CHEESE BOX 78 –

September 25

Welcome to our Cheese box 78 – September 25! 

Merveilleuse raclette!

Our Managing Director Nancy was born and raised in Brittany and was thrilled to discover a local raclette, made right here in Aotearoa New Zealand. The rest of us at The Cheese Wheel were also thrilled when she showed us how to use it. She owns a little device to melt the cheese slowly so we could scrape some onto sliced ham, ‘cornichons’ and potatoes. You only use what you need, and the raclette is then stored for another day.
Restaurants have large frames for their full wheels of raclette. The cheese is wonderful of course – even ham is better with cheese – but the process is as magnifique as a Japanese tea ceremony. Tres bon!

RACLETTE – FROM LITTLE RIVER ESTATE

This alpine-style cheese is a hard-to-find style in New Zealand. It’s made to melt slowly and pour onto potatoes and ham, ideally with some French ‘cornichons’ (pickles) on the side. Grab a saison or a Belgian style pale ale, or a Pinto Grigio or Sauvignon Blanc.

Region: Nelson-Tasman. Type of milk: cow

LABNEH – FROM FERNGLEN FARMS

We are seeing more Middle Eastern style cheese being made in New Zealand. Labneh is a good example – use it like cream cheese (it has half as much fat, about 40% more protein, and contains probiotic cultures). It suits a Pinot Gris, rhubarb kombucha, or a citrusy pale ale.

Region: Wairarapa. Type of milk: sheep

WILD OYSTER MUSHROOM – FROM EVANSDALE CHEESE

Evansdale might be one of our oldest artisan cheesemakers, but they are still inventive and making delicious pungent cheese like this. Match it with a big red, a Belgian Tripel, or a dark chocolate drink.

Region: Otago Type of milk: cow

FRIESIAN VINTAGE – FROM KARIKAAS CHEESE

Yet another classic aged cheese from another of our longstanding cheesemakers. It’s easy to fall in love with a stinky soft cheese, but a good vintage will always be a favourite. Bordeaux are cheap at the moment, or a brown ale or a cherry juice.

Region: Canterbury Type of milk: cow