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.
Whitestone’s cheeses are named after regional place names in North Otago, this is to reflect the regional nature of our products. The flavours replicated are a result of our region’s climate, water and soils, producing the grass which is then grazed upon – producing regional specific milk.All of our cheeses are made using only natural ingredients and no artificial preservatives are added. We are true to the source of our raw grass feed milk and believe the natural flavours should be allowed to carry through. Therefore, minimal flavour enhancers are added – natural maple smoke being the greatest one we use. Vegetarian microbial rennet is used in all of our cheeses.