CHEESE BOX 60 –

April 24

Welcome to our Cheese box 60 – April 24! 

4 Cheeses, 3 Countries, 2 Regions, 1 Mammal

You’re in for a treat this month with four of NZ’s best artisan cheesemakers bringing a NZ twist to Dutch, French and Italian styles in two regions renowned for their fine produce, all using milk from one species of mammal.

It’s a 4:3:2:1 curation and a showcase of what NZ artisan cheesemakers are delivering. Enjoy!

ESSENCE – FROM KERVELLA CHEESE

A delicate soft to semi-hard cheese with a mushroomy aroma, wonderful mouth feel, and a sweet and sour aftertaste by the talented Gabrielle from Kervella Cheese. Lick it from your fingers with a glass of champagne in your other hand, or maybe on some fresh bread. Also goes well with a light lager or kombucha.

Region: Northland. Type of milk: cow.

NATIVE BUSH – FROM MERCER CHEESE

Lucky us! Here is a wonder made of nothing more than milk, salt, starter culture, vegetable rennet, horopito and kawakawa. It’s young, creamy and unique. Try it with Scottish style ale, a sharp white wine, or a quality black tea

Region: Waikato. Type of milk: cow.

OLD MASTER KING OF PARMESAN – FROM MEYER CHEESE

A brand new cheese on the NZ cheese scene and gold winner of 2024 Outstanding Food Producer awards. This has a strong sharp flavour and is delightfully crumbly like a good, aged Parmesan should be. Grate over your risotto or – as always – just nibble it. It goes well with a doppelbock, a Chianti (or Barolo if you’re feeling expansive/expensive), or sparkling water with a dash of lemon.

Region: Waikato. Type of milk: cow.

GORGONZOLA – FROM VIAVIO ITALIAN CHEESE

A creamy blue that’s easily spread, this Viavio Gorgonzola is a relatively mild blue cheese with a delicate flavour. It is an Italian style made from unskimmed cow’s milk. Match with a medium strength IPA, a soft red or rose, and a slice of seasonal apple or pear.

Region: Nelson. Type of milk: cow.