Latest Blog Posts

  • This is quite a "cool" cheese! Happy 2016 – A Cheesy New Year! -
  • ADDING TO THE MIX! - ADDING TO THE MIX! Curds & Whey would like to announce that from mid-October they have commenced working closely with Additive Solutions Pty Ltd in the promotion of Italian based Sacco Cultures, Enzymes and Yeasts.  Sacco are now the third largest culture producing company globally focused on innovative product research in various food related areas […]
  • O'Lelei Yo chief executive Matt Billington (right) 16, preps his almond yoghurt with Buster Milani, 15 and Frances Haagh 17 Young Enterprise of the Year entrant Olelei – Yo excels at Regional Championships - The Young Enterprise of the Year Scheme is a wonderful diving board for focused High School Students.  It is a means by which they learn what it is like to form a company and make their company successful. This week  the Auckland Regional Awards for the Young Enterprise School teams was held in the Wave […]
  • nz-champions-of-cheese-awards This October is Cheese Month with NZ SPECIALIST CHEESEMAKERS ASSOCIATION - It’s October and Cheesy time again –  throughout the country we are celebrating cheese – so watchout for news in your local paper; visit your local cheesemaker, specialty supermarket; local delicatessen and enjoy the variety of cheese on offer.  it is a lot of fun – you can trial and eat some very individual cheeses […]
  • Sacco is never Inhibited – LC4P1 sees to that! - What every Producer wants is to maximise his resources, time and eliminate wastage.  Too often products pick up unwanted bacteria and have to be thrown out.  That is a frustrating inhibitor!  What one needs is an actual inhibitor and LC4P1 is the Inhibitor that we have been waiting for.  Recently developed by Sacco and the […]