Our Story
When Cathy Lang and her husband Peter moved to their small lifestyle property just on the outskirts of the Pirongia Village in 2005, it didn’t take long for Cathy to start exploring her long held fascination with cheese and cheese making, inspired by a school visit to a dairy factory in the tiny South Island town of Brightwater, when she was only seven years old.
Predominantly self taught, Cathy’s microbiology qualifications and lab diagnostic skills developed over a twenty year career in the animal health industry, proved invaluable and soon she was producing simple cheeses for family and friends from her cottage kitchen.
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Cathy’s passion was encouraged further when she received a bronze medal for one of her cheeses in the hobby section at the New Zealand Cheese Awards in 2007.
The hobby soon grew into an obsession and Cathy decided to take the plunge and make cheese commercially. This involved many late nights of research and development in order to meet industry compliance requirements, but Cathy’s tenacity and attention to detail paid off and in August 2007, Cloudy Mountain Cheese became one of New Zealand’s smallest registered artisan cheese producers.
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 Handcrafted/Artisan Cheesemaking
Cathy’s method of cheese production is based on traditional farmhouse methods. Milk is gently pasteurized and from this point right up to the wrapping of each individually matured cheese; Cathy’s methods are strictly hands on. The result is beautiful, delicious and rustic cheese that is truly artisan.
All cheeses produced for commercial sale are required by law to be made from pasteurized milk.
Cathy uses non-animal rennet in all of her cheeses.
No additional stabilizers other than salt are added to the cheeses.
“I want to create a special product that faithfully represents the Waipa district, and is a quality product that people will associate with our mountain and village”.
Cathy Lang
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