Established in 1886, Fonterra’s Hautapu site has been a leader in dairy manufacturing for more than 120 years, and is the headquarters for Fonterra’s protein and cheese technical teams.

Located in the heart of Waikato, Fonterra Hautapu specialises in high-value products including cheese, casein, whey protein concentrate, hydrolysate, lactoferrin, milk protein concentrate and lactose – bound for the domestic market, as well as international markets in Asia, Europe and the USA.

At peak, the site processes four million litres of milk per day – about 150 tanker loads – and produces about 77,000 tonnes of product each year.

Fonterra Hautapu’s cheese plant produces up to 10 tonnes of cheese per hour, and a total of about 40,000 tonnes per year of Colby, Cheddar, Edam and Egmont cheeses.

Community and Sustainability

The site plays a big part in the local community, investing in a range of sponsorship initiatives including the Cambridge Tree Trust, local School Agriculture Days and other local school initiatives.

Fonterra Hautapu is a top performer in eco-efficiency and sustainability. The site won the New Zealand Institute of Food Service and Technology award for eco-efficiency in 2007, 2008 and 2009.

The site was also a finalist in the New Zealand Manufacturing Health and Safety and Environment Awards in 2008 and 2009, and won the Fonterra Best Site Cup – Environmental in 2010.

More than 98 per cent of the site’s waste water is recycled through irrigation and river discharge.


  • Milk processing capacity of 4.1 million litres per day

  • Annual production of 77,000 tonnes

  • Employs 300 people

  • Separate plants for powder, casein, cheese, milk treatment, whey, lactoferrin, milk protein concentrate, and lactose