheese ever made at the factory.

Guests sampled the Pacifica Blue, a sheep milk cheese, as well as other Te Mata specialities including Pania, a vine-ash rubbed brie style and pyramid-shaped goat’s cheese called Mt Erin.

Guests also had the opportunity to see inside the newly completed café, retail area and temperature-controlled tasting room. Windows through from these areas into the factory and maturing rooms offered insight into the cheesemaking process.

Te Mata Cheese has been producing over ten cheese styles at the Havelock North site since April under the skilled eye of cheese master, Andrew Huxford.

The Wellington-born cheese specialist completed the University of Melbourne Master Cheesemaker course in 2003 and has produced award-winning soft, semi-soft white mould, blue mould and hard-pressed goat and cow milk cheeses.

Te Mata Cheese Company’s managing director Karryn Bish says Mr Huxford has been putting his expertise to good use in Hawke’s Bay, with some excellent results.

“The feedback we’ve had has been incredibly positive” Mrs Bish says.

“Locals are particularly excited about being able to buy premium Hawke’s Bay-made cheese at long last.”

The Te Mata Cheese range includes top quality, hand-made fresh, white-rinded and blue cheeses. Production is projected to be 50 tonnes per annum by the end of the first year, and will increase over three years to around 200 tonnes.

Te Mata Cheese products are now on sale at the Havelock North centre, as well as from the Hastings Farmers Market and specialist food outlets nationwide.