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It isn’t hard cheese if the EU gets its way with GIs, chef insists – but dairy exporters are likely to disagree


Point of Order

Kiwi cheese-makers will be wondering which advice they should take from chef Simon Gault.

This week he was saying they should stop trying to imitate brie and gouda and focus on producing uniquely New Zealand styles.

His advice was given to people watching a webinar arranged by the European Union Delegation to New Zealand, an outfit committed to promoting the EU’s increasing use of geographical indications to protect European products.

In June last year, however, Gault  was singing the praises of NZ French-style cheeses. 

In particular, he was enthusing about a French-style camembert made in the Nelson region.

So you don’t have to go to France to buy a cheese, he advised.

“ Bastille day is coming up – let’s buy NZ French cheese”

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