CHEESE BOX 70 –

January 25

Welcome to our Cheese box 70 – January 25! 

Welcome to our new Cheese Wheelers! Lots of thoughtful kind families and friends gifted subscriptions as Christmas presents, a huge welcome to you!
You are now making New Zealand a better place by both eating better cheese and by supporting NZ’s 30+ artisan cheese makers. You’ll probable enjoy looking at our website where we profile most of those. Many only sell at their farm gate or local farmers’ market, so by subscribing you’re helping them access a wider market. NZ’s artisans make an ever-evolving range of cheeses based on traditional styles but also constantly experimenting with local innovations. Of course, our pasture and weather conditions make a big difference too. Please enjoy!

FARMHOUSE SEMI-HARD CHEESE – FROM FERNGLEN

“Farmhouse cheese” simply means cheese produced on-farm in small quantities using traditional techniques – it describes most artisan cheeses in NZ really! This is a perfect example, with a sweet mild nutty cheese when young, which intensifies into a nutty sharp flavour as it reaches maturity. Superb with a slice of tomato warm from the vine, and a glass of fresh lager, a Chardonnay or a blackberry kombucha.

Region: Wairarapa. Type of milk: sheep

PUMAHANA – FROM KARIKAAS CHEESE

Pumahana is a fine aged cheese, made with a blend of peppercorns and a pinch of chilli. A good choice for those who enjoy a flavourful vintage cheese. Eat by itself or add to a salad or pasta. Perfect with an American brown ale, a Bordeaux, or an artisan apple juice.

Region: Canterbury. Type of milk: cow

BRIE – FROM CHEESE BARN

A typical brie perfect for summer. Let it mature if you like it more runny. Smear over a chunk of fresh baguette and enjoy. Goes well with stonefruit, and a prosecco, pear juice or a wheat beer.

Region: Waikato. Type of milk: cow

DEVOTION – FROM THORVALD CHEESE

This is the only Reblochon style cheese made in this country. It originated in the French Alpine region of Haute-Savoie and is traditionally made from raw cow’s milk. Thorvald’s version is pasteurised and made from sheep’s milk. Smooth, and creamy with a slightly funky aroma. Look for a chocolatey beer, a Pinot Noir, or perhaps Tea Leaf T Malty Breakfast tea.

Region: Nelson-Marlborough Type of milk: sheep