Dutch-style cheeses topped the recent New Zealand Champion of Cheese Awards - Meyer Gouda Cheese won the Yealands Estate Champion of Champions Award for large cheesemakers with its Meyer Vintage Gouda, and Mahoe Farmhouse Cheese the Champion Artisan Award. These two supreme awards have equal status.
Very Old Edam may sound like something that has been forgotten in the fridge but, once tasted, this winning Mahoe champion artisan cheese, with its crunchy texture, sweet floral notes and nutty taste, will always be remembered. It was created by 34-year-old Jake Rosevear, who won New Zealand Champion Cheesemaker for the second year running. He was also responsible for Mahoe Gouda.
It was the 10th anniversary of the cheese awards, with more than 400 cheeses entered in 19 categories from major and boutique cheesemakers. The chief judge, Russell Smith, from Australia, said that, "New Zealand's Dutch-style cheeses are one of the stand-outs in the specialty cheese industry".
Four out of the top 10 People's Choice cheeses were blue varietals that Kapiti won for their Kikorangi for the second year in a row. This was one of five awards for the company and included Kapiti Ramara (Champion wash-rind cheese) - my favourite - a reddish washed-rind cheese speckled with white mould. To me, it is reminiscent of a French cheese with its earthy, yeasty aroma and a slightly sweet, mild and buttery flavour.
First-time entrant Kaikoura Cheese won the Champion Flavoured Cheese Award for their Labneh Lemon. The flavour has a yoghurt tang and a lemon zing. Established in 2010, Kaikoura Cheese is a small family-owned and operated business producing natural goat and cow's milk cheeses. Labneh is a fresh soft cheese made from cow's milk, with a texture similar to cream cheese. Mediterranean Herb is delicious on grilled steak or hot crunchy bread. Try Saffron flavour with ripe pears. The cheeses are available from selected outlets or online.
RECIPES
EDAM & CHILLI PRAWNS
36 large raw prawns (about 500g), deveined, shelled
3 tbsp lemon juice
1 large shallot, diced
1 tbsp olive oil
1 clove garlic, crushed
125g grated edam cheese
Pinch chilli flakes
Dash Tabasco sauce
250g creme fraiche
Salt and freshly ground back pepper to taste
Preheat the grill. Put the prawns in a bowl and sprinkle with the lemon juice.
Saute the shallot in the oil until softened. Add the garlic. Put in a bowl with the grated edam, chilli flakes, Tabasco and creme fraiche.
Drain the prawns and divide between 6 small gratin dishes. Season well. Dot the cheese mixture over the prawns.
Grill for 5-6 minutes until golden and bubbling and the prawns are pink and cooked. Serves 6 as a starter
SAFFRON-BAKED POTATOES WITH LEMON LABNEH
2 tbsp olive oil
Pinch saffron
4 medium potatoes, halved
4 balls Kaikoura cheese Lemon labneh
Preheat the oven to 190C. Combine the oil and saffron. Brush a small-medium roasting pan with the oil.
Place the potatoes in cut-side up. Roast for 10 minutes then turn the potatoes cut-side down. Baste with the saffron oil. Continue roasting until cooked.
Make a small cut on the top of each potato and top with the labneh. Serves 4
PEAR STRUDEL WITH AGED CHEDDAR
1 tbsp butter
3 large pears, peeled, cored and sliced
2 tbsp sugar
50g aged cheddar cheese
1/2 cup craisins
Crumb mixture: 1/3 cup dried breadcrumbs
1/4 cup ground almonds
2 tbsp sugar
1/2 tsp ground cinnamon
Pastry: 8 sheets filo pastry
25g butter, melted
To make the filling, melt the butter in a non-stick frying pan. Saute the pears on low, until softened. Add the sugar and simmer until the liquid has almost evaporated. Add the craisins and cool.
Preheat the oven to 180C. Lightly grease a baking tray.
Thinly slice the cheese. Combine the ingredients for the breadcrumb mixture.
Layer 2 sheets of filo on a flat surface. Brush lightly with the melted butter and sprinkle with 3 tablespoons of the breadcrumb mixture.
Continue layering 2 sheets of filo on top, brushing with butter and sprinkling with crumbs, three more times. Spoon the pears over the pastry leaving about 2cm free at the ends and sides. Top with the cheese. Fold in the ends then roll up Swiss-roll fashion.
Place seam-side down on the baking tray. Brush with butter and bake for about 30 minutes at 180C, until golden. Cool slightly before slicing and serving. Dust with icing sugar, if preferred. Great served with vanilla icecream. Serves 8
BAKED BLUE CHEESE FISH
600g-700g skinned and boned white fish fillets
Freshly ground black pepper to taste
1 medium red onion, thinly sliced
2 cloves garlic, thinly sliced
1 tbsp olive oil
250g button mushrooms, sliced
2 tbsp each: chopped fennel, parsley
Topping: 75g blue cheese
1 & 1/2 cups fresh breadcrumbs
Preheat the oven to 190C.
Divide the fish into four serving portions.
Season with pepper and place in a baking dish.
Saute onion and garlic in the oil until softened but not brown. Add the mushrooms and saute for a further 2 or 3 minutes.
Place evenly over each fish potion and sprinkle with fennel or parsley. Cover with foil and bake for 5 to 10 minutes depending on thickness.
Meanwhile, prepare the topping. Crumble or grate the cheese and combine with the breadcrumbs.
Remove the foil and sprinkle the crumb mixture over the fish. Continue baking, uncovered, for another 5 minutes.Serves 4
