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Posted inOpinion
by Michal McKay June 1, 2018 June 5, 2018
Peter Hargroves and Hohepa resident Luke Blair admire Danbo rounds
Cheddar. Cottage. Parmesan. Romano. Brie. Blue. Gouda. Edam. An amazing number of different styles, textures and flavours of cheese are being churned out in New Zealand. Considering cheese is all made from the same basic ingredient – milk – it's even more astonishing.
It wasn't always that way of course. There was a time when cheddar was pretty well it. Thanks mainly to a British decree resulting from the need to conserve milk during and after the Second World War, which ordered that only long-life, easily transported, factory-made cheddar was to be made from cow's milk.
It may not have been Hitler's primary aim to subject millions to a somewhat cheerless cheese, but that decree had a reverberating effect, particularly in the colonies. Even in New Zealand cheddar was pretty well the only cheese of choice. Albeit as variations on a theme. Remember Chesdale? Triangles, slices, blocks – all of an instantly recognisable rather rubbery texture, meticulously wrapped in foil or plastic. Along with Marmite, almost a Kiwi icon!
Fortunately, though it has taken a few decades to recover, the NZ Champions of Cheese Awards are a testimony to the fact that we are today producing some of the most innovative and delicious varieties ever to grace a cheeseboard, with numerous variations and characteristics including colour, aroma, texture, flavour, firmness, mould, 'eyes' or gas holes as well as keeping qualities. Artisanal cheeses produced by hand using the traditional craftsmanship of skilled cheese makers. As a result, they are often more complex in taste and variety. And many are aged and ripened to achieve certain aesthetics.
In recognition of this maturation, the NZ Champion of Cheese Awards were initiated in 2003. The event now has up to 300 entries with about 2,000 tonnes submitted to an extensive board of around 28 judges from New Zealand and overseas.
line-up of Cumin
Hohepa ranks right up there amongst those handed accolades annually. Their first entry in 2007 won them the national champion Feta category. For a cheesery which had only expanded into the commercial market the year prior, it was an indication of their unique approach. Multiple medals have followed. This year they gained a Gold Medal for their Vintage, a Silver Medal for their Tasty, and two Bronzes for their Fenugreek and Biodynamic Blue.
Head cheese makers Inacio Guimaraes and Peter Hargroves self-effacingly put their success down to the Demeter milk used in production. Which is a valid point. Unique to the Bay, the farm has some 46 hand-reared Shorthorns which graze on a lush herbal pasture on the salt marshes and river banks of Clive. Hohepa HB has practised sustainable organic farming since the village was established in 1960 and is regarded as a leader in bio-dynamic farming practice.
There is no doubt this contributes to the complexity and character of the cheeses. But of course skill in cheese making is what ultimately produces the quality and flavour for which Hohepa cheeses have gained such recognition.
Inacio has been with Hohepa for 26 years. Coming from a dairy farm in Brazil, for him bio-dynamic farming was a norm. "I was very aware of the herbs growing which made the milk from our cows have a unique flavour." He studied agriculture in the UK specialising in bio-dynamics, where he gained a scholarship to Emerson College. Here he met his New Zealand wife. After returning to Brazil to fulfil his scholarship requirements, "we had friends in New Zealand so we decided to come here".
"I started as a volunteer at Hohepa which I did for three years. I became very interested in cheese making and so we started in a simple way, with one cheese vat." Originally the cheeses were produced for the residents. He attributes much of the Hohepa cheese rise to fame to internationally-recognised cheese expert, Juliet Harbutt (who now lives in the Bay). "She tried our cheese at the Farmers' Market and stated it was the best cheese she had tasted. At the time she was writing a regular column for NZ House & Garden and she featured us in several articles."
That was the kick start. Parents of some of the Sutherland Trust attendees realised that there was gold coming out of the cheesery; they decided to invest in the shop and raised funds for the cheesery. So in October 2007 it was established. "We increased the herd and won our first medal in 2008 for feta," says Inacio with a happy smile.
He explains that initially they were making what Hohepa itself needed which was Danbo and yoghurt and mozzarella. Now of course the range has become far more extensive. "The plain more mature cheese – cumin, herb and garlic – are mainly what we sell as soft cheese. The tasty to vintage and the blue are very creamy and fruity."
artisan cheesemaker Peter Hargroves
There is no doubt Inacio is passionate about his profession. When he talks about it his eyes light up and he admits that he even sings to himself when he is in the cheesery. "Our cheese is good because of the way we farm. It tastes of this land. You can make a mild cheese in eight weeks. But wait, if you can wait, in eight months you get something rich, complex, powerful. I like powerful cheese."
In 2009 Peter Hargroves joined Inacio as head cheese maker and together they developed the range even further, winning two Champion of Cheese Supreme Awards with Herb Quark and Tasty in 2010. "Each year we always grab something," comments Peter. "And as the judges change every year you depend on what their preferences are. We decide which ones we will put forward, but you never know whether it's the more mature or the younger ones they will like. For the awards we select cheese for tasting a few months before until we have the right ones to send."
The Tasty received high praise that particular year from the master judge Russell Smith, who declared it was "an absolutely stunning cheese. It's beautifully aged, and in the Danbo style. The front palate is very fruity with a lovely nutty finish. It also has a long finish." The quark too was a hit. "The tanginess works beautifully with the subtle herb flavour and is just so fresh. It has a beautiful clean finish on the palate. Gorgeous."
And expert Juliet Harbutt confirms the recently-awarded gold for their Vintage is particularly well deserved. "The original recipe was Danish, but Inacio made it his own. It's buttery and sweet initially and becomes more like cheese sauce as it ages. At the grand old age of twenty months it becomes hard and dense with very complex flavours released when in the mouth."
Hohepa farm in Clive, which houses the herd, is over fifty years old and about fifty acres in size. Both Inacio and Peter are sure that it is the combination of the sea influence on the grasses and herbs with the salty soil and the bio-dynamic methods and treatments used which offer something very special. Residents help feed and milk the cows daily.
Explaining how he got into cheese-making, Peter laughs. "It was a bit different to Inacio. I was a Yorkshire lad, ex-Merchant Navy. I came to New Zealand after visiting Australia in 1973, met my wife (in Napier) and decided to stay." He went to Hamilton.
"And of course everyone knows that in the Waikato farming is the backbone. I worked for NZ Co-Op and started making milk powder. Worked my way up the ranks; 43 years I've had in dairy. And I studied micro-biology in Palmerston North while I was with the company. We went back to York to a great dairy farm, St Helens – one of the biggest around. Did that for 17 years. Then 13 years ago come this September we came back and I went to Te Mata cheesery." In 2009 he joined Hohepa.
Jacob Osborne, cheesemaker in the making
He and Inacio are both head cheese makers with specific responsibilities in the cheesery, and together they have built Hohepa's reputation as one of the finest cheeseries in Hawke's Bay … if not New Zealand. They specialise in the softer cheeses like Danbo, and Cumin is their biggest seller.
"Our big responsibility is to ensure we don't run out, so the output is monitored accordingly, both seasonally and dependant on weather," Peter explains. "We have about six tonnes of cheese in stock and we process 157,350 litres of milk a year so that equals 20 tonnes a year of hard cheese, plus fresh milk and fresh cheese. It takes three months to make a danbo with four or five months to mature; 18 months makes it a tasty; and the vintage comes after 18 months to 3 years. It is housed in 10-12 degrees and once packed it is stored at 3 degrees. And once we start making a cheese we can't stop until the process is finished. We do put out a certain tonnage per year, but remember we are one of the smaller cheese makers."
So what is the secret that makes their cheese so good? Both agree on this, "To start with you need a good herd, a good dairy farmer, and good grass. A variety of herbal pasture equals Demeter milk." Season too plays its part. "For us spring to early summer is the best time to make a winning cheese." But, they laugh as they reveal perhaps their most surprising secret in making great cheese. "It's the good hand of the cheese maker. That's why we have big hands!"
Both Peter and Inacio acknowledge that Hohepa is unique. Maybe it is the sea influence on the grass, the salty soil or the bio-dynamic treatment. Or all three. But for sure, with a hefty amount of artisanal skill also in the mix (including the importance of large hands), this boutique cheesery is definitely something of pride for the Bay.


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Also, Children's Choir and Small Group Bible study is held on Wednesday evenings. Children's Choir is from 6:30 until 7:00 and Bible study is 7:00 until 7:30pm.
For more information, contact the Church office at 803-632-3228.


Wharfedale 12-17 Huddersfield – The full match report is now available under the Fixtures tab near the top of this page. The match photographs are available under the Photos tab – follow the Link to Flickr Album.
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redpajama_set_name: RedPajamaCommonCrawl


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It's a mink... It's a muskrat... It's an otter in the Detroit River
By Linah Mohammad ,
Roberta Rampton
Published May 17, 2022 at 3:51 PM CDT
A few weeks ago, Eric Ste-Marie was taking an early morning walk on the Canadian side of the Detroit River when he saw something that no one has seen for more than a hundred years. So he grabbed his phone, shot a video.
ERIC STE-MARIE: A straight-up river otter in the Detroit River. Have you ever heard of something so controversial?
EMILY FENG, HOST:
He couldn't believe his eyes. At first he thought the large, brown, furry animal was probably a mink or a muskrat or maybe even a beaver.
STE-MARIE: But when it dove, I saw that its tail wasn't flattened like a beaver's would be. And so that really only left otters as what it could be, which I didn't even think was an option in the Detroit River as an animal to see. So I got really excited.
KELLY: That is because the river was notorious for its pollution. Factories on both sides of the border had dumped oil in there before there were laws against doing that. It was a toxic mess.
JOHN HARTIG: There was so much oil floating down the river, and the waterfowl would come through on their migration. They would land in the few pockets of open water during winter, and that was filled with oil. And then 11,000 ducks and geese would die in a single day because of that.
FENG: That's John Hartig. He's a scientist who has studied this ecosystem his entire career. He didn't think it was clean enough for river otter.
HARTIG: And during the '40s, '50s, '60s and '70s, because of all that oil and petroleum products, river otter could not even have survived in that because the oil would mat their fur. And they couldn't thermoregulate, and they couldn't keep warm, and they would die.
KELLY: But in recent years, John Hartig says the river has come a long way. You can see bald eagles, peregrine falcons, lake sturgeon and now river otters, a mammal that can only survive when water is clean.
HARTIG: In this journey of revival of the river, it's so important that we have something like the river otter return because this gives hope. If the Detroit River is now cleaner for river otter, it is indeed cleaner for you and me and others who visit here or live here because we share the same ecosystem. Transcript provided by NPR, Copyright NPR.
Linah Mohammad
Prior to joining NPR in 2022, Mohammad was a producer on The Washington Post's daily flagship podcast Post Reports, where her work was recognized by multiple awards. She was honored with a Peabody award for her work on an episode on the life of George Floyd.
Roberta Rampton is NPR's White House editor. She joined the Washington Desk in October 2019 after spending more than six years as a White House correspondent for Reuters. Rampton traveled around America and to more than 20 countries covering President Trump, President Obama and their vice presidents, reporting on a broad range of political, economic and foreign policy topics. Earlier in her career, Rampton covered energy and agriculture policy.
See stories by Roberta Rampton


I updated to the latest upgrade and I get these errors, which never appeared before the update.
Hahaha 60 views and no other posts?
It might that there are still some problems with the TGC products and the new update.
and it runs fine, with no errors, must be physics?
Problem is with the command "dbPhyUpdate();" im sure of it.
Have you tried taking out all of the libraries and headers you aren't using (DarkAI.h, DarkLights.h, ShaderData.h, DarkAI.lib, DarkLights.lib, and ShaderData.lib).
Ah, its not just me, I threw a comment in the GDK section just before I saw this. Everything without physics seems to work just fine.


This durable rectangular washing up bowl from Addis is designed to fit neatly into the sink and is available in a choice of colours.
Addis Rectangle Bowl is rated 4.8 out of 5 by 37.
Rated 5 out of 5 by ROJ from the exact size that i wanted not much to say really about a washing up bowl other than this bowl looks good after many months of use and ordering on line to collect in store works very well indeed.
Rated 5 out of 5 by London girl from Good washing up bowl Feels much more sturdy than my previous bowl so hopefully this one will last.
Rated 5 out of 5 by Ruth66 from Washing up bowl I struggled to find a bowl to fit my sink but am delighted with this good quality bowl with great grips which fits perfectly. Great value for the price.
Could you please tell me what the capacity of this bowl is in litres?
Hi, thanks for your question. The capacity is 17 litres. I hope this is suitable.
Hi Winda, thanks for your question. I have measured the internal base of this bowl and it as follows: 10" x 10.5". This may be a very tight fit if you were to lie the plate flat on the bottom. I hope this helps.


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What is an example of molecular genetics
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Wednesday, February 12, 2020 1:50:28 PM
Molecular biology Wikipedia
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Molecular Genetics King's College London
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It seems that the airlines have agreed to complicate my life every time I want to go to Spain: Ryanair fly and only one day a week from London to Valladolid, Easyjet three days to Asturias, Vueling is jumping on the limbo with prices Coruña… So last month when I had to go to Ponferrada I had no choice but to fly into Barajas and me five hours bus to my house. What have we abandoned Airlines to Northern Spain, must see!
When do my route plans I found I had only 45 minutes after the estimated time of landing the plane (in the T1) to exit the bus (in the T4), and as never before had to move between terminals, I decided to search the internet for how to do it and how long it takes. The first part is easy, on the second I found no information whatsoever.
A year, Madrid hosted the International Tourism Fair (FITUR), a meeting for tourism professionals, and a paradise for tourists who can experience the best of each country and region almost without leaving home. This edition, the number 30, opened its doors on 20 until 24 January. Courtesy of Provincial de Valladolid got two invitations to visit the fair on Saturday 23, so there we went.


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Railroad overpass crashes continue on Bunch Blvd.
Seth Slabaugh
MUNCIE — Norfolk Southern says it is not responsible for reportedly inadequate signage at the low-clearance railroad overpass on Bunch Boulevard.
Numerous trucks, including two in the past two months, have struck the overpass near the Craddock Wetland Nature Preserve and the former Indiana Steel & Wire factory. The clearance is only 10 feet.
The last two accidents brought down huge iron crossbeams from the bridge. One of them continues to lie on the side of the road.
While there is a low-clearance sign on the street just on the north side of the overpass, the low-clearance sign on the south side is way back at the intersection of Bunch and Jackson Street.
"What if that big old rail fell down on your car or truck?" asks Carl Kizer Jr., owner of Kizer's Carpet Care. "It's sad. They're just waiting for somebody to get killed."
He says he has called the city to ask that a flashing yellow caution light and reflective low-clearance signage be posted right on the overpass. "They said it's the railroad's responsibility," Kizer told The Star Press. "It goes back and forth, passing the buck. The Whitely community deserves better than this."
Norfolk Southern's Dave Pidgeon says the railway company has no legal authority to place signs on city, county, town or state roads.
"We don't own the public road under our bridge; we own the bridge," he said in an interview. "The last thing we want is trucks hitting our bridges, but we don't own the roadway. If they want signage on the bridge, the road authority may come to us, but sometimes that doesn't quite work out. Generally speaking, the road authority approaches us to put signage on a bridge."
City street Superintendent Duke Campbell told The Star Press he would investigate Kizer's complaint. "This is the first complaint I've heard," he said. "I will do some digging and check it out to see if there is a possibility of more-adequate signage. But to get something put on the trestle itself requires the railroad's permission of course."
Kizer said, "It's irresponsible to know this has happened time and again and not do anything to keep citizens safe. It wouldn't cost that much in my opinion to put some letters up there on the bridge to warn people."
On April 4, Jeffery Taets, 35, South Bend, drove a southbound Indiana Michigan Power truck right past a "10', 0" Low Clearance" sign and collided with the bridge. The boom arm on top of the truck is what struck the beam and stopped the truck immediately. Damage was estimated at $10,000 to $25,000.
Taets told police he saw a "13', 0" Low Clearance" sign for the first railroad bridge he drove under on Bunch but failed to see the sign for the second, lower bridge.
On May 10, Brion Curren, 23, Richmond, drove a northbound AVI Foodsystems box truck into the overpass, partially ripping off the truck's box. He told police he didn't realize the bridge was as low as it was.
After a truck driven by local pastor Bob Ball collided with the bridge in 2001, Taylor Sales told The Star Press that 19 of its rental trucks had struck the overpass since the business opened 24 years ago.
Ball took responsibility for the wreck but also blamed inadequate signage.
At that time, there were low-clearance markers painted directly onto both sides of the bridge, but the lettering was so weathered that it was difficult to read that the clearance was 10 feet, 4 inches.
After Ball collided with the bridge, city public works Superintendent Pete Heuer told The Star Press he would investigate and "one way or another" "get it taken care of," including the possibility of more signage.
A city police officer said in 2010 there were one or two collisions per year at the overpass. One was a city garbage truck driven by an inexperienced driver.
Contact Seth Slabaugh at (765) 213-5834.
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