CHEESE STORIES FROM BOX #17

– DISPATCHED 08 JUNE 202 –

EVANSDALE FARMHOUSE BRIE

Evansdale Farmhouse Brie is hella good. I mean, you could add this cheese to basically anything and it’d taste fantastic. Cheese platter, pizza, an old shoe - anything you like, just slap on some farmhouse brie and have at it. Why so good Evansdale? They won’t tell us, it’s a secret recipe. The cheese has a mild flavour, with a velvety texture and just a little bit of firmness so you can really sink your teeth into it. It’s a simple classic, perfectly executed and we think you’re going to love it.

 

BARRYS BAY SMOKED RIND CHEDDAR.

This cheese packs a big smokey punch! We love it for it's deep orange colour, it's hard texture and it's deliciously smokey flavours. Carve off thin strips and pair with grapes, tart apple or grate it over tacos (delicious).

Barrys Bay have been making cheeses for over 120 years, focused on high quality products made from local milk. This award winning cheese is one of a vast selection of deliciousness produced on the Akaroa Peninsula.

 

MAHOE FARMHOUSE BLUE

Mahoe is a family-run organic farm and cheesery in the Bay of Islands. They have 60 friesian cows and a passion for excellent cheeses - their cheese maker Jake won the NZ Champions of Cheese Best Cheesemaker award 2 years in a row! This month’s blue cheese is creamy, but has a firm texture, so it won’t crumble as much as most blues. Stop and have a sniff before you bite into it - there is a hint of sweetness in the aroma that’s a bit unusual for a blue - and smelling the cheese will help you taste all of the tangy flavours!

 

MERCER 50-50 GOUDA.

This is a month of winning cheeses. The Mahoe Farmhouse Blue won best blue cheese, the Barry's Bay Smoked Rind Cheddar won the best flavoured cheese and this cheese won the Chef's favourite category at the New Zealand Champions of Cheese awards! What a selection!

This cheese is made by cheese cartel favourite, Albert Alferlink of Mercer Cheese. He's a true artisan and this delight is a perfect blend featuring 50% cows milk and 50% sheep milk. Its an aged gouda with a tangy, well-balanced flavour. Enjoy!

Back to blog