As any experienced cheesemaker will tell you - good things take time.

It’s been seven months since Ōamaru couple Simon and Annabel Berry set to work transforming the former Cafe 469 building in the town’s north end, into Whitestone Cheese Diner & Deli. But now the business is ripe and ready for a busy summer, opening its doors on December 4.

Simon, director of Whitestone Cheese, said there were some delays along the way, with surprise compliance issues thrown in the mix, but the end result has made the challenges worthwhile.

“Annabel's done an amazing job of all the interiors, the colours, the look and the feel, it's all coming together now.

“Plus, she's also project managed - in terms of managing all the subbies and the builders and all the contractors - so yeah, she's been flat out . . . Really, it's been her project in a lot of ways.”

Simon said having the Whitestone Cheese “cellar door” on State Highway 1 had been the initial focus of the move. It would capture passing traffic, and put the business “front of mind”. But he is happy the premises have ended up at the north end of town.

“We've learned that, that's been really appreciated. Everyone's looking forward to having something here.”

The pair have transformed the 1957 Art Deco building, which for the most part had previously remained untouched, into the “spiritual home of Whitestone”, he said.

As well as the main dining area, there is a tasting room, which can also double as a private function room, and a 12-seat courtesy van will run people to and from the Torridge Street factory for tours.

There will also be an extensive, improved deli range at the new site “in terms of ageing cheeses on site, and a bigger retail offering”.

The original cafe and factory site will now be closed to the public except for guided tours. Staff will be provided with meals in the former cafe, and the offices will also remain in the same place.

The diner menu has a strong family focus, with offerings along the lines of a traditional 1950s diner, including burgers, fries and shakes, Simon said.

“It's just simple, done well.”

There will also be original dishes, using “straight from the factory” products, and with a “heavy cheese theme”. 

And just for the adults, there will be wines and craft beers complemented with an extensive platter selection, all of which can be enjoyed indoors or outside in the garden bar.

Whitestone Cheese has 12 staff at the new premises, about half full time and half part time - with some coming from overseas due to the nationwide hospitality shortage.

Accommodation is available for staff onsite as the premises also used to run as a motel, which means one less problem to solve. The motel units also provide options for the business further down the track, Simon said.

In the beginning, the deli and diner will be open seven days, from 8am to 6pm, to gauge demand.

In other cheese-related news, Whitestone Cheese has also been named New Zealand’s favourite cheese company for the third time.  

The competition has been running for five years. Whitestone won the first year it ran, Kapiti and Puhoi took one year each, and then Whitestone again was named the big cheese last year and this year.

The competition is decided by public vote through the New Zealand Cheesemakers Association during cheese month (October).

“We’re thrilled,” Simon said.

“So that's adding great value to the brand, and I guess that's what this is all about, is building brand for us and keeping our brand strong."