They are enjoying Whitestone hereLos Angeles, cast and crew of Scrubs TV.Hugh Hefner’s playboy mansion.Air New Zealand Koru Lounges.Hilton, Queenstown.Ritz Carlton, Atlanta GA, USA. First Class Qatar Airways.

Exported to Australia, Singapore, Hong Kong, USA, Pacific Islands. The journey continues…

World Class CheeseThe Whitestone family is committed to exceeding customer expectations, by creating world class cheeses through innovative excellence and teamwork.

UN I QU E AS

TH E LAND THAT

CREATED IT

Whitestone Cheese

3 Torridge Street

PO Box 67

45º South, Oamaru

North Otago, 9444, New Zealand

Tel 64-3-434 8098, Fax 64-3-434 8011

www.whitestonecheese.co.nz

In the limestone country of the central South Island, there is a place touched by a kind of magic that can’t be found anywhere else in the world. It’s in the air, the water, the pastures and the ancient white rock that inspired the name of Whitestone.

The subtle flavours that belong to Whitestone reflect the quality of the land, grass and water that give them birth. Clear, clean and tangy – a reflection of the windswept coast, and the powerful hills that frame a landscape of green serenity.

We trust you enjoy our cheese as much as we enjoyed making it.

LOCAL MILK PRODUCED ON “SWEET” LI M ESTONE COUNTRY I S TH E KEYI NGRED IENT TO WH ITESTONE’S D I ST I N CT CH EESE CHARACTER .

AS UN IQUE AS

TH E LAND THAT

CREATED IT

FO U R G EN ERAT I O NS I N TH E MAK I N GThe Berry’s are a 4th generation Otago farming family.

Whitestone Cheese was founded in 1987 as a diversification during the 1980’s rural downturn and a series of crippling droughts.

Bob’s experience in livestock trading was quickly applied to cheese trading.

The original factory was set up in Oamaru in a converted garage with milk sourced from local farms and one variety, Whitestone Farmhouse was launched.

The business slowly grew as an extension of the farming operation until todays purpose built factory was commissioned in 1996.

Son Simon joined the business bringing a new set of skills and the farm was sold to concentrate on growing the exciting family enterprise.

The Berry’s from left to right: Simon, Pepper, baby Mia, Annabel, Sue and Bob.

Clean water, rich soil, quality pastures, a temperate climate and contented cows all make for premium milk.

Milk quality is strongly influenced by regional variants and North Otago has long been recognised as healthy stock country.

OUR B EST ASSET

cHEESEMAKING OAMARU STylE

Wine matchingNo rules on cheese and wine matching, enjoy trying these combinations!

White mould cheeses: Chardonnay, Pinot Gris.

Semi hard cheese: Riesling, Sauvignon Blanc.

Aged Goats and Sheep’s cheeses: Riesling, Pinot Noir

Vintage Cheddar: Shiraz, Cabernet Sauvignon

Blue Cheese: Pinot Noir, Sticky Late Harvest wines

Windsor Blue dip and late harvest dessert wineScoop the cheese from a wheel of Windsor Blue without damaging the outer rind to a large mixing bowl. Mix in a high quality late harvest dessert wine to create a lumpy cottage cheese texture. Return mixture to wheel outer rind and serve with fresh crusty bread.

Cheese handlingDo not allow your cheeses to dry out. Keep loosely wrapped in the original wrap or alternately wax paper. Cheese needs to breath, do not store soft or semi soft cheeses in airtight containers.

Ripen your brie and camembert cheeses and serve when soft and runny at the edges. Should they smell of ammonia on opening give it time to breath, it will be perfectly ripe if the ammonia disperses.

Serving cheeseAllow your cheese to come up to room temperature before serving to release its full flavours.

Serve with plain wafers, bread and fresh fruit that compliment the cheese styles and flavours.

Honey is a great accompaniment to creamy blue cheese.

Serve between the main and dessert at dinner, cheese with wine is the perfect dish between these courses and leftovers can be enjoyed after dessert.

Mt Domet Double Cream with fruit and toffeeRipen a maxi wheel of Mt Domet Double Cream Brie.Layer with finely chopped nuts then fresh seasonal fruit and berries (dried fruit if out of season). Generously pour over hot melted toffee and allow to set. Slice and serve as a sweet decadent dessert.

FROM SUE BERRy’S K ITc H EN

2 Cheese PlatterA combination of premium ingredients into one convenient package. Contains Windsor Blue, Totara Tasty, wafers, quince paste, knife and box folds out to serving tray. 1 Gold Medal

4 Cheese SelectionPerfect presentation pack for a cheese board. This medal winning selection includes Airedale, Livingstone Gold, Totara Tasty and Windsor Blue.

GiftboxAn original wooden gift box containing six award winning varieties of our range. We courier New Zealand wide and will include your message in the box.

Cheese TinKeeps opened cheeses moist, contains unwanted odours and base can be a serving tray. A must for serious cheese lovers, includes a 300g wedge of Windsor Blue. 1 Trophy - 3 Gold Medals

The skill of our cheese makers is to convert premium milk into world class cheeses by artisan open vat techniques.

We embrace the latest packing and logistics technology to deliver cheeses in premium condition to our customers.

All of the 20 plus award winning varieties require different make techniques to produce these distinctly regional style cheeses.

Windsor Blue, our flagship cheese, has an exclusive blue culture that combines with North Otago’s full cream milk to produce an original world class champion blue.

Currently Windsor Blue holds ten trophies including NZ Supreme Champion in 2006.

Maturation can take from 10 days for white mould cheese to 18 months for hard cheese.

Presentation Selection Seasonal Lines

Parsons RockGoats milk brie, soft texture with a delicate flavour that strengthens at full maturity. Produced in both a pyramid form and traditional brie wheels. 1 Silver Medal

Lindis PassDeveloped from the historic 774 AD “Brie de Meaux” recipe, this high moisture brie requires careful ripening to release complex earthy mushroom flavours.

Five ForksMade from 50/50 Goat and Cow milk, this pressed variety develops pineapple nutty flavours with a sweet finish that enhance with aging.

Manuka FetaA unique NZ style feta, manuka essence is added to the oil to produce a feta with fantastic character. 1 Gold Medal - 1 Silver Medal

THE wHITESTONE RANGE

Aged AiredaleAged to produce a full bodied flavour profile with a strong to sharp finish that intensifies with maturity. This semi-soft variety is unique to Whitestone Cheese and is named after the Airedale farming district in North Otago’s rolling lowlands. 2 Gold Medals -

8 Silver Medals

FarmhouseA unique New Zealand cheese covered in fine penicillin candidum rind, Whitestone Farmhouse has a lemon-grass aroma and springy elasticity. When young it has a “sea breeze” freshness with a nutty edge that develops more character with age. Champion Original NZ Cheese 2005 - 3 Trophies - 3 Gold Medals -

7 Silver Medals

Windsor BlueSupreme Champion 2006, judges described it as a creamy blue with a soft buttery texture and a silky smooth mouth feel. It has a unique blue culture that dissects the rich curd and combines to produce a delicate flavour that intensifies with ageing. Supreme Champion 2006 - 10 Trophies - 12 Gold Medals - New Zealand’s most decorated cheese

Mount KyeburnAged cheddar smoked with natural maple smoke, providing a distinctive flavour. Great to add another flavour dimension to your cheese board.

DuntroonA semi-soft cheese variety that is aged in a blue wax. It has a compact ivory body which produces a subtle goats edge with a sweet finish. Delicate when young it ages well retaining its freshness. 1 Gold Medal

Chef’s BrieA soft textured ‘stabilised’ brie packed with flavour. This ready ripe variety is suitable for serving fresh or mature. 1 Gold Medal, 1 Silver Medal

Probiotic Brie &Probiotic CamembertWhitestone’s premium cheeses with additional health benefits. Using the natural Bifidobacteria (Bb-12) probiotic, you can now enjoy our traditional Brie and Camembert cheeses with added health benefits. 2 Bronze Medals

Highland BlueA classic traditional blue style, the curd is dissected by Whitestone’s unique blue culture, producing a strong full bodied flavour with a

sharp finish. 1 Bronze Medal

Moeraki Bay BlueA premium high cream blue produced in a 1kg log. The small log has a shorter maturation than its stable-mate Windsor Blue, producing a firmer texture and milder flavour with a rich full cream finish. Champion Blue 2005 - 1 Trophy - 1 Gold Medal - 2 Silver Medals

Livingstone GoldA distinctive North Otago sharp flavoured cheese produced in our traditional open vat. A natural additive, annatto is added to produce its golden colour, inspiration for naming it Livingstone Gold after North Otago’s historic Livingstone goldfields. 1 Gold Medal - 3 Silver Medals

Vintage Windsor BlueHand selected Windsor Blue wheels are aged for 6 months. This intensifies the flavour profile of the rich and full bodied creamy blue, to produce a connoisseur’s blue.1 Trophy

Danseys PassA natural rinded semi hard farmhouse style cheese, produced in a 1.5kg wheel. It has a delicate flavour and aroma that will strengthen with ageing. This cheese can be consumed young or will age to a robust but clean full goats flavour. 1 Gold Medal - 1 Silver Medal

Aged AiredaleAged to produce a full bodied flavour profile with a strong to sharp finish that intensifies with maturity. This semi-soft variety is unique to Whitestone Cheese and is named after the Airedale farming district in North Otago’s rolling lowlands. 2 Gold Medals - 8 Silver Medals

Fuchsia Creek FetaThis style of cow’s milk feta is low salt brined to retain its fresh full milk flavour. 2 Bronze Medals

Stoney Hill FetaA low salt brined sheep’s feta with a sweet rich flavour that only ewe’s milk can produce. 2 Bronze Medals - 1 Silver Medal

Monte CristoMonte Cristo sheep’s milk cheese is pressed and matured for four months in wax. This method retains moisture which assists in producing a subtle nutty flavour that becomes stronger and more complex as it ages. 1 Gold Medal - 9 Silver Medals

Creamy HavartiWhitestone’s premium milk produces a rich full flavoured Havarti style with soft sticky texture and light acidic finish.

1 Gold Medal - 2 Silver Medals

Island StreamA Pecorino sheep’s milk ‘Whitestone’ style. A fantastic delicate flavour when young, maturing to a pineapple nutty flavour with age. 2 Trophies -

5 Gold Medals - 3 Silver Medals

Totara TastyAged 18-24 months, this is a classic strong flavoured vintage cheddar with a crunchy texture and sharp finish. Cheddar the way it was made in the old days. 1 Gold Medal - 5 Silver Medals

BrieAn ‘unstabilised’ brie, this is a living cheese that ripens with ageing. When young it has a firm centre which slowly softens to melt at the cut edge when ripe. The young delicate flavour strengthens with ripening to a hint of mushroom, while the exterior mould may die back and mottle. Champion Soft Ripened Cheese 2004 - 2 Trophies - 4 Gold Medals - 2 Silver Medals

Waitaki CamembertThe full and rich flavour of Waitaki Camembert captures the quality of Whitestone’s premium milk. The soft ready ripe texture is produced by ‘stabilising’ the curd with higher vat temperatures in the making process. 1 Gold Medal

- 6 Silver Medals

Mount Domet Double Cream BrieNamed after one of North Otago’s highest mountains, this unstabilised variety is made from cow’s milk with extra cream added. This has created a smooth textured cheese with a “wicked” rich flavour that strengthens with ageing to run at full maturity. 1 Trophy NZ Cheese Show - 2 Gold Medals - 3 Silver Medals