CHEESE BOX 38 –

AUGUST 22

Welcome to our Cheese box 38 – August 22! 

NZ Cheese Awards

Congratulations to all the winners and actually to all cheesemakers who entered the recent Champions of Cheese Awards. You can find the list on the New Zealand Specialist Cheesemakers  Association.

Aside from getting to eat life-changing cheeses, what we are excited about is how artisans just keep experimenting, and how a distinctly New Zealand cheese scene continues to develop. We are thrilled to have you on this journey with us.

KAU PIRO – FROM GRINNING GECKO

A favourite, its name says it all (kau piro is ‘stinky cow’ in Te Reo). Please be patient and let this delightful washed rind mature so it’s all oozy. Treat yourself to some quality bubbles or crisp pale ale that’s not too hoppy, and throw in some hazelnuts and pear slices.

Region: Northland. Type of milk: cow.

WOODBRIE – FROM GERALDINE CHEESE

Yep, another favourite (we last featured it in May 2021)! This delightful, soft brie has touches of blue hidden away inside. This seems like magic given bries have mould on the outside and blues have mould injected into the inside. Try it with a tawny port or a brown ale.

Region: South Canterbury. Type of milk: cow.

KALLARNEY BLUE – FROM THE CHEESE BARN

This Roquefort style creamy blue is always a hit. It has a full-bodied flavour and also looks striking with its closed texture without many eyes. It goes well with a big Cabernet Sauvignon or a Merlot, maybe a cider or a lager, and some nuts like walnuts, almonds or hazelnuts.

Region: Thames Valley. Type of milk: cow.

TAKENGA SMOKED CHEDDAR – FROM ORIGIN EARTH

Everyone seems to love smoked cheese, and this is a cracker. It’s cut into wedges to maximise the surface area, then cold smoked over mānuka for three hours. Match it with a Merlot, a red ale, and some slices of crips apples or pears, and the best chorizo you can find.

Region: Hawkes Bay. Type of milk: cow.