Home of Neudorf award winning hand made sheep milk cheeses - sheep, cheese, handcrafted, artisan, Nelson, ...

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Neudorf Dairy Cheeses are manufactured in the picturesque Upper Moutere hills near Nelson.

Since 2005 our head cheese maker Fiona Guyan has been producing magnificent sheep's milk cheeses, as seen by the tremendous range of awards that her cheeses have won at the NZ Cheese Awards. The cheeses are carefully handmade the traditional European way using Fiona's experiences in France, Germany and Italy.

The dairy is on a farm owned and managed by the Beuke family who have been on this land for many generations and on which they and their staff milk a large herd of East Friesian Sheep. The state of the art facility ensures quality while the cellaring carefully replicates traditional European cave storage conditions. Cheeses are hand turned, some being aged for more than 12 months before being released for sale.

We aim to provide high quality, wholesome, and flavoursome cheeses made from the best quality ingredients that we can obtain.

Testimonials:

Cuisine Magazine (January 2007), New Zealand's premiere food, described our cheeses as "not to be missed".

Delicious Magazine, (February 2006) Neudorf Dairy was recommended as a "Place to Shop" as part of an informative guide to the Nelson region. It's also great to see some of the outstanding Nelson restaurants that serve our cheeses mentioned in this respected Australian food guide. About us, they said "... the cheeses are worth the stop. Moreish sheep's-milk cheeses include the soft, fresh Mount Crusader. Pick up some before you go for a picnic at Neudorf winery... which is just up the road."

(Note: Since then we have moved our shop down to the Old Post Office in Upper Moutere Village where Joanne Costar runs an excellent shop specialising in local produce and products, well worth a visit and also on the way to Neudorf Vineyards)

Annabelle White (Author and television chef) recently included our "artisan cheese made with love" in her Gourmet Weekend . She recommends "try the Richmond Red, Mt Arthur and Neudorf cheese, particularly leave room for the hard salty traditional feta."

Juliet Harbutt, one of the world's leading authorities on cheese, "Thank you for your marvellous cheeses, they were a real treat."

Angela Bone, Executive Chef, The Lodge at Paratiho Farms, "The cheese was fantastic with its unique flavours and was very well received"