CHEESE BOX 59 –

March 24

Welcome to our Cheese box 59 – March 24! 

Buffalo

There are several buffalo farms in New Zealand, but only tiny volumes of cheese produced. Buffalo milk has more calcium and protein, and less cholesterol and sodium than cow’s milk. It’s also good for magnesium, potassium and phosphorus. On the other hand, it can be harder for the lactose intolerant to digest because the fat molecules are larger. But of course it’s also delicious!

OAXACA – FROM WAIRIRI BUFFALO CHEESE

Dominican friars brought this white, semi-hard, low-fat cheese from Quesillo in Spain to Oaxaca Mexico, and it still has both names.  It’s similar to mozzarella. It’s awesome on quesadillas with a Corona, a Pinot Noir, a naughty tequila, or an apple juice.

Region: Canterbury. Type of milk: buffalo.

OPAKI MANCHEGO – FROM KINGSMEADE CHEESE

Keeping it Spanish, this semi-hard cheese is an absolute classic from Miles and Janet, Kingsmeade founders and the legends of NZ artisan cheesemaking. Pair it with a Chardonnay, Malbec, a MacLeod’s Brown Porter, or a low-tannin green tea, and some fresh figs.

Region: Wairarapa. Type of milk: sheep.

PINK PEPPERCORN GOAT CHEESE – FROM THE CRANKY GOAT

Another cheese exclusive to The Cheese Wheel! We love everything Cranky Goat produces, and this is one made just for you is no exception. Great in salads or just by itself (what are fingers for?), try it with a crisp lager, chardonnay, or spritzer.

Region: Marlborough. Type of milk: goat.

BLUE CHEESE BOUCHEES – FROM ANABELLE FINE CHEESE

Have you noticed this box features milk from different species of mammal? One of the joys of cheese, and another joy of cheese is the range of bouchees Anabelle is experimenting with. If we didn’t watch ourselves, we’d feature a different kind of bouchée each month. Smear them on bread and enjoy with a Pinot Gris, a Saison or a peach kombucha.

Region: Auckland. Type of milk: cow.