CHEESE BOX 53 –

OCTOBER 23

Welcome to our Cheese box 53 – October 23! 

ASK OUR CHEESE EXPERTS

Do you have a cheese question? About your favourite cheese, cheesemaking methods or origins or perhaps about NZ cheesemakers?

So we can share these helpful questions & answers, we’re starting our ‘Ask Our Expert’ series & would love for you to send in your questions, which will be answered on our social media. Please send yours to sarah.nuttall@thecheesewheel.co.nz, all our welcome!

CHILI CACIOTTA – FROM VIAVIO ITALIAN CHEESE

Caciotta is a fresh, semi-soft cheese with a firm but very creamy texture. It’s mild and a little sweet, and this version has the added kick of some chili. Perfect for salads, and it melts perfectly like a raclette. Find a good dry Prosecco, a light IPA or a light soda and enjoy.

Region: Nelson. Type of milk: cow.

OMA – FROM NIEUWENHUIS FARMSTEAD CHEESE

Oma means grandmother in Dutch of course, and this goat cheese is definitely in the tradition of fine Dutch hard cheeses. This is satisfyingly salty, but also a bit creamy. Pair it with a Belgian-style witbier, a Sauvignon Blanc, or a lightly flavoured soda. We like to nibble it all by itself, but it’s also a fine sandwich cheese.

Region: Hawkes Bay. Type of milk: goat.

MOUNT PEEL BLUE – FROM GERALDINE CHEESE

Mt Peel Blue is a rich, buttery and smooth blue. It’s great crumbled over vegetables for a spring salad. Try it with a brown ale, a port, or a black tea.

Region: South Canterbury. Type of milk: cow.

MIILLIE – FROM THE MOOODY COW

We try and avoid cheesy puns but this white rind brie really is brielliant. It’s rich and creamy (if you leave it on the bench for an hour before your first taste) and of course buttery. This time of the year you might detect hints of spring grass. It’ll taste even better with a Chardonnay (and the acidity will stop the creaminess becoming overwhelming), a light pale ale, or a light soda. Eat it off your fingers!

Region: Malborough. Type of milk: cow.