They came in their hundreds, from far flung UK and Tasmania, from Twizel and Katikati, Auckland and the Waikato, from Wellington and of course from Eketahuna. Cheese makers and mongers, those who wanted to learn and those who were there … Continue reading Eke ‘18 – Cheese, chat and community
I had to take care unwrapping Whitestone’s Kurow Chèvre. You know it’s going to be something special when the cheesemaker has put it in a funky cardboard box. Even before I’d cut the tape holding the paper wrapping in place I could tell Kurow is a delicate beauty. The rind blossoms ivory and white, and laying it gently on the board It shimmers, almost threatening to collapse. Cutting into it shows it is a textally gorgeous cheese. The rind is al dente with just enough bite on the tooth, it barely contains a chalky inner suspended in a glossy, liquid … Continue reading Kurow Chèvre – geek out on goat
On 14 May, 2018 some big cheeses will descend on a small town in Wairarapa for the second Great Eketahuna Cheese Festival. Put it in your diary, I hope to see you there! The Eketahuna festival is set to become … Continue reading The Great Eketahuna Cheese Festival 2018
I rarely drink Pinot Gris, but Ohau Gravel‘s delicate peach blush and mouth-watering spice had me racing for a washed rind cheese. And The Harnett from Kaikoura Cheese was a perfect match. It was love at first bite. Pretty in … Continue reading The Harnett and Pinot Gris
I confess, I’ve got a new addiction, Kaikoura Cheese Factory’s Tenara ash coated goat cheese. Its wrinkled black outer, and fudgie white inner has pulled me from my cheesey silence, because my friends, you need to know about this cheese. … Continue reading Tenara goat cheese – my new addiction
What is an artisan cheese and how much do we want it? I wondered this heading back to Wellington from the Eketahuna cheese pop up event on Friday, 9 October. Cheese makers and mongers, raw milkers and the cheese curious, … Continue reading Eketahuna cheese pop up
Over the hill and down the rabbit hole. A cheesy road-trip to the Wairarapa was in order when I saw Mt Eliza’s raw milk Red Leicester was back in stock at C’est Cheese in Featherston. This is just the second … Continue reading Prepare for a ride – Mt Eliza Red Leicester
Wouldn’t you like to get a whey? Join cheese lovers in Eketahuna for a pop-up cheese event of seminars, local dairy history and general cheese geekery, from 11am- 4pm on Friday 9 October. Cheese pop-up on Eventfinder Nestled in … Continue reading Cheese pop-up, Eketahuna, Friday 9 October.
The call came in via Facebook – a cheesey emergency. What to do with a kilo of Fromage Blanc? My friend Helen was in Guinea when she reached out, telling me that whilst she could get French cheese and wine, … Continue reading Help! What to do with Fromage Blanc?
Frosty air, blue-sky sun warms as I head to Riccarton Bush Market. With its promise of steamy sausage rolls, crusty bread and cheesey morsels, this is a Saturday morning ritual seldom missed when I’m in Christchurch. I’ve said it before, … Continue reading Mt Grey cheese – Mrs French