Crowd Favourite

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.


Neil’s tips for presenting your cheese board

Neil’s tips for presenting your cheese board

A well-presented cheese board with a good balanced with colour and taste makes a perfect appetizer or serve it just before dessert.

  • One hour before serving unwrap the cheeses and prepare them on the cheese board.
  • When cutting a cheese ensure that every portion contains some of the rind.  It is usually riper at the rind and the flavour intensity increases towards the rind.
  • To make it easier to cut the cheese it’s a good idea to dip the knife in hot water, particularly the blue cheeses.
  • If you do not possess the ideal knife, choose a knife with a long rigid blade
  • Cut the cheese portions cleanly and make them of equal size.
  • Keep the cutting knife clean; you can use either a piece of bread or hot water.  This prevents carryover of flavours from one cheese to another.
  • The shapes, sizes, textures and colours should have variety.  Consider a pyramid, log shapes, rounds and wedges. Colours; the grey/green blue-veined Blues, the brown-orange of a washed rind, the golden yellow of the Cheddar, and white fresh cheeses.
  • Try to make the cheese board visually appealing.  The first eye contact with the cheese board will create an impression.  Label the cheeses to stimulate discussion your guests.
  • Your presentation should leave enough surface area to allow air to circulate between the cheeses, preventing them from absorbing each other’s flavours.
  • Garnish the board with a mixture of colours and compatible foods between the cheeses.  Include items like cherry tomatoes, grapes, slices of apples, pears, strawberries, melon slices (avoid acidic fruits like oranges that clash with the cheese) toasted almonds, pistachios or black walnuts, smoked salmon, handmade sausages, venison, ripe figs and fig paste.
  • A cheese board is not complete without the complement of bread and wine.  Use bread made by a human!  French baguette with its crusty surface and soft inside or a brown bread for the fresh cheese types both work well. Choose a wine that does not have an over dominant character otherwise the flavours of the cheeses will not be appreciated.
  • Start with the mild cheeses and work your way up to the stronger ones.


Some general guidelines:

  • Balance the flavour strength of the cheese with the flavour strength of the wine
  • The whiter and fresher the cheese, the whiter and crisper the wine
  • The darker and stronger the cheese, the darker and stronger the wine
  • The more pungent the cheese you choose, the sweeter the wine should be
  • Many of those sweeter whites nicely complement a full range of cheeses
  • Additionally, the “sparkle” in a sparkling wine or champagne can help break through the fat in heavier cheeses.
  • For a safer bet when serving several wines, choose Parmesan or vintage Cheddar cheeses. They match well with most wines
  • White wines match best with soft cheeses and stronger flavours
  • Red wines match best with hard cheeses and milder flavours
  • Fruity and sweet white wines (not dry) and dessert wines work best with a wider range of cheeses
  • Sweet cheeses (e.g. Vintage harder cheese) match well with most wines


Suggested matches:

Mild and Tasty Cheddar

  • Chardonnay
  • Merlot

Extra Tasty and Vintage

  • Cabernet Sauvignon and
  • Shiraz, Dessert and fortified wines

Young and long life white mould cheeses 

  • Sauvignon blanc
  • Sparkling white wine

Aged white mould cheeses

  • Chardonnay
  • Rose
  • Cabernet sauvignon Pinot Noir

A young mild washed rind

  • Pinot noir, Cabernet Franc,
  • Gewürztraminer, Pinot Gris   

Stronger and more mature washed rind

  • Dessert or fortified wine
  • Sparkling red
  • Parmesan
  • Chardonnay
  • Shiraz
  • Ports and sherries
  • Sparkling wines

Fresh curd cheeses or goat’s cheese

  • Sauvignon Blanc

Blue Cheese

  • Medium bodied reds, Port, Late harvest whites


Enjoy! Read more about Neil Willman here.

International Gold for Black Truffle Brie by Neil Willman

Over the Moon’s Black Truffle Brie by Neil Willman has been awarded a Gold Award and Outright winner for the “Best New Zealand Cheese’ at the 2017 International Cheese Awards in Nantwich, UK on the 25th of July 2017.

The Nantwich International Cheese Awards is the largest cheese award show in the world with over 5600 cheeses from around the world entered in the 2017 event. Sue Arthur, Over the Moon owner and founder was invited as a guest judge and could receive her trophy in person.

“We WON! Best New Zealand Cheese (Black Truffle Brie by Neil Willman) at the biggest cheese show in the world, the International Cheese Competition in Nantwich, UK. Ecstatic!”, Sue Arthur shared on Facebook.

Black Truffle Brie by Neil Willman is an Over the Moon original cheese created by renowned international cheese master and judge Neil Willman and has previously been awarded Category Champion in 2015 at the New Zealand Champions of Cheese Awards.

Nantwich International Cheese Awards in numbers:

  • The 2017 event was the 120th anniversary with the awards show growing each year.
  • 5% increase of entries from the 2016 event.
  • Over 500 judges were tasked with judging the 5600 entries in just 5 hours.
  • Over 30,000 visitors were expected with overseas visitors attending from New Zealand, Japan, Australia, Canada, USA and every European country.
  • The size of the pavilion had to be increased to accommodate the record number of Trade Exhibitors.
  • This is the second Nantwich award for Over the Moon with Galactic Gold receiving a silver medal at the 2016 awards.

Over the Moon Black Truffle Brie is available from our Stockists nationwide.

New Year, New Faces

We begin 2017 with a number of new team members:

Loran Mathis departs – Our second apprentice Loran has completed her study with us here at Over the Moon and departs to partake in a gap year. She is off to experience all the cheese the world has to offer.

Craig Curd – Craig moves internally into full time Cheesemaker from his existing position of part time Cheesemaker & Putaruru Deli Cheese Expert. Craig  is excited to be in the factory full time.

Jo Rist – We welcome Jo into the position of Sales Manager. Jo replaces Peta managing our Packroom, Dispatch, Production and Wholesale Orders. Jo has many years of Customer Service and Management experience and is looking forward to working with our wholesale customers.

Peta Jones departs – Peta departed at the end of last year after a very busy year and a half leading our Sales, Packroom and Dispatch areas. We wish her well with her new challenge and are enjoying her frequent visits.

Tanya Houghton – Tanya settles into our all around Admin and Sales support role after a busy festive season covering Peta’s role and settling Jo into her new position. Tanya wears many hats so she is a great all rounder to have helping out wherever it’s needed.

Carrie Donaldson – Carrie moves internally from all round Admin and Sales support into Marketing Coordinator. Carrie will be organising our marketing collateral and working with our wholesale customers individually. She will also be looking after our website and social media.

Shiree Jamieson – We welcome Shiree into our busy Packroom. Shiree will also be helping out in Dispatch and Factory areas.



Win a Luxury Mini Break Participating Retailers

Looking to purchase one of our cheese month heroes for your chance to Win a Luxury Mini Break to the Hilton Lake Taupo including dinner for two at Bistro Lago?…  See our participating retailers below or purchase online right now!



Farro Fresh – Lunn Ave, Constellation Drive, Grey Lynn and Epsom Stores

Nosh Food Market

Passion Produce – Hobsonville, Auckland

Whitford Food Market – Whitford

Good Grocer – Auckland

The Goodness Grocer – Pukekohe

Roland Moss – Cheese and Crackers at the following Farmers Markets:
Howick Village Market, Pukekohe Farmers Market, Titirangi Market and Hobsonville Market.



Over the Moon Factory Deli – Putaruru

Over the Moon Deli – Cambridge

The Country Providore – Tamahere

Eggsentric Café – Whitianga



Col’s Butchery – Mt Maunganui

Merchant of Taupo – Taupo



New World Havelock North – Havelock North

New World Hastings – Hastings



The Fridge Butchery – New Plymouth

The Cheese Platter – New Plymouth



C’est Cheese – Featherson



Moore Wilson’s – Wellington City

New World Wellington City – Wellington

New World Thorndon – Wellington

New World Porirua – Porirua



Pataka Deli – Blenheim

Nautilus Estate – Renwick

Yealands Estate – Seddon


Enter via our Homepage. Good luck!

8 ways to love Cheese Month 2016

We celebrate Kiwis’ love of cheese with new cheeses, great prizes and celebrating all things cheese!

October provides plenty of opportunities to talk about, learn about, taste, match and make exciting, innovative and delicious cheeses.

For nine years, we at Over the Moon Dairy have dedicated ourselves to crafting innovative products using flavourful ingredients and showcasing the possibilities of our local dairy industry internationally.

With 95 medals and 15 trophies, we now proudly provide cheese-loving Kiwis with one of New Zealand’s widest ranges of innovative artisan cheeses.

To celebrate Cheese Month 2016, we found 8 ways to share our passion for our industry through a programme of tastings, competitions and fun times involving cheese.

    In October we welcome a newcomer to Over the Moon range: meet The Black Sheep. Rediscover three popular, short-run favourites: Southern Cross, Sheep Cumerino and Burgundy Moon.
    Through Cheese Month, purchase one of our four ‘Cheese Month Heroes’ and you can put yourself in the draw for a night at the luxurious Hilton Lake Taupo, with dinner at Bistro Lago, and of course some great Over The Moon cheese! Enter here.
    On the first day of Cheese Month artisan cheese makers are teaming up with and craft beer makers of the Waikato region – don’t miss your chance to see what a good combination we make at Ferment Fest 2016. Held at SKYCITY, Hamilton. Find out which craft beer is the perfect match for our OMG Brie!
    Over the Moon decided to explore the Ossau-Iraty style, which is a semi-hard sheep’s cheese from the Basque region in Spain. The smoked paprika on the rind gives it a smoky flavour, and the cheese is fruity and nutty with a creamy texture and ivory white interior. We made it 10 months ago and it’s ready to eat NOW!
    We’re in Epsom, Lunn Ave, Constellation Drive and Grey Lynn throughout Cheese Month dishing up our goodness to shoppers – come on down!
    14 October, Epsom Farro Fresh, 2- 6pm
    15 October Lunn Ave Farro Fresh,  10- 2pm
    21 October Grey Lynn, Farro Fresh, 2 – 6pm
    22 October Constellation Drive Farro Fresh,  10 – 2pm
    Or cheese and wine at our Cambridge deli! Join us in Putaruru for a evening of ‘Cheese and Beer’ in conjunction with Croucher Brewing on the 6th of October or in Cambridge for ‘Cheese and Wine’ with Cambridge Fine Wine Ltd on the 7th of October. We will launch our fabulous new cheese and celebrate a few of our favourites!
    See you in Wellington 22 October 9.30am – 1.30pm and 2.00pm to 6.00pm
    Just because…. It’s Cheese Month. And it’s cheese.