Cartwheel Creamery is an artisan cheese-making company on a mission to make outstanding cheeses that reflect the natural goodness of our valley.

We believe that the very best cheese can only be made with high quality milk from healthy animals. We source our cow's milk from local dairy farmers.  Our goat's milk comes directly from a farm in Opiki.  

Our unique cheeses are made using bespoke recipes that combine traditional, time-honoured methods with modern safe food practices.

The seeds of Cartwheel Creamery were sown back in 1996 when Adrian Walcroft attended a one-day cheesemaking course run by Catherine Mowbray. The timing wasn't good for such a venture, being a week before his wedding with Jill.  However, after the honeymoon three polled dorset sheep were bought and over the next year or so they dabbled with making sheep's milk cheese in the kitchen and loved it. A move to Manawatu for career advancement meant that the idea of commercial cheesemaking went on the back-burner.

Fast-forward about 16 years and the idea again came to the fore, and this time it stuck with the establishment of Cartwheel Creamery in 2011.

Located on our 12 hectare farm in the beautiful Pohangina Valley, the Creamery epitomises the "small is beautiful" philosophy, but with flexibility in mind for the future. Centre stage in the make-room is a 400-litre batch pasteuriser/cheese vat, from which a range of soft cheeses, semi-hard and a creamy blue are produced along with feta and three varieties of halloumi.