Secrets of cheese

Sean Cummings, executive chef at the Hyatt Regency, samples one of the entries in the Champions of Cheese competition. Picture / Greg Bowker

The making of a good cheese is in the grass, not the grain, says John Greenley, head of the American Cheese Society and master judge of New Zealand's Champions of Cheese competition.

The aroma, texture, appearance and flavour - the four categories the cheeses were judged on - were on offer on Tuesday night at the Hyatt Regency in Auckland. Mr Greenley, who was flown to New Zealand to judge the contest, said the quality and range of the cheeses in the 18 categories were very good.

"To see New Zealand cheeses close up is something I wish everyone in the world could do. And it's what I will bring back to the States with me. The raw materials in New Zealand are very consistent - cows eat the grass, not much grain, if any - and make for a high quality of milk and cheese."

The winners of each category and of the overall prize will be announced at a dinner function tonight.