CHEESE BOX 41 –

NOVEMBER 22

Welcome to our Cheese box 41 – November 22! 

Welcome to Kervella Cheese! We absolutely love forming partnerships with cheesemakers new to The Cheese Wheel. Gabrielle and Alan from Kervella Cheese are new to us but certainly not new to cheesemaking as you can read about in their profile on our website.

ESSENCE – FROM KERVELLA CHEESE

Gabrielle and Alan have always aimed at making NZ cheese with wild cultures and not copying European. Essence is a beautiful example of this. It’s a delicate soft to semi-hard cheese with a mushroomy aroma, wonderful mouth feel, and a sweet and sour aftertaste. We suggest you lick it from your fingers with a glass of champagne in your other hand!

Region: Golden Bay. Type of milk: cow.

POUKAWA FOG ASHED– FROM NIEUWENHUIS FARMSTEAD CHEESE

Spring is so exciting for cheese lovers as goats and sheep come into production. The rind of this soft white goat cheese slowly emerges to surround the fudgy centre. It has a blissfully intense aroma, and an earthy flavour. Smear on a slice of baguette, and match with a Chardonnay or the freshest Pils you can find.

Region: Hawkes bay. Type of milk: goat.

FENUGREEK GOUDA – FROM HOHEPA

We don’t curate many flavoured cheeses because we prefer to let the cheese flavours be the centre of attention. There are some noble exceptions though, and this traditional Dutch style is one of them. Award winner at the NZ Champions of Cheese Awards 22, some folks even prefer it to the more common Cumin Gouda. Match it with a gewürztraminer or a bock, and some almonds or dried fruits.

Region: Hawkes bay. Type of milk: cow.

BLUE MONKEY – FROM MOUNT ELIZA CHEESE

One of the finest blue cheeses made in New Zealand in our opinion, Blue Monkey is a stilton-style blue made by Chris and Jill Whalley. Rich and buttery it will pair well with a good Riesling or even a dessert wine, a port, or a hoppy IPA, and some whole grain crackers.

Region: Katikati. Type of milk: cow.