Digest

Cheese

a month of cheese

October is New Zealand Cheese Month, and to kick off the month a number of lucky Food Writers New Zealand members headed off on a Meet Your Makers road-trip. Goode PR’s Ella Jullienne went along for the ride

Beginning at Auckland’s Farro Fresh Constellation Drive, participants received an overview of the retail trends in cheese over Farro’s 10-year history. Mike Carey of Akaroa’s Barrys Bay Cheese was also on hand to provide samples of Barrys Bay’s latest creations – Cacao Nib Havarti and Wakame Kelp Havarti, both of which showcase some of the great local ingredients from the Banks Peninsula.

After that it was off to Glenfield, where the incredibly passionate Massimiliano De Caro of Il Casaro (pictured above) put on a mozzarella-making demonstration while regaling the crowd with stories of cheesemaking through the generations back home in Italy. He also impressed everyone with his clever baby mozzarella pigs and elephants, which he suggested as an excellent way to entice children into the art of cheesemaking!

The coach then headed north to Puhoi Valley Cheese for a delicious lunch (not surprisingly starring cheese). Head cheesemaker Franck Beaurain was also on hand to educate everyone on Puhoi’s wide range of cheeses, including a special tasting of the cheese that took out the top spot at the 2016 Champion of Champions Cheese Awards – Puhoi Valley Kawau Blue.

For the last stop for the day, it was off to the idyllic home of Whangaripo Buffalo Cheese, a beautiful farm nestled in the hills behind Matakana. There, members enjoyed fresh cold buffalo milk along with a range of cheeses. And to finish, they were charged with naming the new herd of baby buffalo.

To find out more about New Zealand Cheese Month, go to www.cheeselovers.co.nz
Event and activity highlights will run throughout October on www.facebook.com/CheeseLoversNZ and you can also search or use the hashtag #nzcheesemonth

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