CHEESE BOX 77 –

August 25

Welcome to our Cheese box 77 – August 25! 

MEYER CHEESE EXPANDING

How wonderful to see Miel Meyer and family expanding production, especially given we’ve lost a few excellent artisan cheesemakers in NZ over the last year. Dairy News notes “Milk processing, cheese making, packaging, storage and delivery will come under one roof, enabling the company to make a bigger range of products and seamlessly go from milk arriving for production to it being aged and ready for consumers”. Meyer are one of our oldest artisan cheesemakers and have always been a leader in the industry, experimenting with new cheeses and establishing their classics as part of NZ’s cuisine.

MEYER AND SUSTAINABILITY

Meyer also continue to innovate and won The Sustainability Champion Award at the last NZ  Champions of Cheese Awards for embedding environment stewardship into environmental practice.

CHILLI GOUDA – FROM MEYER CHEESE

Cumin or sometimes fenugreek are the traditional spices added to Gouda, but this chili version made by the Meyer team really works beautifully too because the Gouda is robust enough to stand up to the chili. Match it with a gewürztraminer, a bock, or a light cola, and some almonds or dried fruits.

Region: Waikato. Type of milk: cow

BOB – FROM MOOODY COW

Bob is a lactic set (where acid is added to coagulated milk) white rind cheese, which is delightfully creamy and mild. Smear it on some bread with a dry Riesling or a Sauvignon Blanc, a pale ale, or hunt down a white tea.

Region: Marlborough. Type of milk: cow

BLUE – FROM MAHOE CHEESE

A delicious organic cheese balancing fruitiness and acidity but avoiding any sharpness, made by the Mahoe team near Kerikeri. It goes well broken into a pasta dish. Match it with a Syrah, a brown ale or some hot chocolate.

Region: Northland. Type of milk: cow

VINTAGE WAIKATO – FROM MERCER CHEESE

A classic semi-hard cheese made with Waikato green grass and many years of experience. Mercer cheese is always a treat, it’s made with outstanding cheese making techniques but is hard to source unless you go directly to the Mercer shop yourself. Perfect in a sandwich with a Pinot Gris, a light IPA or a light Kombucha.

Region: Waikato. Type of milk: cow