|Barry's Bay and the Akaroa Harbour|
But anyway, to the cheese. One of the better cheeses tasted was the Onawe mature Cheddar. This cheese is made in January and February (the middle of the milking season) when the milk is at it's best and most consistent. The recipe is the same as the cloth bound Cheddar also made at Barry's Bay, although the Onawe is then ripened as 20kg blocks in vacuum sealed plastic bags like most other Cheddar made in New Zealand. After two years of maturing, the blocks are tasted and cut for retail packaging.
|Onawe Mature Cheddar. Disclaimer - the scruffy appearance and packaging are not characteristic of Barry's' Bay products, this was an off-cut sample given to me for tasting.|