This 1970 documentary surveys New Zealand’s dairy industry — “probably the most advanced in the world” — from pasture to export. Dairying then produced a quarter of NZ’s income, but with Britain due to join the EEC, NZ was forced to seek new markets. This film proclaims the industry’s readiness, thanks to an artificial breeding centre (with ‘calf-eteria’), room-sized computers, and cheeses designed for the Asian market. The country's 25,000 dairy farms were each owner-operated, and averaged 90 cows. The Dairy Industry won top prize at an agricultural film competition in Berlin.
This 1985 promotional film for the New Zealand Dairy Board catalogues diversifying taste in cheese as Kiwis move beyond the big block of cheddar. New varieties — feta, brie, camembert — are pitched as part of an evolution towards a more exotic and ‘gourmet’ culinary culture. A camel-riding Catherine Saunders looks at the process of how cheese is made in NZ; a highlight is the making of blue vein mould, and fondue gets a mention (“gruyère is best”). The film opens with an ad anointing “the great New Zealand 1Kg!” alongside a line-up of iconic Kiwi measurements.
In this short clip, sponsored by the New Zealand Dairy Board, cookbook queen Alison Holst provides a rundown on four easy meals that can be made out of bread and cheese. Made long before the more hyperactive Food In a Minute, Holst’s calm charisma gently talks us through the ins and outs of mouse traps, cheese rolls, mini pizzas and, of course, cheese toasties. A surprise bell from the microwave threatens to throw Holst off her stride, but then a dive into her rich supply of kitchen tips helps her get things right back on track.