CHEESE BOX 46 –

MARCH 23

Welcome to our Cheese box 46 – March 23! 

JULIET HARBUTT

Juliet Harbutt is the global doyen of cheese, international cheese judge and a Kiwi. Nancy, one of our founders, was thrilled to meet her on a recent trip to Hawkes Bay where she has returned to live. It was a great opportunity to get Julie’s views on NZ cheeses and cheese makers. Check out her “World Cheese Book”.

ORGANIC BRIE – FROM THE CHEESE BARN

It’s been nearly three years since we featured this wonderful brie made by Cathy and Kelvin in Thames.  We stand by our suggestion of matching it with an extra dry prosecco, but a pear juice or witbier go well too.   It’s great timing for a food match because brie goes well with peaches, apricots and plums.

Region: Thames. Type of milk: cow.

NANNY BLUE– FROM CARTWHEEL CREAMERY

Smooth and creamy, this blue has a distinctive tang. Try it with a Riesling, a Tripel, or a strong black tea (maybe with a little honey) and a slice of golden kiwifruit.

Region: Manawatu. Type of milk: goat.

CLOUD – FROM NIEUWENHUIS FARMSTEAD CHEESE

Make the most of goat season while it’s still there! Befitting its name, this is a truly ethereal cheese. It goes well on a slice of artisan baguette, just make sure you eat it slowly and relish every bite. Add some honey or even chili for a different experience, and enjoy a glass of local methode champenoise, a Saison, or an artisan soda.

Region: Hawkes Bay. Type of milk: goat.

SHEEP GOUDA – FROM GERALDINE CHEESE

The sheep version of a classic made by the talented Paul Fitzsimmons and his team in Geraldine. This gouda goes with almost anything, but you can try a Pilsener, a Syrah, or an artisan lemonade. It goes well with stonefruit too, but even better with new season pears.

Region: South Canterbury. Type of milk: sheep.