CHEESE BOX 73 –

April 25

Welcome to our Cheese box 73 – April 25! 

MEET ANABELLE

Anabelle David, of Anabelle Exquisite Dairy, is a French-Kiwi born and raised in France, and living in New Zealand since 2007. We are very lucky because Anabelle has matched her Masters in Food Technology with her passion for fine cheese to produce, well, fine cheese. Some of you were lucky enough to try Anabelle’s special Truffle & Black Garlic log in our Christmas box. For those who were not, please enjoy Anabelle’s outstanding ashed goat log this month.

Mt SOMERS BLUE – FROM GERALDINE CHEESE

A sharp, tangy well matured blue somewhat similar to a Stilton. It has a fresh blue fleck, deeper flavour and a longer finish. Eat it on bread and pair it with a Porter, a full bodied red or Port, or a full-flavoured mocktail.

Region: Canterbury. Type of milk: cow

NGAWI BRIE – FROM KINGSMEADE CHEESE

Lovely couple Miles and Janet, and their team make wonderful cheese based in their Kingsmeade factory in Masterton, Wairarapa. Take your time and leave this cheese out for an hour or longer so it’s oozing, then scrape some onto some fresh crusty bread. Match it with a Club Soda, a Sauvignon Blanc, a Pilsner or Belgian Tripel. Enjoy this classic.

Region: Wairarapa. Type of milk: cow

VINTAGE MAASDMA – FROM BARRY’S BAY

Unlike its cousin Gouda, a special bacteria is added to Maasdam and the cheese is then hot-housed to encourage bacterial growth (which leads to the holes). Perfect in a sandwich with a Pinot Gris, a light IPA or a light Kombucha.

Region: Canterbury. Type of milk: cow

ASHED GOATS LOG – FROM ANABELLE EXQUISITE DAIRY

Another magic cheese from Anabelle, this is just plain delicious. Again, smear it on a piece of fresh baguette and enjoy with a bubbles, a pils, or a kombucha. Bliss.

Region: Auckland. Type of milk: goat