– DISPATCHED 13 APRIL 2021 –
KAIKOURA CHEESE, TE MOREHU FENUGREEK
It’s been a journey of highs and lows for Kaikoura Cheese founder Daniel Jenkins, who recently announced his much loved cheese company, started in 2011, has gone out of business. Daniel scored 100/100 for his first cheese entry into the NZ Champions of Cheese Awards in 2012, weathered a devastating earthquake in 2016 but his business has been brought down by a pandemic.
Lani says: "This cheese smells like old socks, and to be honest, it took me a few bites to get into it, but now I am a total convert. It’s creamy, stinky & the fenugreek seeds provide delicious little flavour bites throughout. Highly recommended eating this cheese by itself so you can savour the flavour."
We are beyond sad about Kaikoura Cheese – so please, enjoy every mouthful of Lani's Favourite in this month’s box - Te Morehu Fenugreek.
MERCER CHEESE, GOAT WAIKATO
Mercer Cheese was founded by Dutchman Albert Alferink. Working out of a little factory he built himself at his home in Onewhero, he has been turning his neighbour's milk into varieties of delicious Dutch-style cheese for nearly 40 years, including Cartelian founder Hugh’s favourite in this month’s box: Goat Waikato.
Hugh says: "Goat Waikato is a perfect cheese board cheese. Unassuming visually but bite into it and you'll get a hit of sweet rich goodness. It's got a glorious fudgy texture and I often find myself just skipping the crackers and eating it straight. Exploring the deep flavours slowly and zoning out."
CRANKY GOAT, THE REGINALD
Marlborough Sounds-based Hellene and Simon Lamb started making cheese from their neighbours’ goat milk as a retirement hobby, but found they were pretty darn good at it and the demand for their cheese grew.
You’ll see why when you sink your teeth into our founder Anna's favourite in this month's box, The Reginald. She says: "I love Reginald by the crew at Cranky Goat. It is a majestic pyramid full of smooth goats cheese and ash with is a side of farm yard flavours. It’s interesting on the palette and on the plate, and I think it really is the perfect complement to any cheese platter."
BARRY’S BAY CHEESE, PENINSULA BLUE
Silvia's favourite in your subscription this month is Peninsula Blue by the good folk at Barry's Bay Cheese. "This blue has found the fine artful balance of creaminess and a strong blue tang. I think it has the perfect texture to spread on a cracker, but also the perfect taste to accompany a slice of pear or some quince jam. Delicious."