CHEESE BOX 86 –

April 26

Local gourmet cheese

Welcome to our Cheese box 86 – April 26! 

OUR TUROPHILE FRIEND FRANCO

Franco Sessa, aka The Grand Gourmand, is an Italian-Kiwi turophile. You’re a turophile too, as are all of us Cheese Wheelers, because a turophile is a connoisseur and great enthusiast of cheese. Franco is also an international cheese judge and all-round expert in cheese. Kevin, one of our founders, had a slow, cheesy lunch with him when we first set up the Cheese Wheel and confirms he is a true cheese expert (and a natural raconteur!).

Franco was recently in Madison, Wisconsin as part of the judging team for the 2026 World Championship Cheese Contest, one of the world’s biggest and most respected cheese competition. More than 3,300 cheeses from 25 countries were evaluated there, so when Franco talks cheese, he’s doing it with a very current view of what’s happening on the global stage.

We’re honoured to have Franco in our Cheese Wheel community. We suggest you follow him on Social Media to get some great insights into the wonderful world of cheese in NZ and around the globe.

BLUE – FROM MAHOE CHEESE

A fruity organic cheese with a touch of acidity but not sharp. Crumble it over pasta and match it with a Syrah, a brown ale or some hot chocolate.

Region: Northland. Type of milk: cow

SMOKED APPLED TREE CHEDDAR – FROM BARRYS BAY CHEESE

The nights will start to get colder soon and there’s nothing like a piece of delicious cheddar in front of the fire (or heat pump). This is a classic of the style made by the team at Barrys Bay, well established cheese makers. Try it with a Malbec, a Saison, or an Oolong tea.

Region: Canterbury. Type of milk: cow

WILDFIRE – FROM LITTLE RIVER ESTATE

Named after a wild fire near Little River’s creamery, this cheese demands patience – wait until it’s soft, then leave it out for an hour or more. It’s a little smoky, with the rind being just a little bitter. It goes well with late season plums.  Go for a pinot noir, a pilsner or a berry kombucha.

Region: Nelson-Tasman. Type of milk: cow

MONELLO – FROM VIAVIO CHEESE

It’s the first time we have featured this semi-hard, herby cheese. Viavio age it for two to three months. It has a light aroma but pungent taste featuring rosemary and oregano, with a little chili added. It will transport you to the Mediterranean so crack out a light birra like a Peroni, a sparkling Lambrusco, or a feijoa kombucha.

Region: Nelson. Type of milk: cow