Waimata Cheese

General information

Waimata Cheese Company is owned by Carol and Richard Thorpe, and has been handcrafting artisan vegetarian cheeses in a small factory on the bank of the Waimata River in Gisborne, since it began operation in 1994. They are now the third largest specialty cheese maker in New Zealand, after Fonterra and Goodman Fielder and produce 300 tonnes of cheese annually, from three million litres of milk supplied by local dairy farms, their own included. However successful Waimata Cheese Company has become, the focus remains that the product be reflective of the Gisborne region and cultural diversity. Throughout the years, the Waimata brand has become well known by New Zealanders, and in 2007 a new brand, Longbush, named after a Longbush reserve, was added to the company’s range of products. Waimata Cheese Company specialises in Blue and White moulded cheeses and their product range includes camembert, brie, blue brie, blue vein, feta, double cream camembert and double cream blue brie, Taepo and Manuka soft cheeses. The cheeses are handcrafted using traditional techniques without the use of stabilizers or inhibitors to artificially extend shelf life. Waimata Cheese Company currently supplies to most supermarkets in New Zealand, as well as numerous hospitality companies. Waimata Cheese Company also partakes in the weekly Gisborne Farmer's Market , held every Saturday morning.