Meyer Cheese

The roots of Meyer Cheese trace back to a small village in the Netherlands, where Ben and Fieke visited a monastery producing handmade cheese. Intrigued by this craft, they embarked on a flavourful adventure, turning their hay shed into a world of cheese. Their first masterpiece, a young farmhouse Gouda, was born in July 1976. Seeking fresh pastures, they moved to New Zealand in 1984, planting their roots in the Waikato. Here, they built Meyer Cheese into a business.

Meyer Cheese is a testament to the resilience of a family dedicated to their craft. This incredible journey that started with the vision of Ben and Fieke Meyer is carried forward by their children.

At Meyer Cheese, the cheese-making journey begins with fresh, high-quality milk. The cow’s milk comes from their very own family farm where the cheese is made, ensuring unparalleled freshness. For their goat and sheep milk cheeses, they partner with local farms that share our commitment to quality and single-source supply.

Traditionally aged on wooden shelves, Meyer cheese is hand-turned daily, allowing for an even aging process. This love-filled journey, from pasture to plate, occurs entirely on their farm here in the mighty Waikato.

Award Winning Cheese from the Waikato
Meyer Cheeses unwavering dedication to excellence has twice led them to the coveted Supreme Champion title (1994 and 2012). General Manager, Miel Meyer, made history in 2011 as the youngest recipient of the prestigious Cheese Maker of the Year award. And their decade-long consistency in delivering superior cheese earned the family the Cheese of the Decade award by the New Zealand Small Cheese Makers Association.

Mat says Meyer cheese “has an amazing range of cheeses with real depth of flavour and amazing quality”

RESERVATIONS

Tables are allocated for 2 Hours dining time.
Groups over 8 people please contact us directly.
Kitchen Table Bookings must be done over the phone
For any queries please contact us on 078342921 or via e-mail on palate.restaurant@xtra.co.nz