I'm over the moon. Having recently - rather reluctantly - shifted from Marlborough gourmet wine and food country to Cambridge, the home of horses, I was in need of some culinary stimulation. I discovered, to my delight, a deli dedicated to showcasing its own locally made cheeses.
The Over the Moon Dairy Company is a consistent winner in our NZ Champions of Cheese Awards. Recently its Volcano won the Champion Fresh Unripened Cheese award and the dynamic 19-year-old Loran Mathis, the Aspiring Cheesemaker award.
Another Waikato winner was Jeanne van Kuyk who was crowned New Zealand's Champion Cheesemaker for Aroha Organic Goat Cheese. Jeanne, who started making cheese in 2004, is the first and only female artisan winner of this award.
But it was blue that came out tops. The overall Champion of Champions was Puhoi Kawau Blue and is the result of 30 years' experience perfecting blues by Puhoi Valley's head cheese maker Franck Beaurain. It's melt-in-your mouth deliciousness with a "bitey" aftertaste.
GNOCCHI WITH GORGONZOLA SAUCE
INGREDIENTS
300ml cream
2 thin slices peeled root ginger
1 sprig rosemary
400g prepared gnocchi
2 Tbsp butter
125g gorgonzola-style cheese, crumbled
1/2 cup fresh breadcrumbs
3 Tbsp grated parmesan cheese
METHOD
Place cream, ginger and rosemary in a saucepan and bring to the boil. Place aside for about 30 minutes for flavours to infuse.
Preheat oven to 200C. Lightly butter a 20cm baking dish or 4 one-serving baking dishes.
Cook the gnocchi in batches in a large saucepan of salted water until they float to the surface. Drain using a slotted spoon, transfer to the baking dish or dishes.
Strain cream over the gnocchi. Dot with gorgonzola. Combine breadcrumbs and parmesan and sprinkle over the top.
Bake until bubbling and golden, 10-15 minutes. - Serves 4
ROASTED PEACH & GOAT'S CHEESE CROSTINI
INGREDIENTS
1 tablespoon each: olive oil, butter
4-6 ripe peaches, halved, stoned and peeled
2 Tbsp maple syrup
3-4 Tbsp lemon juice
flaky sea salt & freshly ground black pepper to taste
8 slices baguette or ciabatta, lightly toasted
200g soft goat's cheese
METHOD
Heat oil and butter in a heavy frying pan.
Pan-fry peaches on medium-low heat, cut-side down, for 5 minutes. Add maple syrup and lemon juice and continue cooking until soft, turning occasionally. Season.
Spread crostini with goat's cheese and top with warm peaches and juices. - Serves 4
CHARGRILLED CAPSICUM & GOUDA TOASTED SARNIES
INGREDIENTS
1 large red capsicum
8 toast-thick slices sandwich bread
175g gouda, thinly sliced
2 cups baby rocket
50g butter, softened
METHOD
To prepare the capsicum, grill - turning occasionally - until the skin has blackened all over. Place in a plastic bag, until cool. Peel then thinly slice.
Top 4 slices of the bread with the cheese, rocket and capsicum. Top with the remaining bread. Butter each sarnie on the outside.
Pan-fry until golden on both sides and the cheese has started to melt. - Serves 4
ROCKET & VOLCANO SALAD
INGREDIENTS
100g baby rocket
8 semi-sundried tomatoes, drained, patted dry & sliced
8 pitted black Kalamata olives
125g fresh buffalo cheese, sliced
shaved parmesan cheese to taste
Lemon dressing: 2 tablespoons lemon juice
1/2 tsp finely grated lemon rind
pinch sugar
3 Tbsp extra virgin olive oil
METHOD
Place the rocket on four serving plates. Top with the sundried tomatoes, olives, buffalo cheese and parmesan.
Whisk the lemon juice, rind and sugar until well combined. Slowly whisk in the olive oil.
Just before serving, sprinkle the salad with the dressing. - Serves 4 as a starter