CHEESE BOX 71 –

February 25

Welcome to our Cheese box 71 – February 25! 

WHAT SPANS THREE SPECIES AND… EIGHT LEGS AND… REACHES ACROSS NEW ZEALAND?

Yep, this month’s box of artisan cheese! One of the joys of curating our boxes is being able to connect with cheesemakers across the country. Artisan cheese – like wine – is deeply affected by the weather, the soil, and pasture. This means artisan cheese changes by the season and by the year. Then, of course the molecular structures of milk from cows, sheep and buffalo are quite different, and then the skills and experimentation of the cheesemakers come into play.

It can get a little complex for us to work through all these variables, but, hum.., we do get to taste quality local cheese, and match them with beverages, so it’s also huge fun. It also supports local makers, minimises impact on the environment, and of course bring great cheese to you!

BLUE – FROM HOHEPA HAWKE’S BAY

Made by the internationally recognised Hōhepa cheese making team, this is a beautifully balanced blue that is full-flavoured but won’t frighten the horses, or folks learning to enjoy blues. Smear on BBQed meat or just on a cheeseboard. Match with a port, a brown ale, or a quality cola.

Region: Hawkes Bay. Type of milk: cow

FETA – FROM CLEVEDON BUFFALO COMPANY

Feta is a pickled curd cheese, salty and tangy, and changes its characteristics as it ages. Like all feta, this can be used in many ways including cooking and salads, but it’s so good we just, well, eat it. Look for a wheat beer, a chenin blanc from Gisborne, or a light kombucha.

Region: Auckland. Type of milk: buffalo

PECORINO – FROM BARRY’S BAY CHEESE

This pecorino is perfect for grating over a salad or pasta, or just nibbling from a plate next to the deck chair you’re reading on. Go full noise with a Barolo or a Syrah, a hoppy IPA or stout, or a smoky lapsang souchong.

Region: Canterbury. Type of milk: cow

DOUBLE CREAM CAMEMBERT – FROM WAIMATA CHEESE

How to make a delicious Camembert even more delicious? Add more cream and make it ‘decadent’. It goes in the best sandwiches, or just smeared on some bread (try it slightly melted too), and is amazing with a Pinot Gris, a Saison, or a fizzy rhubarb drink.

Region: Gisborne. Type of milk: cow