Egmont is a New Zealand cheese named for Mount Taranaki, formerly Mount Egmont, on the North Island. It was developed as a hybrid style, combining characteristics of Gouda and Cheddar into something distinctly its own, and it reflects New Zealand’s pasture-based dairy tradition.

Flavor Profile

Egmont is a hard cheese with a firm, dense paste and a deep golden color that reflects the grass-fed milk it is made from. The flavor combines Gouda’s nutty sweetness with a Cheddar-like savory tang, producing something richer than Gouda and rounder than Cheddar. Aged wheels develop caramel notes and a crystalline texture.

How to Use

Its dual character makes it unusually versatile. Grate it over pasta and gratins, slice it for sandwiches, or serve it in wedges on a board. It melts smoothly and adds more depth than a standard mild cheese would.

Pairing Suggestions

Pair with a New Zealand Sauvignon Blanc, a Pinot Noir, or a hoppy pale ale. Serve with quince paste, dried apricots, walnuts, and crusty bread.

Storage

Wrap in wax paper and store in the refrigerator crisper drawer. Low moisture makes it stable for a month or more.