- DISPATCHED 12 OCTOBER 2021 -
MOOODY COW, FORAGED ROOTS
Cheese washed in gin? We say yes to that. Marlborough-based Mooody Cow has collaborated with their neighbours at Roots Dry Gin to create this delightful masterpiece: Foraged Roots.
It's a soft aged fresh cheese made with yeasts which give the cheese a soft marshmallow-like paste at the centre. It has a pronounced herbaceous flavour and buttery notes.
ANABELLE FINE FRESH CHEESES, GARLIC AND HERB BOUCHEES
Anabelle Fine Fresh Cheeses is serving us up some of her epic Garlic and Herb Bouchees this Cheese Month! Proud French-Kiwi Anabelle says her bouchees 'bring me back to France'.
We planned to bring you this treat last month, but the L4 lockdown meant Anabelle couldn't supply until now. But they're worth waiting for - and it's a reminder of how much our cheese makers need us to keep supporting local.
With a strong garlic bite and the soft texture, this cheese makes the perfect 'amuse bouche' (check our socials for inspiration), or spread on a pizza base with smoked salmon or as a flavour kick and sauce for your pasta or salad.
GERALDINE CHEESE, CREAMY HAVARTI
Geraldine Cheese pays homage to its 125-year cheese making tradition with this exceptional Creamy Havarti. Indulgently and decadently smooth and creamy on the palate, this mild, sweet, aromatic and pliable cheese has a subtle acidic tang.
The secret, they say, to making superior cheese is superior milk: only using the finest, pasture-raised raw cow's, goats and sheep milk in South Canterbury - the character of their cheese lets the milk speak for itself.
NIEUWENHUIS FARMSTEAD CHEESE , TE AUTE
Annie and Geoff Nieuwenhuis are the reigning Champion Cheesemakers of Aotearoa, crowned in May at the New Zealand Champions of Cheese Awards 2021. They have bestowed on us their outstanding Te Aute this Cheese Month, an aged fresh goat cheese with a thin, wrinkly rind and a runny centre with hints of nuts and sweetness.
Nieuwenhuis Farmstead Cheese hand-craft all cheeses in small batches at their Hawkes Bay farm. They say that, similar to wine making, their cheeses have unique characteristics owing to their farm's local terrior. Distinct and authentic, reflecting the characterises of their small herd (all their goats are fondly named), seasonal changes and pasture.