CHEESE BOX 83 –
January 26
Welcome to our Cheese box 83 – January 26!
A HUGE WELCOME TO OUR NEW SUBSCRIBERS!
Happy New Year and we hope 2026 will be very cheesy for you!
New Cheese Wheelers join our movement each month, but lots of you joined in spring and lots more over the Christmas season, many as the lucky recipients of gifts of course.
We are all about “bringing cheese to the people”. What does that mean? There are over 30 artisan cheesemakers in New Zealand. Only a small number have the scale or can afford the investment to feature in delis, let alone supermarkets. Most sell locally, sometimes only at their local farmers’ market or even just at their farm gate or cheesery.
We set up The Cheese Wheel to solve two problems. We provide new consumers for cheesemakers and hence help sustain this fledging sector, and of course we bring you four fabulous cheeses each month. Some you may be familiar with from your local markets, but lots you won’t be. Check out our website for lots more information – it’s the best survey of artisan cheesemakers available.
The Cheese Wheel is run by a core team of four people, with additional helpers from time to time. Kevin and Nancy originally funded The Cheese Wheel in 2018, quickly joined by Mark as a third owner, to bring his microbiology and Health & Safety knowledge to the team. Kevin is our dedicated cheese writer, Nancy our Managing Director, and Jo, our wonderful team member, who tends to be behind your emails and calls.
CUMIN CHEDDAR- FROM MANGAWHAI ROAD CORNER PADDOCK
Just because we are familiar with cheddar we shouldn’t forget how good a good artisan cheddar is. Cumin gouda is a classic style and it’s fun seeing our friend Damian at Mangawhai innovating with this cumin cheddar. Try it with a Pinot Noir, a Porter, or a T2 Pu-Erh Chinese black tea, and some fresh nuts.
Region: Northland. Type of milk: buffalo
TANIA SMOKED BRIE – FROM EVANSDALE
This is a classic farmhouse brie but hot-smoked over manuka by the friendly Pablo, cheese maker at Evansdale. As well as the wonderful smoky flavour, the white Candidium mould turns brown, and harder. Look for a Belgian Dubbel style beer, or a Syrah, and maybe some prosciutto.
Region: Otago. Type of milk: cow
SCAMORZA PLAIT – FROM WAIRIRI BUFFALO CHEESE
An Italian style semi-soft white cheese that is perfect for a classy picnic sandwich or just nibbling of course! This batch has been made just for you by Lucy and the Wairiri team. Put a Rose, an IPA, or a sparkling water in your picnic basket.
Region: Canterbury Type of milk: buffalo
FETA- FROM HOHEPA CHEESE
Not an easy time of the year for Hōhepa to manage cheese production and hot weather. This delicious one is a pickled curd cheese, salty and tangy, that changes its characteristics as it ages. Tasty in salads and crumbled into scrambled eggs, but it’s so good we just, well, eat it as is sometimes too. Goes well with a wheat beer, a chenin blanc from Gisborne, or a light kombucha.
Region: Hawkes Bay Type of milk: cow
