The Dish: The big cheese

5:00AM Friday April 25, 2008

Sue Arthur, the brains behind Over the Moon Dairy Company. Photo / Supplied

Sue Arthur is proudly a small-town champion but with big ambitions. The South Waikato woman has launched Over the Moon Dairy Company in Putaruru, making boutique cheeses and aiming to be a must-stop retail outlet on SH1 between Hamilton and Taupo.

As an early sign of success, three of the company's cheeses won medals in the recent national cheese awards. Master cheesemaker Neil Willman runs courses at the factory's adjoining training facility, proudly named the New Zealand Cheese School, where you can learn how to make camembert and feta at home.

Arthur, who has worked for local bodies and been involved in tourist drawcards such as Tirau's "Big Dog" tourist information centre and town centre upgrades in the region, has the skills to put her little town on the map. She's timed the venture well, with interest in specialty produce-growing, and other cheese firms, such as Kaimai, south of Matamata, also launching in the Waikato.

"As we are the world's most prolific dairying nation, our specialty cheeses should enjoy a reputation synonymous with our wine industry's. I believe we can achieve that," she says.

Rick Stein has added a New Zealand wine to his menu. Photo / Supplied

Over the Moon is making hard cheeses, blues, camembert, feta, halloumi and fresh marinated curd. Plans for experimental varieties using native flavourings such as manuka honey, harekeke and horopito are under way. By summer, the plan is to supplement the in-store tastings and cheese, coffee and deli sales with their own icecream and yoghurts.

The cheeses can also be bought on www.overthemoondairy.co.nz with course information on www.newzealandcheeseschool.co.nz.

Over the Moon is at 33 Tirau Street, Putaruru, and is open Wednesday-Fridays and Saturday from 10am to 1pm. Ph (07) 883 8238.

Redder cheddar
Puhoi Valley Cheese has added two new cheddars to its supermarket range. These are full-flavoured cheeses that really round out a cheeseboard. Est'd 1863 isn't as old as it sounds, but it's well matured and has a nutty taste. The Vintner's Block is soaked in red wine, giving softer notes to the cheddar tang and an appetising appearance.

Star quality
Hollywood legend Paul Newman has $100,000 to donate to New Zealand charities from the sales of his food products. Last year we knocked back around one million bottles of his salad dressing. Newman's Own Foundation was set up in 1984 and has given away millions around the world. The closing date for applications for funding is May 8. Visit www.paulnewmansown.co.nz for details.

Savvy move
Leading seafood and telly chef Rick Stein has added a New Zealand wine to his menu. The 2007 Mud House Marlborough Sauvignon Blanc is now being served at Stein's restaurants in the Cornish fishing village of Padstow. His Michelin-recognised empire includes four restaurants and cafes, shops and accommodation, a patisserie and a delicatessen.

In good company
The Herald's Canvas magazine wine writer, John Hawkesby, is hosting a wine tour of Europe in conjunction with importer The Wine Bunch. You don't even have to leave home to enjoy sampling the wines of France, Italy, Spain, Germany, Austria and Portugal with this enthusiastic and knowledgeable host. An all-day tasting at the Langham, Auckland, is happening on May 10 and will feature more than 150 wines and cheeses. Tickets for the European Wine Experience are $75 and bookings are essential. www.iticket.co.nz