CHEESE BOX 28 –

NOVEMBER 21

WELCOME MASSIMO’S ITALIAN CHEESES!

It’s always a thrill to welcome a cheesemaker to our community of cheese lovers.
You can read about Massimo’s on our website (see our Cheese Makers section), and you can enjoy their Stracciatella in this box.
Massimo’s make cheese with cow and buffalo milk. They’re another example of creative, hardworking cheesemaking artisans making our lives better.

THE NAG – FROM CRANKY GOAT

A soft white rind cheese reminiscent of mushrooms. The team at Cranky Goat let it mature for about ten days. It has a light texture, and the inside starts to become runny as the flavour becomes more earthy.  An awesome cheese to match with a champagne-style wine, a crisp lager or cider.

Region: Malborough. Type of milk: goat.

STRACCIATELLA – FROM MASSIMO’S CHEESE

Stracciatella (‘rags’ in Italian) is a moreish mix of mozzarella strings in fresh cream, ideal with savoury dried meat, veggies or on a pizza. Another common use is as a filling in Burrata (‘buttery’), small balls of mozzarella. The NZ Herald also recently featured a recipe where Stracciatella is added to a topping of pancetta and hazelnuts to asparagus.  Perfect with a chardonnay or a pilsner.

Region: Auckland. Type of milk: cow.

BLUE – FROM CRAGGY RANGE SHEEP DAIRY

This is the third time we’ve featured this Roquefort-style cheese due to popular demand. Moist, creamy, and mildly salty with blue-grey veins standing out against the off-white, it’s a wonderful and sophisticated example of the style.  Try a Sauterne or a sweeter brown ale.

Region: Hawkes bay. Type of milk: sheep.

AGED DANBO – FROM HOHEPA HAWKES BAY

A Danish cheese made with semi-skimmed milk. It’s pale colour, texture, gentle aroma, and slightly sweet and nutty taste are like a new take on the cheese most of us grew up with in NZ. Perfect with apple cider, a light red, or a Saison.

Region: Hawkes Bay. Type of milk: cow.