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Kefir cultures are used to ferment A2 whole milk into this probiotic rich product. Thinner yoghurt but with the same pleasant tang kefir is great tasting and super good for you.
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This wash-rind cheese was created during the terrible fires in Brightwater in 2019, hence the name. It is washed with a brine solution and annatto to create the distinctive orange, sticky, slightly stinky rind. The centre is creamy and oozy with the perfect amount of punch.
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Made using only Oaklands A2 whole milk and cultures, this yoghurt goes through the greeking process to ensure it is thick and creamy.
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This cows milk Feta is made with A2 milk sourced in Nelson from Raine farms, who happy healthy cows. It is creamy and crumbly with a good salty hit. Try crumbling through salad greens or on top of mushrooms hot from the pan. Delicious
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This GOLD MEDAL winning cheese is made with 100% A2 milk. It is creamy and delicious with just a hint of mushroom and garlic. Perfect any time of the day. Leave out for 30 minutes to allow it to ooze.
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Made using Chardonnay Lees in the curd and in the brine used to wash the cheese, this cheese is pure alchemy. Dense and fudgy with a butter sweet flavour and an incredibly long palate. Enjoy on a cheese platter with cured meats and a glass of your favourite Chardonnay
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Also known as squeaky cheese, this should be a staple in your fridge. Try simply BBQ’d with a good squeeze of lemon or add to a vegetarian burger with grilled portabello mushrooms.
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Sweet, nutty and savoury all at once, this cheese is perfect on a cheeseboard, in a sandwich or grilled on toast.
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Is there anything more delicious than big dollops of melted raclette? We don’t think so. Made to a traditional recipe this is the only Little River estate cheese made with animal rennet. It is rich, meaty and slightly funky. Great in a toasted sandwich too.
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This striking orange cheese makes a real statement on a platter. The colour comes from a South American seed called Annato which has been used in cheese making for 100’s of years. This mid-strength blue has a firm, almost cheddar like texture and is a firm favourite with our customers.
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Heaven, rich and slightly sharp. This seasonal cheese is made via lactic fermentation, which means the milk is allowed to culture more naturally and slowing resulting in an almost cheesecake-like texture and a pleasant sourness. If allowed to mature the centre of this cheese will become very runny so you can simply take the top…
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This smooth, dense cheese is a firm favorite. The holes, called eyes are formed as it matures. They are a sign of a well made cheese that has been matured to perfection. Emmental without eyes is called a blind cheese, it still tastes great.
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Little River Estate Milk is supplied by Raine farms from their tested and verified A2 herd. This blue is mild to medium strength, slightly crumbly with a satisfying saltiness.
