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
You need good milk to make good cheese, and the folks from Wangapeka must have some fine dairy ‘cos these new kids on the cheese block are making some good cheese. Wangapeka is the lovechild of husband and wife team … Continue reading New cheeses from Wangapeka Family Dairy
Smearing it on baguette, ladling it on boiled potatoes and spooning it directly into our mouths, my guests were transformed by a ‘fondue’ of Mont d’Or Vacherin on Saturday night. Possessed by its silky velvet, we were turned greedy by this most decadent of cheeses. In its wooden box, spiked with garlic and a slosh of white wine, it had been baked ’til it melted into a most unctuous delight. This is indeed a transformational cheese and from the minute I spied it in Moore Wilsons, the Mont d”Or had been obsessing me. For this is the kind of cheese … Continue reading Mont d’Or Vacherin – oh how we adore you!
Stinky, spicy and sweet- Munster, Cumin seeds and Gewurztraminer- a marriage made not just in heaven but in Alsace. Serve this classic combination up to your guests and they will marvel at your cheese-geekery! I read about this in Fiona Beckett’s The Cheeselover blog. Fiona is a British food writer, who tried this on a recent trip to Alsace. And I agree with her this is a great classic combination and one well worth trying out. Munster is another of the wonderful washed rind cheeses. And like others of this type it definitely earns its stripes as a ‘stinky’ cheese. … Continue reading Munster and Gerwutztraminer – stinky and the sweet