– DISPATCHED 23 AUGUST 2020 –
For this lockdown box, we've featured two Auckland cheesemakers and focussed on creating an experience for the Aucklanders we love - from cheeseboards to melting.
LITTLE RIVER - BRIE DE MOUTERE
The best three words to describe this cheese? Cream, cream and cream! This brie is soft, silky and flows around in your mouth. The paste has a buttery texture and the rind provides a musty earthiness to balance out the richness.
Made in traditional style, this cheese has been called the Époisses (pronounced epwas) of New Zealand and is mild enough to claim a wide-ranging appeal and interesting enough for any turophile.
MERCER NATIVE BUSH
Featuring horopito and kawakawa leaves, this slice of delicious, salty cheese is cut from big wheels of the Mercer Native Bush gouda. A delicious treat for any turophile* this is a distinctly New Zealand addition to the classic gouda recipe used by the fine folks at Mercer and we’d love to know what you think of it. A few quick Gouda facts: Gouda is one of the most popular cheeses in the world, it pairs surprisingly well with a Speyside whiskey, it’s an excellent source of vitamin K2 (essential for blood coagulation and heart and bone health), and it’s pronounced Gow-dah, not Goo-dah! *connoisseur of cheese
IL CASARO AGED PROVOLONE - GREAT FOR MELTING!
Provolone is a traditional stretched curd cheese with a tasty savoury flavour and a creamy texture. Generally used as a table cheese, this cheese is full of holes and is very kid-friendly. Il Casaro is based in Wairau Valley and produce a range of authentic Italian style cheeses. And their team are authentic too - their cheesemaker and co-founder Massimiliano comes from the capital of mozzarella in Italy: Gioia del Colle. This cheese will be best used for melting, wherever you want to melt your cheese!
ANNABEL GOAT FROMAGE FRAIS
This french influenced, Auckland based cheese maker won gold at the 2020 New Zealand Cheese Awards for her Fromage frais, so we're confident you'll enjoy this pot of deliciousness. A staple in France, fresh, creamy, lightly salted goats fromage frais has a refreshing tang. Fromage Frais can be used like feta or ricotta or as a lower-fat alternative to cream cheese. Spread it on a cracker, bake it into quiche, crumble it over your salad or just eat it by the spoonful, delicieux!