HELPING THROUGH COVID
Cheese Wheelers who were part of our community last year will recall us sharing how some small cheesemakers really got hurt during lockdown. It was a double whammy for many. Farmers’ markets are often a major channel for them, and they were closed. Distribution was wonky from rural districts so they had difficulty fulfilling what long distance orders they did get. One cheesemaker ended up feeding their fine blue to local pigs (lucky pigs!).
The latest round of lockdowns had a similar effect but with a new problem for some – it fell during the kidding and lambing season, making it difficult or impossible for friends, family, and casual workers to help out. Sadly, one cheesemaker was unable to meet our order because of lockdown, and of course that loss of revenue adds to their problems.
OPAKI MANCHEGO – FROM KINGSMEADE
We’ve featured this wonderful Spanish-style cheese before, always to good reviews. If you have a literary bent, the name comes from La Mancha (Arabic for drylands) as featured in the famous Spanish novel Don Quixote where Manchego is made to this day. Try it with a robust red, a sherry, a porter or stout.
Region: Wairarapa. Type of milk: sheep.
ASHED COATED BRIE – FROM WAIMATA CHEESE COMPANY
There are several ash-covered soft cheeses in Aotearoa, but this is the only ash-covered brie we’ve found. It looks spectacular. Make sure you wait until the paste in the middle is beginning to ooze and you’ll enjoy the taste as much as the look! Go for a Deutz bubbly or a hoppy ale that’s not too bitter.
Region: Poverty Bay. Type of milk: cow.
SCAMORZA – FROM WAIRIRI BUFFALO FARM
This semi-soft Italian style cheese is sometimes smoked, but is just as great as a classic white cheese. Scamorza has a texture like a firm, dry Mozzarella. If you’re planning a spring picnic, it’s a wonderful sandwich cheese, but is also a bonus on a cheeseboard. Look for a Spumante Classico Italiano or a NZ bubby, or a wheat beer like a Hefeweizen from Tuatara.
Region: Canterbury. Type of milk: buffalo.
HERB & GARLIC BOUCHEES – FROM ANABELLE FINE FRESH CHEESES
This is a sophisticated and beautiful version of the French classic Boursin. We suggest you enjoy each ball on a thin slice of baguette, scattered on a green salad or as is for a decadent snack. Pair it with a mild Kombucha for a refreshing ‘aperitif’ or with a Merlot to bring out the tanginess of the cheese
Region: Auckland. Type of milk: cow.
