Wonderful article by Suzanne Dale for Bite – read the full article here.


The small Putaruru-based team behind Sue Arthur’s Over the Moon Dairy Company is trialling its latest cheese — a white mould with turmeric through the paste. “It’s a sunny bright yellow when you cut it open and it’s delicious,” Sue says.

“We’re offering it through our shops in Putaruru and Cambridge and plan to make it a bit more widely available if our consumers like it. We love coming up with new and unusual cheeses.”

It’s an approach that has seen them right. In just 10 years, Over the Moon has turned local Waikato cow and goat milk, sheep milk from Spring Hill (north of Taupo) and Matakana buffalo milk into an array of delectable rounds — traditional hard cheeses like Cheshire and romano through to soft whites, blues and washed rinds. They’ve collected 116 awards and won many more loyal customers in the process.

Read more about Burgundy Moon here.