NZ Cheese Guide 2022

NEW ZEALAND CHEESE GUIDE 2022 Top tips for the perfect NZ cheese board • How to store NZ cheese Delicious Halloumi recipes • Win NZ cheese for a year!

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Every October Kiwis celebrate New Zealand Cheese Month. NZ CHEESE to support local producers a vibrant New Zealand cheese industry. love New Zealand cheese cheeseloversnz.co.nz NZ cheese Champions organised Zealand Specialist Cheesemakers

New Zealand! Reasons to buy New

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cheese • Enjoy cheese when it’s fresh • Provenance, know where you cheese comes from • Support our Kiwi farmers and cheesemakers • Support artisan producers and shop local • Discover a new cheese! • Keep jobs and money in Aotearoa • Reduce food miles by buying local cheese • It tastes better!

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of Cheese Awards and Cheese Lovers NZ are owned and

CLUB The perfect gift to yourself, or your loved ones. Enjoy a seasonal selection of hand-cut cheese delivered to your door. We have monthly memberships and gift subscriptions available. Handcrafted artisan cheese Made in Oamaru, New www.whitestonecheese.comZealand Buy a

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32 WHITESTONE CHEESE BAR Auckland’s home of the Southern Cheese Roll. 17 Jellicoe Street, Wynyard Quarter

• Consider a mix of hard, soft and fresh New Zealand cheese.

• Bring cheese to room temperature to ensure the best eating experience. Up to four hours is generally recommended with the exception of fresh cheeses where up to 30 minutes is plenty. The basics

• Put a small spoon in with relishes and small olives.

• Oat crackers are a favourite with cheese. Try locally made Rutherford & Meyer.

• A handful of yellow or red cherry tomatoes will add juiciness too.

• Use small bowls or dishes for accompaniments with liquid such as olives in olive oil, chutney or relishes. Knives and spoons

Top Tips for styling your NZ cheese board

• We used a wonderful selection of New Zealand cheeses. You can use larger pieces and less variety but try to mix up the varieties to provide flavour and texture.

Crackers and bread

• Bunch individual ingredients together, they will appear more luscious.

• Choose a board or platter that will take a good selection of ingredients

• Breadsticks give texture and are a great opportunity to add cured meat. Wrap a small amount of thinly sliced Prosciutto around each breadstick

New Zealand cheeses

• Add delicious local, seasonal ingredients to enhance the cheese.

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• Fill spaces with ingredients with flavour, texture and colour. Add a subtle sweetness with Rutherford & Meyer Quince Fruit Paste or add, fresh honeycomb.

• Relish adds juiciness and piquancy.

• Put small dishes and bowls on the board or platter then arrange the cheeses. The board or platter

• Give the board texture before placing ingredients - a sheet of torn baking paper, scattered fig leaves or grapevine leaves, when in season.

Accompaniments

• Offer a different knife for each cheese as this keeps the character of each cheese separate.

• Dried fruit, such as apricots, figs or golden raisins fill empty spaces as do a handfuls of nuts

• Finish your cheeseboard with a few sprigs of fresh herbs.

• Add sliced sourdough bread or oven toasted bread slices as well as crackers.

• Make friends with a cheesemonger or find a speciality cheese store. They can tell where the cheese is made, how old it is, the best way to store it and tips for serving.

Charing Cross Cheesery

Where to buy great NZ cheese

Cheese is a living food, so it needs some TLC to ensure it always tastes amazing!

• Before enjoying your New Zealand cheese it should be brought up to 20°C or room temperature.

Auckland • Farro Grey Lynn, Farro North Shore, and Farro Lunn Ave farro.co.nz • Sabato, Mt Eden sabato.co.nz • Whitestone Cheese Bar, Wynyard Quarter whitestonecheese.com Waikato • Over the Moon Deli Cambridge • Over the Moon Store & Factory, Putaruru overthemoondairy.co.nz Hawke’s Bay • New World Hastings newworld.co.nz • Hōhepa Hawke’s Bay hohepahawkesbay.com Wairarapa • C’est Cheese, Featherston cestcheese.co.nz Wellington • Moore Wilson’s moorewilsons.co.nz Nelson • The Junction Shop thejunctionshop.co.nz Canterbury • Barrys Bay, Akaroa barrysbaycheese.co.nz • Charing Cross Cheesery, Christchurch charingcrosssheepdairy.co.nz North Otago • Whitestone Cheese Factory & Store, Oamaru whitestonecheese.com

How to store NZ cheese

• If you’re a real New Zealand cheese afficionado you may want to check the temperature of your fridge ensure it’s around the 5°C- 6°C mark. • Follow the best-before date for fresh cheeses. For soft rind, washed rind and blue cheeses the bestbefore date is only an indication.

Fifteen stores - from Auckland to Oamaru were awarded the status of Top NZ Cheese Stores for 2021 and 2022. For profiles on these cheese stores visit cheeseloversnz.co.nz.

Whitestone Cheese Bar, Auckland

• Store your wrapped cheese in a plastic container with a lid. Line the container with a damp cloth or tea towel.

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• Buy small quantities regularly to ensure freshness.

• Always wrap your New Zealnd cheese – waxed paper or baking paper are best but cling wrap is a good option too. Ideally soft cheeses, washed rind and blue cheese should be wrapped in waxy, grease-proof baking paper. Hard cheeses like cheddar can be wrapped in plastic which will stop them from drying out.

Little River Estate, Little River Mt Richmond New World Champion of Champions (Mid-sized)

Fonterra Brands New Zealand, Kāpiti Akatea Traditional Brie (small) CHR Hansen Champion Soft-Ripened Cheese

NZ Champions of Cheese Awards Trophy Winners 2022 SUPREME AWARDS Open Country Dairy Young Cheddar (Aged less than 6 months) Countdown Champion of Champions (Commercial)

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NZ Champions of Cheese Awards 2022

Craggy Range Sheep Dairy, Maraetotara Manchego Puhoi Valley Champion of Champions (Boutique)

Belle Chèvre Creamery Raspberry Bonbons Good George Brewery Innovation Award Puhoi Valley Camembert New World Cheese Lovers’ Choice Meyer Cheese, Smoked Gouda Sansmart Champion Aged Flavour Added Cheese Mount Eliza Cheese, Blue Monkey Rutherford & Meyer Chefs’ Choice

Fonterra Brands New Zealand, Kāpiti Rarama Washed Rind Thermaflo Champion Washed Rind Cheese

Open Country Dairy Young Cheddar (Aged less than 6 months) Sealed Air Champion Bulk Cheddar Cheese St Peter’s College, SPC Blue Curds & Whey Champion Amateur Cheesemaker & Cheese Karikaas Natural Dairy Products, Vintage Gouda AsureQuality Champion Dutch Style Cheese Geraldine Cheese Company, Sheep Feta dish Champion Sheep Milk Cheese Fonterra Brands New Zealand, Kāpiti Kikorangi Triple Cream Blue Dominion Salt Champion Export Cheese Meyer Cheese, Fenugreek Sabato Champion Farmhouse Cheese Over the Moon Dairy, Black Truffle Brie Big Chill Distribution Champion Fresh Flavour Added Cheese Massimo’s Italian Cheeses, Burrata Cheeselinks Champion Fresh Italian Style Cheese Zany Zeus Crème Fraiche IFF Champion Fresh Unripened Cheese Meyer Cheese, Goats Milk Gouda OJI Fibre Solutions Champion Goat’s Milk Cheese Waimata Cheese, Waimata Chilli Haloumi Kiwi Labels Champion Greek/Cypriot Style Cheese Craggy Range Sheep Dairy, Maraetotara Manchego Wintec Champion New Cheese Little River Estate, Little River Mt Richmond IXOM Champion European Style Cheese Whitestone Cheese Co, Vintage Five Forks Fonterra Co-operative Group Champion Original Cheese Fonterra Brands New Zealand, Mainland Tasty Light, Noble Tetra Pak Champion Retail Cheddar Cheese

Earlier this year 36 expert cheese judges smelt, crumbled and tasted their way through more than 380 New Zealand cheeses for the NZ Champions of Cheese Awards 2022. The quality was outstanding with 76 Gold Medals, 120 Silver Medals and 58 Bronze Medals awarded. The top cheeses in each category vie for a champion trophy and these winning cheeses represent the very best New Zealand cheese.

Cathy Lang, Fonterra Co-operative Group MilkTest NZ Champion Cheesemaker Hōhepa Hawke’s Bay Countdown Sustainability Award CATEGORY CHAMPIONS

Fonterra Brands New Zealand, Kāpiti Kahurangi Creamy Blue ECOLAB Champion Blue Cheese

Little River Estate dairy produces yoghurt, sour cream and halloumi, limited seasonal offerings such as chardonnay-lees infused Bliss, fluffy light Cumulus and Full Monty, a medium soft cheese aged in Montepulciano grape skins.

Named after a river running through owners Sue and David Barrett’s Redwood Valley home, Little River Estate cheese is made in Upper Moutere at the same facility that produces their multi-award-winning Thorvald Sheep Milk cheese and yoghurts.

Open Country is New Zealand’s second largest dairy manufacturer. The company specialises in producing dry salt cheddar style cheeses from fresh New Zealand milk and exports throughout the world. opencountry.co.nz

thanDairyCountryYoungCheddar(Agedless6months)

Little River does not use preservatives, fillers, thickeners, stabilizers, sweeteners or other unnecessary additives in any of their products.

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Little River Estate’s usual range includes their trophy-winning; Brie de Moutere, Wildfire, the distinctively orange Tasman Blue and the multi-award winning Little River Estate, Little River Mt Richmond. Last year when Little River Estate, Little River Mt Richmond was called Little River Estate Aged Swiss was also a trophy winner. It was named NZ Specialist Cheesemakers Association Champion European Style Cheese in 2021.

One of judges on the senior panel who assessed this award, Ross McCallum said “A superb cheese! An excellent example of a young cheddar with balanced flavour and body. It’s pleasing to see cheese of this quality from a large producer.”

Little River Estate, Little River Mt Richmond

Drought was the catalyst for Little River Estate which was born when dry conditions reduced the availability of sheep milk supply for Thorvald, a 100% sheep milk cheese company. The decision was made to utilise the idle dairy factory and venture into cow’s milk dairy production using Nelson’s locally famous Oaklands whole A2 milk.

Open

Sponsored by:

Next time you’re in South Canterbury, visit the Geraldine Cheese Company! Select their small batch, award-winning cheeses from quality South Canterbury pasture-raised cow, goat, sheep and deer milk – all crafted the way cheese was made over 125 years ago.

Geraldine Cheese Sheep Feta Gold Medals

Laura McPherson, Geraldine Cheesemaker

Trophy

The Hōhepa Homes Trust was founded in the 1956 to provide intellectually disabled people with opportunities. Hōhepa’s philosophy is influenced by Austrian scientist and thinker Rudolph Steiner with the Trust working to the motto ‘every life fully lived’.

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Geraldine Cheese Sheep Feta geraldinecheeseco

The Geraldine Cheese Company

Bronze Medals

For the first time The NZ Champions of Cheese Awards included the Countdown Sustainability Trophy, for the cheese company showing an outstanding commitment to sustainability. The inaugural Countdown Sustainability Trophy was awarded to Hōhepa Hawke’s Bay.

Hōhepa farm is New Zealands’s oldest commercially certified biodynamic spanning 55 acres and grazing 50 cows. Milk comes directly from thier biodynamic farm straight to the cheesery for artisan cheesemakers to working closely with Hōhepa residents to make cheese. Hōhepa farm and cheesery manager Carl Storey says “There’s a real sense of pride with the people we support in the work they do. There’s absolute pride when they pick up a large wheel of cheese, it’s their cheese, they made it. They’re making the cheese, they’re stirring the cheese, they turn the cheese, and look after them. These cheeses really have been loved and lookedHōhepaafter.”won six medals for its cheese in this year’s NZ Champions of Cheese Awards and its Clive farm store is one of New Zealand’s Top Cheese Stores 2021/22. hohepahawkesbay.com

Geraldine Cheese Barker’s Kiwi Tomato, Geraldine Cheese Goat Gouda Geraldine Cheese Kiwi Kawakawa, Geraldine Cheese Basil Haloumi, Geraldine Cheese Chilli Haloumi, Geraldine Cheese Havarti

Geraldine Cheese Parmesan Geraldine Cheese Sheep Feta Silver Medals

The Geraldine Cheese Company factory store, in the heart of town, offers the complete selection of delicious cheese. Open 7 days.

How to find us: 76 G Talbot Street, Geraldine 03 693 1111 shop@geraldinecheese.co.nz

SouthAward-winningCanterbury Cheese

Hōhepa Hawke’s Bay

Geraldine Cheese Deer Gouda, Geraldine Cheese Mt Peel Blue, Geraldine Cheese Waihi Blue, Geraldine Cheese Haloumi, Geraldine Cheese Goat Parmesan, Geraldine Cheese Sheep Gouda

• Halloumi has a higher melting point than many cheeses meaning it can be baked, grilled, or fried without losing its shape • Halloumi is a great go-to protein for vegetarian and flexitarian dishes

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Lightly spiced with a dash of acidity and very textural - this simple dish sings. Serve as a side dish or part of a shared meal. In season, try using green beans or a mix of green beans and sugar snaps. 300g

Halloumi Facts Halloumi is famous for being the ‘squeaky cheese’

TO SERVE: Put a slice of haloumi on each plate and drizzle with a little lime juice. Drizzle over the honey and sprinkle with the lime zest. Serve with a leafy green salad and grilled or fresh sourdough bread slices. SERVES 3-4 EXPERT TIP: if you like spice you could try halloumi infused with chilli or for a spicy flavour sprinkle halloumi with a few dried red chilli flakes before pan-frying.

TO SERVE: Tip the sprouting broccoli on to a large plate (this allows it to fall naturally without extra handling) and top with halloumi slices. Finely grate over some lemon zest, then cut lemon into wedges for squeezing. SERVES 4 17

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Three ways with NZ Halloumi

Heat a large frying pan over high heat for a minute. Add the olive oil and lower the heat to medium. Cut the haloumi into 3-4 slices lengthwise and put in the pan. Pan-fry on each side until golden and crisp. Stand and watch as only takes a few minutes.

Halloumi is a hugely versatile cheese, it’s perfect on its own, for barbecues, in salads and in curries. Here are some suggestions for how to use New Zealand Halloumi.

• Halloumi originated in Cyprus in during the Byzantine era from 395 to 1191 BC Halloumi may be made from goat, sheep or cow milk

Honey-drenched Halloumi

SPROUTING BROCCOLI AND HALLOUMI

Choose a honey with a hint of savouriness rather than full on sweetness, to add extra flavour to the delicious and inspired haloumi.

Put the honey into a small bowl. Put the sesame seeds in a mortar and pestle and roughly crush then stir through the honey. Crush the coriander seeds to a fine powder then stir through the honey.

Sprouting Broccoli and Halloumi

2 tablespoons honey ½ teaspoon black sesame seeds ½ corianderteaspoonseeds 2 tablespoons extra virgin olive oil 190g-200g packet of NZ finelyHalloumigrated zest and juice of 1 lime TO SERVE leafy green salad sourdoughleaves bread slices, grilled or fresh

broccolisproutingorusealargerquantity,ifwished 4 tablespoons extra virgin olive oil ½ teaspoon cuminseeds ½ teaspoon yellow mustard seeds a pinch of dried red chilli 190g-200gflakes packet of NZ Halloumi 1 lemon Steam or cook the sprouting broccoli in lightly salted boiling water until just tender – tender to the bite. Put 2 tablespoons olive oil in a wide, heavy-based saucepan and heat over medium heat. Put in the cumin and mustard seeds – when you hear popping, remove the saucepan from the heat and drop in the sprouting broccoli. Shake the saucepan to toss together. Stir through the dried chilli flakes. Meanwhile, heat a large frying pan over high heat for a minute. Add the remaining 2 tablespoons olive oil and lower the heat to medium. Cut the halloumi into 4 slices lengthwise and put in the pan. Pan-fry on each side until golden and crisp. Stand and watch as this only takes a few minutes.

1 courgette, peeled into long ribbons 4 thin spring onions, trimmed and finely 200gsliced podded broad beans, blanched and grey outer skins removed and 120gdiscardedpacket baby cos lettuce leaves a few basil or mint leaves, torn if large 160g-190g packet of NZ Halloumi 2 tablespoons extra virgin olive oil Make the dressing, finely grate the zest of the lemon into a small bowl or ramekin, cover and set aside. Juice the lemon and pour 2-3 tablespoons into a clean, screw-top jar. Add the olive oil, mustard, honey and a little salt. Screw on the lid and shake well then taste and adjust seasoning, if needed. Make the salad, put the bread pieces in a large bowl and drizzle over enough dressing to moisten. Set aside to allow the bread to soften, about 30 minutes. Add the cucumber slices, courgette ribbons and spring onions then drizzle over the remaining dressing and gently toss to combine. Leave to sit for 5 minutes to allow the flavours to mingle. Add the brightly coloured broad beans, cos lettuce and basil or mint and gently toss. Heat a large frying pan over high heat for a minute. Add the olive oil and lower the heat to medium. Cut the halloumi lengthwise into thick slices and put in the pan. Pan-fry on each side until golden and crisp. Stand and watch as this only takes a few minutes.

TO SERVE: Divide the salad between each plate and top with the halloumi. Sprinkle over the reserved lemon zest. SERVES 4 EXPERT TIP: in season, add a few slices of heritage green tomato and a few freshly podded green peas to the salad.

SPRING GREENS AND BREAD SALAD WITH PAN-FRIED HALLOUMI

HONEY-DRENCHEDHALLOUMI (recipe page 17)

DRESSING 1 lemon 4 tablespoons extra virgin olive oil 1 Dijonteaspoonmustard 1 teaspoon honeysalt SALAD 2 thick slices slightly stale cucumber,bread,sourdoughtornintopieces1Lebanesehalvedlengthwiseandsliced

Fresh greens and a bright, lemony dressing are just perfect for this stellar halloumi salad where cheese is definitely the hero. Take the halloumi out of the fridge just before you want to pan-fry it.

Spring Greens and Bread Salad with Pan-Fried Halloumi

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