- DISPATCHED 13 JULY 2021 -
KINGSMEADE, RIVERSDALE PECORINO
Oh! The perfection. This firm sweet, nutty flavoured pecorino is made in Masterton by artisan cheesemakers Miles and Janet King, who create an amazing range of ewe and cow's milk cheeses on their idyllic 30-acre farm. Riverside Pecorino is aged for 12 months to pronounce a sharp, salty flavour, which is balanced delightfully by the slight sweetness of sheep's milk.
This is a cheese with diversity on its side - use it instead of parmesan or sliced thinly in a salad (try it with roast capsicum or fennel). It’s equally delicious on crackers or crusty bread with a fruit paste. It will last happily up to four months in your fridge.
CHEESE BARN, ORGANIC BRIE
From the outside in is how this cheese ripens thanks to its unique maturing process. This delicious BioGro Organic Certified brie is made from organic whole milk, starters, cultures and salt then slowly matured in a humid environment.
It’s made in the French style with vegetable rennet, it’s soft and creamy and when perfectly ripe it will go runny in the middle – give it a squeeze to check!
It’s a recent New Zealand Champions of Cheese Awards gold medal winner. Eat with crusty warm bread or on a cheese board.
GRINNING GECKO, CUMIN AND GARLIC HAVARTI
This Northland-made semi-soft Cumin and Garlic Havarti is mild and delightfully flavoured. Cumin is a popular addition in European cheeses, and this one has an extra twist of garlic, creating an extra layer of flavour delivered in creamy, buttery texture of havarti.
Add it to a salad, grate it onto hot potatoes, serve it up in a toasted sandwich. Or just send it straight to your mouth via a cheeseboard.
CARTWHEEL CREAMERY, BLUE RHAPSODY
Rhapsody by name and nature, this work of art from Cartwheel Creamery is beautifully structured and complex in flavour.
On the milder end of the blue spectrum (perfect for anyone starting off on their blue cheese journey), it has delightful spicy pepper undertone. If you like blue cheese with a bigger punch, put it in your cheese cave until it is just right for you.
Made from Jersey Cross cow's milk, Blue Rhapsody is not too soft or too firm, with a blue velvet rind with lines of beautiful blue mould through the interior of the cheese. Get amongst it!