Barry's Bay Cheese Factory
Banks Peninsula was one of the first areas of NZ to start producing cheese, and this tradition is carried on today at Barry's Bay. The clean, fertile pastures of the Peninsula produce some of the finest milk which makes these cheeses. During the season, usually from October until April, every econd day you can see the cheese being made through the gallery window.
They sell many cheeses here and resonably priced
Fondest memory: Barrys Bay is the centre of the region’s cheese production. Local records show that English and Scottish settlers on the peninsula began making farmhouse cheeses in the early 1840s using moulds they had brought out with them. In summer, visitors can watch rich jersey and friesian milk being churned into mild and tasty cheddars, semi-soft cheese in the style of gouda, edam and havarti, or their most popular, maasdam, a slightly firmer cheese with large holes similar to a gruyère.