- DISPATCHED 12 AUGUST 2021 -
KAIKOURA CHEESE, MAHI
We continue our tribute to Kaikoura Cheese in this month’s box with Mahi. It’s a hard cheese made from sheep milk and is perfect for eating in August, having been made between November and March and aged for three to six months.
The cheese has a natural rind, wild yeasts and a firm but creamy texture. We reckon it’s a very approachable clean cheese with plenty of subtle nuances. If you haven’t tried sheep cheese Mahi is a fantastic one to start with.
Sadly, we’re nearly at the end of the delicious Kaikoura Cheeeses available for distribution that were made before the business succumbed to the double-threat of earthquake and pandemic – so please enjoy this one especially!
BARRYS BAY, MAASDAM
New Zealand is blessed with many great Dutch cheeses made using traditional cheesemaking methods – and this fruity and semi-sweet cheese is no exception. Barrys Bay Maasdam was awarded a gold medal at the 2021 NZ Cheese Awards.
Banks Peninsula-based Barrys Bay Cheese has been in the business for more than 100 years, and started making Maasdam relatively recently in the 1980’s with techniques taught to them by a Dutch cheesemaker.
OVER THE MOON DAIRY, OMG TRIPLE CREAM BRIE
This brie is South Waikato-based Over the Moon Dairy’s most popular seller. It’s made from high-quality cow’s milk and has extra cream added giving it an additional softness and richness. Its buttery unctuousness and melt-in-the-mouth texture makes it the perfect brie for a cheese platter… if you can hold onto it until you have a guest! Next time you pass through South Waikato, take note of the colour of the grass and you’ll know just how well-fed are the dairy herds that supply Over the Moon Dairy.
CRANKY GOAT, RHYS
Rhys is a semi-hard cheese made from high quality milk sourced from happy Kenepuru Sound-based goats. It’s delightfully mild and creamy, with a mushroomy flavour coming through at the end. Like all Cranky Goat’s cheeses, this one is 100% vegetarian. They gave the name Rhys to it presumably because they loved it so much - it's named after their grandson!
Simon and Hellene Lamb started making cheese in 2011 using goats’ milk from their neighbours’ herd. They became quite good at it and knocked down their carport to build a cheese factory on the side of their house. Now milk from the herd (which has since doubled in size and 120-strong, with Cranky Goat taking all their milk) can now become cheese less than an hour after milking.