CHEESE STORIES FROM BOX #23 - NOVEMBER BOX

MOUNT ELIZA, BLUE MONKEY

One of our favourite cheese gurus, Paul Broughton from C’est Cheese in Featherston, once described this as ‘possibly the best blue cheese in the country’.

Our cheese dealers are inclined to agree - but we like a powerful blue and this one is shamelessly rich and buttery, with intense blue flavours. This is often described as a ‘challenging cheese’ - you’ll either love it or hate it, there’s no in between.

The folks at Mt Eliza make their cheese from single farm-of-origin milk, produced by a herd of half-jersey cows in Katikati, near beautiful Tauranga. Some of their cheeses are made from raw milk - and they’re all delicious.

OVER THE MOON, WENSLEYDALE

This is an absolute seasonal classic from our friends at Over the Moon. It’s a pale, firm white cheese dotted with tart rich cranberries. Made annually, it’s matured for around 9 months and is traditionally eaten with thick slices of Christmas cake!! Alternatively, you can pair it with port, an IPA or single malt whiskey and enjoy the combo this festive season!

MERCER, KIWI TOGARASHI

This month we are delighted to bring you a brand new cheese from the cheese maestro's at Mercer!

This cheese is made with Shichimi Togarashi, a Japanese seven-spice mix that is used to add flavour, spicyness and aroma. Produced by the famous/infamous Dutch/Kiwi cheese maker Albert Alferink in the Waikato, we're super keen to hear what you think.

CRANKY GOAT, THE LYNTON

The Lynton is a soft white rind cheese that's pale with a firm-ish texture. As the cheese ages, the paste (the inside) will become softer as the exterior white mould works its way inwards. This process is called proteolysis and can create some super-interesting tastes and textures (if you're patient enough!). The Lynton has an earthy aroma and a mushroomy flavour.

It's made by the Lamb family in Marlborough, who specialise in goat's cheeses and recommend trying this one wrapped in bacon!

Back to blog