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Cheese The Day as New Zealand Vegan Cheese Awards Get Seriously Spicy

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New Zealand’s vegan cheese scene just delivered a full-bodied, pepper-crusted slap to the dairy world with Bûche au Poivre from High Culture Cheese crowned Supreme Winner at the 2025 Vegan Society Vegan Cheese Awards.

Vegan Society of New Zealand - Supreme 2025 Winner
Source: Vegan Society of New Zealand - Supreme 2025 Winner

Described as a tangy, creamy triumph that rolls the legacy of chevre in cracked pepper with plant-based panache, this little log of glory wasn’t just delicious - it was decisive. Judges praised its smooth mouthfeel, layered complexity, and straight-up sex appeal on the plate.


And with over 80 entries across 12 hard-fought categories, this wasn’t a picnic in the park. Veteran cheesemonger Franco Sessa, who’s spent nearly a quarter-century elbow-deep in dairy (and presumably brie), was part of the five-judge panel tasked with tasting their way through a veritable gallery of dairy-free greatness. Sessa was joined by food studies academic Tracy Berno, industry veteran Aaron Pucci, legendary vegan pie-maker Jason Hay, and wildcard palate-on-legs, comedian Tom Sainsbury.


While High Culture bagged multiple wins, including for their truffle cheese and their glorious Bûche au Poivre, it was One Love Planet that quietly racked up accolades like a stealth disruptor. With four wins, this humble-but-heroic producer made a compelling case for the artisan future of plant-based cheese.

Here are their wins.

  • Bohemian Blue, a floral-studded stunner, took out the Blue/Brie/Camembert category with tangy flair and show-pony presentation.

  • Chilli Creama stole runner-up in Cheese Spread, with just enough heat to fire up your next vegan baguette.

  • Chevie Black Pepper & Dill scored top Cream Cheese Flavoured honours, visually striking, perfectly balanced, and a dream to spread.

  • And the mighty Karmasan, their answer to parmesan, won in the Artisan Cheese category with its umami crunch, perfect for pastas, salads, or straight-up snacking.

Oh, and their Smoked Goudi took runner-up. Just a smoky, paprika-kissed block of awesomeness.

One Love Planet - Platter showing their range of artisanal vegan cheeses.
Source: One Love Planet - Platter showing their range of artisanal vegan cheeses.

This year’s awards show Kiwi plant-based cheese is entering its golden age, no longer just a ‘good enough’ substitute, but a sophisticated, handcrafted sector in its own right. Whether it’s meltability, mouthfeel, or marketing, these cheeses aren’t pretending to be dairy. They’re reimagining the cheese experience entirely.


From the gooey goodness of Angel Food’s mozzarella (pizza night sorted) to the innovative bites of Epic Foods’ Peri Peri Chilli Cheese and Nudairy’s knockout Feta Block, the future of cheese is diverse, delicious, and definitively plant-powered.


The rise of plant-based cheese isn’t just about avoiding cows, it’s about building new taste architectures honouring tradition while breaking every mould. These aren’t novelty nibbles. They’re proof Kiwi culinary imagination, science, and craft are merging to rewrite what cheese can be. And yes, it’s still a vibe on a cracker which is OK!



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