In 1972 the New Zealand Dairy Research Institute patented a large machine for mechanising the middle part of cheese making, which had previously involved much manual work. The Cheddarmaster is essentially a conveyor belt that allows semi-automatic drainage of cooked curds and whey, through to salting, mellowing and cutting of the curd into ‘hoops’ or rectangular moulds ready for pressing into 20-kilogram blocks of cheese. Here curds and whey are processed on the Cheddarmaster at the new Kiwi Co-operative dairy factory at Wharero, near Hāwera, in 1974.
Using this item
Archives New Zealand - Te Rua Mahara o te Kāwanatanga
Reference: AAQT 6541/B7733
Photograph by J. Waddington
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