The Cheese Deli in Geraldine

Our Cheese Deli is located on Talbot Street, right in the heart of Geraldine. Discover Epicurean delights and cuisine ingredients in the retail shop which stocks an exclusive range of locally produced delicatessen and homeware products to compliment the range of uniquely handcrafted cheeses. While sampling the cheese you can learn about the history, manufacture and pleasures of cheese from our knowledgeable and friendly staff.


An experience you will not forget is watching the combination of traditional skills and an innovative interpretation of cheese-making techniques through our design-built viewing gallery into the factory. Complimentary tasting of our extensive range ensures you enjoy your cheese experience.


If a cheese board is your requirement we can help you choose a balanced selection from your favourites, we can also help you choose gifts for the cheese-aholic in your life.


Our shop also boasts a unique selection of premium New Zealand ice cream crafted with the finest, freshest dairy cream, the flavours are fabulous so why not treat your tastebuds.


Open every day from 8.30am to 5.30pm.

Entrance to the Geraldine DeliEntrance to the Geraldine Deli
A selection of our cheeses for sale A selection of our cheeses for sale
Come in to sample a variety of flavoursCome in to sample a variety of flavours
We have a wide-range of products to explore We have a wide-range of products to explore

Artisan Geraldine Factory

The place where it all started. We have several small open vats and a very hands on, manual approach. Every cheese is lovingly crafted, diligently tended and aged, then hand-cut into portions for sale.


Traditional processes are regularly updated and modified to suit the rich milk of the South Canterbury area, and the personal tastes and preferences of our customers. With Paul’s extensive technical background, our cutting edge techniques and innovation is key to our vast range of delectable offerings.


Head Cheesemaker, Jason Green has grown up at Paul's side in the factory, hungrily learning the art and craft of the cheesemaker. In later years he has applied his knowledge and understanding into innovation and creation of his own.


Only a couple of years after starting the business in Geraldine, it was apparent that we had been modest in our plans. Everything became too small, and growth was inevitable.

The process of cutting the curdThe process of cutting the curd
Pressing the curd to give shape and remove moisture Pressing the curd to give shape and remove moisture
Our blue vein cheese after saltingOur blue vein cheese after salting
Parmesan cheese is matured in large rounds Parmesan cheese is matured in large rounds

Full Production Facility in Temuka

Our customised packing and cutting capabilities in turn lead to even more demand and a larger production facility was required.


The highly automated, extremely technological manufacturing facility was born. It means Talbot Forest Cheese can adopt a more flexible process to better meet our customers needs.


We still produce our artisan cheeses in the original flagship in Geraldine, but now we can furnish the wholesale market as well, manufacturing ingredient cheeses to specification and supplying larger quantities of cheese to other markets.


Still using the same fabulous raw materials, milk from the pristine South Canterbury pastures and the same recipes, we diligently and lovingly care for our cheeses through the aging process, but are able to utilise technological advancement in our processes, allowing Talbot Forest Cheese to do everything on a bigger scale.

An aerial view of our Temuka siteAn aerial view of our Temuka site
Temperatures are carefully watched in the pasteurisation room Temperatures are carefully watched in the pasteurisation room
Hand-made cheese allows our variety of flavoursCutting and separating of the curd happens in large vats
The last step is in the cutting and packaging room Hand-made cheese allows our variety of flavours

Cutting and Distribution Plant in Temuka

Popularity and demand meant expansion. A customised cutting, wrapping and dispatch plant was established in 2010. This enabled more cheese to get to more places so more people could enjoy our creations.


We have mechanised state of the art packaging equipment meaning most packaging presentations can be achieved. However, our cutting process is still carried out the old-fashioned and traditional way – by hand.


We can portion, slice, grate and package direct to customer requirements.

An aerial view of our Temuka siteThe grating room in action
Temperatures are carefully watched in the pasteurisation room Grated cheese is sealed and packaged
Hand-made cheese allows our variety of flavoursSome cheese is separated into blocks
The last step is in the cutting and packaging room Packaged cheese ready to send out