Waimata Farmhouse Blue is produced by artisan cheese producer, Waimata Cheese Company in Gisborne, New Zealand. Specializing in blue and soft cheeses, the cow’s milk for the cheese production comes from the Waimata dairy herd. Their cheeses are approved by New Zealand Vegetarian Society for using only vegetable rennet. Carole Thorpe along with her husband, Rick is the inventor of this fabulous blue cheese. Matured for 6-9 weeks, the cheese is spiked with Penicillium, Roqueforti bacterium to accomplish the spread of thin blue veins. Its rich, full-bodied texture is complemented by a relatively creamy, mild flavour and sweet, compost aroma.

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