Raw food enthusiast sees double at cheese awards

Alan Moore's passion for raw food and self-sufficient living has won him two top honours at the 2013 NZ Champions of Cheese Awards.

The West Aucklander was presented with the Curds & Whey Champion Home Crafted Cheese Award for his white rind goat's cheese and the Champion Home Crafted Cheesemaker Award at a dinner in Auckland last week.

Moore credits his success to the horizon and land in Sunnyvale, West Auckland.

"I am extremely humbled to win such a prestigious award for my goat's cheese Tahatu, which means Horizon in Maori," he said.

"It's been a very exciting journey making this cheese, and I'd like to encourage more people to get back to their heritage and give hobbyist cheesemaking a go."

The Home Crafted category gives hobbyist cheesemakers a chance to showcase their creations. Cheese must not be made for retail distribution and the annual volume must not exceed 100kg.

Moore insists that there is nothing better than harvesting his own food from the land and sharing it among friends.

"Crafting your own raw food seems like a daunting task to many people but the satisfaction of being able to serve your own bacon, hot bread and cheese to family and friends is so rewarding."

Moore has been making cheese for seven years and says that he was first inspired following a one-day cheesemaking course in Helensville, Auckland.

"Making your own cheese is quick and easy. I really love the whole chaotic process of making cheese, and particularly enjoy watching goat's cheese mature over a three-week period only to be consumed within a week."

Although he will be keeping his day job as an IT consultant, his future plans will include making something new and unique for next year's cheese awards.

Anna Rolfe, owner and founder of online cheese supply company Curds & Whey praised Moore.

"Alan is very passionate about home craft cheesemaking and I could not be more pleased to present these two awards to someone that is both professional and enthusiastic about the hobby," she said.

Jean Mansfield, author and judge at the awards, credits his attention to detail.

"Alan's white rind goat's cheese was matured to perfection for presentation at the time of judging. Its sweet paste was enclosed by a refreshing light mould which any hobbyist cheesemaker should be extremely proud of."