More than 380 cheeses were judged and 76 gold, 120 silver and 58 bronze medals were awarded.
The gold medallists are now in contention for the champions trophies that will be announced in June.
Whitestone won two golds, for its Vintage Five Forks and Drunken Windsor Blue, as well as silver for its Windsor Blue, Benmore Brie, Mount Domett Double Cream Brie, and Probiotic camembert and bronze for its Livingstone Gold, Vintage Windsor Blue and Oamaru Blue.
Managing director Simon Berry says the range of cheeses which medalled proves their overall quality standards are high.
"It’s nice to test this by being judged by our industry peers and the result is a pleasing reassurance for us."
He was surprised only two golds were awarded in the white-mould category which went to two Kapiti traditional bries. Whitestone got silvers for its three entrants.
The strength of Whitestone’s blue cheeses had again been recognised, which he attributed to Whitestone developing its own in-house blue recipes over the years, including specific Whitestone cultures.
The same went for its gold-winning vintage cheese, which was made from a Whitestone specific recipe blending cow’s and goat’s milk and ageing it for two years.
Two other Otago producers won medals.
Gibbston Valley Cheese won gold for its Smokey Gold and silver for its Brinza Sheep Milk and New Balfour.
Alexandra cheesemaker Raggedy Range won a bronze medal for its Fenugreek Mix and Pecorino.
The announcement of the NZ Champions of Cheese Trophy Winners has been moved to June 30 in the hope Covid traffic light settings would allow a dinner for up to 300 cheese industry professionals in Hamilton.
