We are lucky in New Zealand with our great cheese makers.
We are lucky in New Zealand with our great cheese makers.
We are so lucky that our New Zealand cheesemakers are constantly producing new taste-bud temptations, many of them Kiwi variations on European cheese recipes dating back centuries.
Six thousand years ago it was discovered that if milk was combined with acid, rennet or plant extracts, it solidified or coagulated. Theancient Greeks regarded cheese as the food of the gods and one of the earliest references to sheep and goats' milk cheeses (feta) was made by Homer around 700BC. Gorgonzola, the Italian blue cheese was first produced before AD879. The earliest recorded French cheese was Roquefort, a blue cheese prepared from sheep's milk.
The annual national cheese awards showcase the varieties of New Zealand cheese now readily available. One of my favourites, Kapiti Kikorangi, was the winner of the New World Champion Favourite Cheese.
It was one of the first blues to receive a medal over 18 years ago and that it remains popular today is testament to its consistency. It's perfect served with watermelon. Or crumble it into mini tart shells and top with chutney and chopped fresh herbs. If you find this blue a little too upfront, then try another winner, Kahurangi Creamy Blue, a softer more creamy cheese that is marvellous served with sliced feijoas.
Emmental - a traditional Swiss-style cheese - is another variety I love to have in the fridge. Emmental has marble-sized holes, a pale yellow interior with a mild, nutty, sweet flavour and firm silky texture. You can serve it to anyone and expect positive comments. Serve it on cheese boards or add it to souffles - it melts readily.
For beer drinkers who enjoy a good sharp beer plus a bite of cheese then an aged cheddar such as Tuteremoana is the perfect match. My son professes to be a beer connoisseur and with stout it's his cheese of choice - served on his home-made crusty bread.
