CHEESE BOX 51 –

AUGUST 23

Welcome to our Cheese box 51 – August 23! 

CHURNING ISN’T ALWAYS GOOD

The NZ Herald recently published an article written by one of our founders, Kevin Jenkins, called “It isn’t easy being a small cheesemaker in New Zealand”.  You can read it on our website here.

VINTAGE DANBO – FROM HOHEPA CHEESE

Danbo is a milder version of Emmental developed in Demark.  It is pale with a pleasant aroma and tastes slightly sweet and nutty. It ages well and this Vintage from Hohepa is a classic example. Great for a better-quality sandwich. Try it with a cider, a pinot gris, an oaked chardonnay or chianti, a NZ amber or brown ale.

Region: Hawkes Bay. Type of milk: cow.

GOAT TOMME – FROM CARTWHEEL CREAMERY

Tomme originated in the Swiss and French Alps and is normally produced from the skimmed milk left over once the cream has been used to make butter or richer cheeses. Perfect for nibbling or broken across pasta. This goat milk version a wonderful, semi-hard cheese that goes well with a Pinot Noir or a bitter beer.

Region: Manawatu. Type of milk: goat.

BLUE – FROM MAHOE CHEESE

An organic cheese that perfectly balances fruitiness and acidity without being sharp. Try it with a slice of persimmon if you can still find one. Match it with a Syrah, a brown ale or some hot chocolate, and some pecans.

Region: Northland. Type of milk: cow.

NGAWI BRIE – FROM KINGSMEADE

A classic brie, being soft, oozy, and redolent of mushrooms. Just smear it on some bread! Try it with some bubbles, or maybe a Chablis, both of which are perfect complements, a feijoa kombucha, or with a balanced IPA for some cut through.

Region: Wairarapa. Type of milk: cow.