CHEESE BOX 32 –

FEBRUARY 22

Welcome to our Cheese box 32 – February 22! 

FRESH CHEESE – EAT FIRST

We love a vintage gouda – actually we love an aged gouda very much – but there is nothing quite like a fresh cheese either, especially in summer.
By definition they have a limited shelf life, which is another way of saying you’ve got the perfect excuse to eat them without delay.

BURRATA – FROM MASSIMO’S ITALIAN CHEESE

Burrata is described as a ‘dreamy concoction of mozzarella and cream’, and so it is. Smear some on a slice of bruschetta, drizzle on some warm olive oil, and luxuriate in its yumminess. Match it with a dark Belgian or a trendy Pinot Blanc of your choice.

Region: Auckland. Type of milk: cow.

BLUE MONKEY – FROM MOUNT ELIZA CHEESE

We’ve featured this spectacular blue before. It is delightfully buttery and lightly spicy, and is perhaps the NZ blue closest to the classic English Stilton. Dig out a Tripel, a port, a sweet sherry or be adventurous and find a sloe gin (plum-infused gin).

Region: Bay of Plenty. Type of milk: cow.

ORGANIC BRIE – FROM THE CHEESE BARN

A classic French-style brie with a soft, creamy interior. Please make sure you are patient and wait for it to ripen. It pairs perfectly with stone fruit and figs for a heavenly summer treat. Look for a light Pils or Sauvignon Blanc.

Region: Thames. Type of milk: cow.

DEVOTION – FROM THORVALD CHEESE

This is the first Reblochon style cheese we bring to you. The style originates in the French Alpine region of Haute-Savoie and is made from raw cow’s milk. Thorvald’s version is pasteurised and made from sheep’s milk. It is delicious, smooth, and creamy with a slightly funky aroma. Look for a chocolatey beer or a Pinot Noir.

Region: Nelson. Type of milk: sheep.