Barrys Bay
Not only does October 2020 mark NZ Cheese Month but it also coincides with the 125th anniversary of Barrys Bay Cheese!
While production at Barry’s Bay dates back to 1895, Kiwis didn’t really get to enjoy the cheese until the 1970s as until then most of it was exported to England. Originally one of nine small dairy co-operatives on Banks Peninsula, Barrys Bay is the last surviving cheese factory and an icon of the area. The original Barrys Bay Dairy Factory opened on 6 October 1895.
The original Barrys Bay Co-op Dairy Factory at Onawe, Barrys Bay (Est. 1895)
Over its 125 year history Barrys Bay Cheese has earned a number of accolades recognising the quality of its cheese. In 1898, his Excellency the Governor was so pleased with the taste of Barrys Bay cheese, he asked for all that could be spared to by the factory to take with him to Christchurch, saying it ‘was the nicest cheese he had tasted in the colony’.
Winners of the British Dairy Show’s Perpetual Challenge Cup, aka ‘The Bledisloe’ in 1950
It became renowned internationally in 1950 when it the ‘Bledisloe Cup’ at the British Dairy Show then in 1986 won the highly regarded Dofo Cup for the best imported Cheddar into Europe.
To enable expansion, Barrys Bay current cheese factory was built in 1953 and by all accounts it was the most modern factory in NZ at the time. In those years, the company was making a huge 400+ tonnes of cheese per year in five open vats, whereas today they make about 70 tonnes per year in one vat.
Back in the day, Barrys Bay main cheese was Rinded Cheddar, made in great big 80 pound (36kg) truckles. They still make it today under the Wainui Special Vintage label. After being cured at the factory for 14 days, the Cheddars were waxed, crated, trucked to Little River then transported via train to Lyttleton Port. Once the cheese was graded and passed the quality test, it was exported to England. Nearly Barrys Bay cheese was exported until the early 1970’s when England joined the European Economic Community, and New Zealand cheesemaker were forced to diversify and find new markets.
By the late 1970’s, the factory was supplying more to the New Zealand market than overseas and it had started making Cheddar in 20kg blocks, which was easier to cut and handle. Kiwi household staples of Mild, Medium and Tasty Cheddar, as well as Colby began being sold in 1 – 2kg blocks. The co-operative dabbled in Sheep Milk Feta for a few years, but the public weren’t quite ready for sheep cheese!
Opening ceremony of our current cheese factory by Hon. Keith Holyoake – 20th Oct 1953
As it was for the whole of New Zealand dairy industry the 80’s were challenging times for Barrys Bay, the factory had two brief closures while different groups tried their best to make it profitable despite rising costs. It fell into the right hands in 1989, and a Dutch cheesemaker was brought in to teach the team to make Gouda, Edam and Maasdam.
Starting with a tiny factory shop, to selling locally and now nationwide, Barrys Bay has continued to grow and diversify its cheese range over the past 30 years. Not swayed by the mechanical temptations that could have changed the course of its history, they’ve persevered with original methods.
Doing things the hard way may be little counter initiative as it means extra work and requires time and love but then, after 125 years of doing what they do, Barrys Bay know that sticking to their knitting makes fine cheese.
HAPPY BIRTHDAY!
The Cheddaring process at Barrys Bay Cheese, 65 years apart and still using the same methods!
