Latest Blog Posts

  • I would love you to give me a chance for three months next year – Being 18 – French and wanting to learn all about dairy in NZ - I am Lucas Berard.  At the moment, I am preparing my Higher National Certificate in food innovation at ENILBio in Poligny France and I am looking for an internship for a period of three months from June to August 2017.  I would like to know better the field of agribusiness and more precisely cheese making. […]
  • Making Organic Cheese with David Asher - David Asher is the author of the art of natural cheesemaking. He is well known internationally and focuses on cheesemaking using old and traditional methods. He creates his own cultures  mostly kefir based. He grows and shows students how to grow their own moulds too. A raw milk guru with a world wide following. He […]
  • Christmas & New Year closing dates - We are closed from 20 December 2016 and will reopen Monday January 09 2017. Have a Very Merry Christmas and a Happy New Year
  • NZ Specialty Cheese awards 2017 – dates for you - To all you wonderful cheesemakers it is time to think about submitting your cheese or cheeses for the annual NZ Specialty Cheese awards 2017. Curds & Whey are proud to sponsor the annual Home Crafted Cheesemaker and Home Crafted Cheese so….. Key 2017 Dates: Friday 27 January Entries close for 2017 NZ Champions of Cheese […]
  • Fonterra’s emphasis on Sustainability - Fonterra announces new palm products sourcing standard Fonterra has adopted a new standard for sourcing of palm products as part of its commitment to sustainability. The standard was developed in consultation with key supply partners, and it follows discussions with Greenpeace that began in December 2015 to strengthen Fonterra’s existing sustainable palm products sourcing procedures. […]