CHEESE BOX 47 –

APRIL 23

Welcome to our Cheese box 47 – April 23! 

Another stunning selection of 4 New Zealand gourmet cheeses for you or as a gift!

Every NZ artisan cheese maker has a unique reason behind their passion. When Quadri and Sahar from Taiba Cheese invited us into their home recently, they shared that it took 10 years to recreate from memory, the exact taste and consistency of the halloumi they and their parents grew up sharing with friends & family in Palestine and Kuwait. This is the very special hand crafted halloumi we are sharing with you this month.

HALLOUMI – FROM TAIBA CHEESE

Halloumi most likely originated in Cyprus and as a mix of goat and sheep milk, but  also sometimes cow’s milk. This version by Taiba is a style from the middle east and exhibits all the best attributes. Try it in a lemon and pomegranate couscous and enjoy it with a Pinot Gris, a wheat beer, or a glass of carbonated pineapple juice.

Region: Auckland. Type of milk: cow.

SLEEPING GIANT– FROM ORIGIN EARTH

A cheddar that is typically aged for up to two years. This one is named after the nearby Te Mata Peak. With luck you’ll discover some salt crystals to crunch on. It goes well with the grapes that are in season, and with a Cabernet Sauvignon, a red IPA, or a Lapsang Souchong tea.

Region: Hawkes Bay. Type of milk: sheep.

THE NAG – FROM CRANKY GOAT

A favourite, this soft white rind cheese is matured for about ten days. Lightly textured, it will become runny as it warms, and the flavours become more earthy and mushroomy.  Goes superbly with some toasty bubbles, a crisp lager or cider, and a fresh baguette.

Region: Malborough. Type of milk: goat.

SUNSET BLUE – FROM KINGSMEADE CHEESE

This creamy, sweet and gritty (the blue bits!) blue and orange cheese goes well with the second half of the bottle of Cabernet you opened for the Sleeping Giant, an English bitter, or a blackberry juice.

Region: Wairarapa. Type of milk: cow.