From Local, Independent Farms
At Curds First, we make our cheddar curds using fresh A2 milk from local, pasture-fed Bay of Plenty cows.
The milk goes straight from the farm to our vats — no waiting, no additives, no middle steps.
That's how we keep every batch as fresh as it can be.
Freshness You Can Taste
From milk to cheese, it all happens within a day.
That's what gives Curds First its distinctive character: the mild, buttery flavour, the springy bite and the squeak that says,
"made today".
Naturally Packed with the Good Stuff
Because they’re made with full-cream milk and little else, our cheese curds are naturally packed with goodness.
PROTEIN POWERHOUSE loaded with high‑quality fuel to keep you fuller for longer.
FULL‑CREAM MILK means great calcium content — the kind your bones, teeth, and muscles love. LOW IN CARBS, BIG ON FLAVOUR our fresh curds offer clean fuel without unnecessary fillers.
A2 MILK means they’re can be gentler on digestion for some people.
Click here to learn more about our milk and its source: https://www.volcaniccreamery.nz/
Keeping Them Fresh
Refrigerated, our cheese curds will stay fresh for up to 7 days.
As soon as you get your bag of fresh curds, let them sit at room temperature for about half an hour before enjoying — that’s how you get the signature squeak. Near the end of their shelf life, they’re perfect for any cooked cheesy dish. And of course, they’re always delicious straight out of the bag.
team@curdsfirstcheese.co.nz
Tauriko, Bay of Plenty, New Zealand