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Supplier Profile

  • Supplier Profile: Massimo's Italian Cheeses

    Massimo's Italian Cheeses

    Massimo and his wife started Massimo's Italian Cheeses in 2010 after moving here from Puglia and they realised there was a gap in the New Zealand market for fresh Italian cheese. They started selling their cheese at La Cigale market in Auckland and have since grown to sell their products in supermarkets and grocers nationwide.

    They have won multiple awards for their hand crafted cheeses. Their range includes buffalo mozzarella, cows milk mozzarella, bocconcini, cherry bocconcini, burrata, stracciatella, ricotta, tvorog and some rare varieties such as caciocavallo.

    Find a wide range of these cheeses in store at Moore Wilson's.

  • Supplier Profile: Whitestone Cheese

    Whitestone Cheese

    Whitestone Cheese was founded in 1987 as a diversification during the 1980’s rural downturn and a series of crippling droughts. Bob’s experience in livestock trading was quickly applied to cheese trading. The original factory was set up in Oamaru in a converted garage with milk sourced from local farms and one variety, Whitestone Farmhouse was launched. The business slowly grew as an extension of the farming operation until todays purpose built factory was commissioned in 1998. Son Simon joined the business bringing a new set of skills and the farm was sold to concentrate on growing the exciting family enterprise.

    Whitestone Cheese source their milk locally where possible. The fresh cow’s milk comes from North Otago Fonterra dairy farms and goat’s milk is sourced directly from a single Washdyke farm just north of Oamaru. All of their milk is delivered fresh and raw to be pasteurised at the factory to produce export certified cheese.

    They utilise traditional cheese making methods which is true to the heritage of cheese, the process is natural as are all ingredients. Their range of award winning cheese includes, blue, soft, semi soft, feta and vintage cheese.

    Moore Wilson's stocks a wide range of all types of White Stone Cheese.

  • Supplier Profile: Kingsmeade Artisan Cheese

    Kingsmeade Artisan Cheese

    On the outskirts of Masterton in the Wairarapa, Miles and Janet King have been making ewe and cow's milk cheeses since 1998 and have since won many awards.

    Kingsmeade makes 14 different varieties of cheese, half from ewes' milk and half from cows'. All are uniquely hand crafted, ranging from the aged hard varieties to the deliciously soft.

    Miles is heavily involved in all aspects of the farming and cheesemaking with daily milking, cutting and packaging. Each batch of cheese is hand made in the factory on the farm, right next to the family home. Janet runs the Kingsmeade shop and dispatches orders all across New Zealand.

    They have 200 East Friesian sheep. Traditionally, this breed of sheep have been used as milking sheep mostly in Europe. They are known as friendly, clever, robust, highly fertile (they usually have twins or triplets) and are good milkers. Sheep's milk is extremely high in nutrients compared to other kinds of commercially available milk. In many cases, it is more readily digestible to people who suffer from lactose intolerance. Evidence suggests it can also help people with eczema and other allergies.

    Here at Moore Wilson's we stock a range of Kingsmeade cheese:

    • Castlepoint Feta
    • Mt Bruce Havarti
    • Ngawi Brie
    • Opaki Manchego
    • Sunset Blue
    • Tinui Blue
    • Wairarapa Jack
    • Woodside Emmental
  • Supplier Profile: Over The Moon

    Over The Moon

    Based in Putaruru, South Waikato, Over The Moon is a boutique cheese factory making a wide range of specialty cheeses from locally sourced goat, cow, sheep and buffalo milk. They have been producing cheese since 2007 and have since won many awards world-wide. They make around 24,000 kilograms of cheese each year and are committed to developing and promoting New Zealand dairy using international research, development and innovation.

    Their cheese making is done using traditional processes, paying homage to the great time-honoured methods of cheesemaking internationally. Their cheese range includes traditional hard cheeses like Cheshire and Romano through to the soft cheeses, blues, halloumi and washed rind.

    Here at Moore Wilson's we stock a range of Over The Moon cheese:

    • Aroha Camembert
    • Black Truffle Brie
    • Camembert Goats Milk
    • Creamy Blue
    • Double Delight Brie
    • Galactic Gold
    • Goat Camembert
    • OMG Triple Cream Brie
    • Ricotta
  • Supplier Profile: Clevedon Buffalo

    Clevedon Buffalo

    Just south of Auckland on the shores of the Hauraki Gulf is where Richard and Helen Dorresteyn run their family business, owning and operating 200 head of Riverine water buffalo. They produce multiple award-winning fresh buffalo mozzarella, bocconcini, ricotta, yoghurt and marinated buffalo cheese from their fresh buffalo milk.

    Clevedon Buffalo started when Richard and Helen decided they needed a cheese producer to sell fresh cheese at their weekly farmers market so in 2007 they started the first New Zealand buffalo farm. They are involved in the whole process from farming to making, testing and tasting each product to ensure their cheese is of high standard.

    Buffalo milk has a sweeter, cleaner taste than cows milk. It is A2 and contains significantly more protein and calcium than cow’s milk. It has roughly half the cholesterol of cow’s milk. Those who are intolerant to other dairy products often find buffalo milk readily digestible.

    Here at Moore Wilson's we stock a range of their products, including:

    • mozzarella and bocconcini
    • marinated cheese
    • ricotta
    • oaxaca (Mexican style string cheese)
    • tartinade (cheese spreads)
    • yoghurt

    Recipe - Savoury French Toast with Tartinade and Mushrooms

    Serves 4

    • Olive oil
    • 200g brown button mushrooms, sliced
    • Salt and ground black pepper
    • 4 free-range eggs
    • ¾ cup milk
    • 2 tablespoons shredded fresh basil, plus extra leaves to garnish
    • 2 teaspoons thyme leaves, plus extra to garnish
    • thickly sliced sourdough bread
    • Clevedon Buffalo Co. Truffled Porcini & Pepper Tartinade

    Heat 3 tablespoons oil in a frying pan set over medium-high heat. Add the mushrooms, season with salt and pepper and stir-fryfor 4-5minutes, until browned. Set aside and keep warm.

    Place eggs and milk into a bowl; add herbs, season with salt and pepper and lightly whisk to combine. Working in batches, dip a few slices of bread into the egg mixture to soak for a minute. Heat a little oil in the same frying pan set over medium heat. Pan-fry the eggy bread for 2-3 minutes on each side or until golden brown. Repeat with remaining bread, adding more oil to the pan, as needed.

    Spread some Tartinade generously over each slice of French toast, then top with some mushrooms. Garnish with herbs and serve immediately.

    Find more recipes using Clevedon Buffalo fresh cheese on their website here.

  • Supplier Profile: Pohutukawa Pantry

    Pohutukawa Pantry

    Pōhutukawa Pantry is an artisan baking company founded on the belief that Christmas is a special holiday to be savoured, when family and friends come together to share delicious cuisine, enjoy timeless traditions and wish good health and fortune for each other.

    Their vision is for Christmas to be how it was, when life was less complicated. When enjoying a Kiwi family Christmas was simple and fun – a festive feast followed by games of cricket on the beach or a snooze in the sun.

    Pōhutukawa Pantry Christmas baked goods reflect those same values of tradition and quality.

    Their products are made with time and care, using high quality and mainly local ingredients. Drawn from recipes shared over four generations, their products can’t be rushed. They use a careful process of slow maturing that holds in moisture, enhances spices and aromas and delivers the rich intense flavours that sing of Christmas. Pōhutukawa Pantry Christmas baked goods are made for sharing and giving.

    Here at Moore Wilson's we have a range of cakes available, including Traditional, Gluten Free, Vegan, Mini Cakes and Cathedral cake.

  • Supplier Profile: Kitchen Six

    Kitchen Six

    Kitchen Six Christmas puddings are made with a traditional family recipe that has been tweaked a little to get as much of the Hawkes Bay in there as they can. Living next to an orange farm on the coast has influenced the recipe and there is a heavy element of citrus in there – this lifts the pudding and makes it super moist. It also makes it quite unique without taking it very far from the traditional.

    They’re made batch by batch in a small commercial kitchen in Onekawa, Napier.

    The puddings are vine-fruit rich and steeped in brandy and stout made in the Hawkes Bay.

    They amazingly moist and light but somehow dense at the same time, not overly sweet and simply bursting with the flavour from just the right mix of spices and  the perfect amount of ‘booziness’ to it.

    Moore Wilson's stock various sizes of Kitchen Six Christmas puddings.

  • Supplier Profile: Canter Valley Turkeys

    Canter Valley Turkeys

    Canter Valley began back in 1987, and is located near Sefton in beautiful North Canterbury. We are a family owned business, striving to be environmentally conscious. Sustainable poultry welfare management practices, with care and consideration for the highest level of animal welfare are paramount. We focus on the best quality product at every stage of production. The quality focus, consistent portion control, product presentation, and customer service are what set Canter Valley apart.

    Canter Valley breeds, hatches, grows and processes its Turkeys in North Canterbury.

    The big breasted large white Turkey consistently produces up to 35% breast meat and having absolutely no additives gives the consumer exceptional value for money. Canter Valley makes the welfare of its Turkeys a priority and maintains the highest level of farming practices.

    Canter Valley grows free-range Turkeys, and hold a certification for its animal welfare practices around free-range practices. We are certified by FREPNZ. (Free Range Egg and Poultry New Zealand). Free-range Turkeys have access to paddocks outside during the day (weather permitting) and are free to roam, scratch and peck around. At night Turkeys are moved back into the sheds to prevent exposure to adverse weather conditions and protection from predators.

    Fed a grain formula to supplement their natural diet, free-range Turkeys are not given any hormones or steroids and all feed is formulated to meet strict FREPNZ standards.

    Moore Wilson's stock Canter Valley frozen turkey year round and fresh whole turkeys for Christmas only. We also stock fresh turkey breast throughout the year.

    This year our scheduled delivery days for fresh turkeys are Friday 18th December and Monday 21st December, subject to freight!

    Fresh turkeys arrive with a 10 day chilled shelf life if kept at 4 degrees C or less.

    Turkey will be available in sizes 4-10kg. No orders taken, first in first served.

     

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