Latest Blog Posts

  • Economies of scale .. - Loving your artisan making and want more .. We want to help so have introduced a standard discount of 7.5% when purchasing two 20U cultures.  This is such a good idea – more for yourself – some for a friend – a good Christmas present a school project – endless possibilties!
  • Cultures galore @ Curds & Whey - We want to provide the finest selection of cultures for your use and delight. Available on is an excellent range of freeze dried cultures for cheese, yoghurt, butter and other allied products as well as some vegan cultures now becoming more widely available. For commercial customers we provide access to a huge range of […]
  • NZ Champion of Cheese Awards 2019 – dates - DIARY DATES Entries at Dates for 2019 NZ Champion of Cheese Awards.Friday 8 February 2019, Entries close Sunday 24 February 2019, Judging in Auckland Monday 4 March 2019 Gold Medals Announced Thursday 14 March 2019, NZSCA AGM and Winners Even
  • Meet the reluctant guru of goat’s cheese – The Guardian Newspaper UK - Mary Holbrook went from a PhD in archeology to becoming the Somerset small farmer who transformed British cheese There is a bit of a list of things that get Mary Holbrook’s goat: the government, Brexit, country fields full of solar panels, homogenous executive housing estates, people asking about pioneering cheesemaking and her hallowed place in […]
  • Sirecz – Easter Cheese - A traditional Slovak Easter Cheese served with the Easter meal. This is served sliced and cold. It tastes like a sweet custard. Ingredients: 12 eggs 1 quart milk 1 cup white sugar (to taste) 1 tablespoon Vanilla extract 1 pinch ground nutmeg Prep time is 10m cook for 30m and ready 45m In an electric […]