CHEESE BOX 35 –

MAY 22

Welcome to our Cheese box 35 – May 22! 

Washed cheeses

Washing cheeses discourages unwanted moulds, and of course also imparts another flavour dimension. This month we feature a Tomme – a semi-hard cheese originating in the European Savoy alpine region – washed in beer, but others are washed in brine, or sometimes other liquids like cider.

EPITOME WASHED TOMME – FROM CARTWHEEL CREAMERY

What’s better than matching a fine craft beer with an artisan cheese? What about combining the two from the outset by washing a Tomme in stout? This traditional semi-hard cheese is otherwise washed with brine, smoked or flavoured with cumin or the like. Complement it with your favourite stout or contrast with a crisp white wine, and some figs.

Region: Manawatu. Type of milk: cow.

MOUNT RICHMOND ALPINE CHEESE – FROM LITTLE RIVER ESTATE

This style is known as a ‘cooked curd’ because the young cheese curd is gently cooked in whey before being pressed into a mould. It is then washed by hand fortnightly for between four to 12 months. The heating helps to caramelise the sugars leading to a smooth texture and sweet nutty flavour. Like a gouda, it will develop pockets of crunchy salt crystals as it ages. Try it with a juniper-forward gin and a slice of crisp pear or tart apple, or a few pecans and hazelnuts.

Region: Nelson. Type of milk: cow.

FROMAGE FRAIS – FROM ANABELLE FINE CHEESES

This low-fat curd cheese is to die for spread onto a slice of baguette, or used anywhere where you’d use cream cheese, ricotta or feta. Enjoy with a wheat beer or Sauvignon Blanc and throw in some nuts and maybe a drizzle of honey.

Region: Auckland. Type of milk: goat.

GORGONZONLA – FROM VIAVIO

Who doesn’t like a spreadable and creamy blue? The Viavio Gorgonzola is at the milder end of blue cheese with a delicate flavour. The style originated in Italy and is made from unskimmed cow’s milk. Matched with a medium strength IPA, a soft red or rose, and a slice of apple or pear.

Region: Nelson. Type of milk: cow.