CHEESE BOX 76 –

July 25

Welcome to our Cheese box 76 – July 25! 

IT’S LIKE CHRISTMAS EVERY MONTH!

“It’s like Christmas every month” says Leanne, one of our original subscribers. Leanne and Steve attended one of our cheese tasting events recently. It’s always a real pleasure to meet you, our subscribers. Leanne talked about how her box arrives every month at her workplace and her workmates all gather around to see what treasures it contains! We celebrated Leanne last year when she won an award for amateur cheese making. Leanne said it reminded her of the complexity of cheese making, and also of the simple pleasure of savouring quality artisan cheese each month.

FAREWELL ANABELLE

Last month we introduced Spring Sheep Cheese Company, a new cheese maker on the block. It’s a good thing because we’ve just heard that the lovely Anabelle who makes the stunning Anabelle Exquisite Dairy cheeses in Auckland is moving to Australia. We wish her the best but gee, we’ll miss her and her fine cheeses.  Most of you will remember her Herb & Garlic bouchees, her ashed fresh log or her cremeux. Farewell Anabelle!

TE MATA BLUE – FROM CRAGGY RANGE SHEEP DAIRY

A moist, creamy, and mildly salty blue with blue-grey looking very attractive against the off-white. It’s a wonderful and sophisticated example of the style made by Kate and James near Havelock North.  Match it with a Sauterne, a sweeter brown ale, or a black tea.

Region: Hawkes Bay. Type of milk: sheep

MAASDAM – FROM GERALDINE CHEESE

Maasdam – a distant cousin to Gouda – is often a secret favourite – it’s more more-ish than you expect. Use it for a better sandwich, in the kids’ lunch box or to nibble on before diner, and match it with a Pinot Gris, a light IPA or a light Kombucha.

Region: Canterbury. Type of milk: cow

ORGANIC CAMEMBERT – FROM THE CHEESE BARN

Make sure it’s nice and soft before indulging (Did you know that, in France, some people leave their camembert out of the fridge?!). Smear over a chunk of fresh baguette and enjoy. Goes well with persimmon, and a prosecco, pear juice or a wheat beer.

Region: Waikato. Type of milk: cow

AGED CHEDDAR – FROM MANGAWHAI ROAD CORNER PADDOCK

It’s easy to underrate cheddar given its familiarity, but it really is wonderful cheese, and this aged buffalo milk cheddar is a fine example. Try it with a Pinot Noir, a Porter, or a T2 Pu-Erh Chinese black tea, and your favourite Queen Anne chocolate.

Region: Northland. Type of milk: Buffalo