Meyer makes their Gouda cheeses the traditional way – a brine-salted cheese with a natural rind and a protective cheese coat. The cheeses are cured on wooden shelves for up to 18 months.

The Meyer factory operates on the family dairy farm in Hamilton. The milk they use comes directly from the milking shed through an overhead line within minutes of milking. They produce all their cheese during the summer milking season when the cows are grass fed. This contributes to the quality and consistency of the raw product that goes into their cheese.

Meyer Gouda cheeses are made in 5 kg or 10 kg wheels. They produce a variety of Gouda cheeses ranging from mild to aged and including Maasdam – made with propionic bacteria to produce ‘eyes’ – and flavours such as cumin, fenugreek, and garlic and chives.

Pre-packaged gouda

Meyer’s cheeses have been consistent winners of the New Zealand Champion of Cheese Awards. The most recent awards in 2012 included five gold medals, two silver medals, the Yealands Estate Champion of Champions Award for their vintage Gouda and the AsureQuality Champion Flavoured Cheese Award for their garlic and chives Gouda.