Sponsored by the New Zealand Specialist Cheese Makers Association (NZSCA), October is always NZ Cheese Month as we shine a light on the country’s excellent cheese industry.
October is the time of the spring flush and is an important time for cheesemakers, characterized by an abundance of premium milk as dairy products graze on lush spring pastures. At this time of year, fresh and soft cheeses in particular benefit from the creamy richness of cow, sheep, goat, buffalo and deer milk.
NZSCA Chairman Simon Lamb said: “Buying cheese made in Aotearoa puts money in the pockets of farmers and New Zealand businesses, often in small regional centres.
“Plus, buying a locally made product ensures it’s fresh, and you can often find local cheese makers at specialty retailers and farmers markets.
“Supporting NZ cheese is more important than ever,” he says. “Like many small businesses, artisan cheese makers have been affected by rising costs, with several small manufacturers forced out of business in the past two years.”
So what makes a perfect New Zealand cheese platter for your menu?
build a base
The type and size of the board used to plate your cheese or charcuterie will really indicate its aesthetic appeal and the number of people that platter will serve. If possible, use bright varieties such as whole wood or beech, as bright colors can complement charcuterie and cheese.
When the individual ingredients are grouped together, they look more luscious and appealing.
Place small plates or bowls on a board or platter and arrange cheese. Think about how you can group flavors together according to your cheese. For example, place piccalilli next to aged gouda.
Choose a board or platter that can hold your carefully selected ingredients. To measure, think about how many people will be sharing the cheese board.
Give the board some texture before placing the materials. Depending on the season, fig leaves or grape leaves may be sprinkled on top.
Use small bowls or plates to hold foods that contain liquids, such as olive oil pickles, chutneys, and relishes.
variety
Embrace diversity. Don’t worry about cheese combinations unless you decide on a theme. Suitable for different ages, textures, appearances and milk types. Don’t be afraid to think outside the box and give diners a taste of sharp, tangy aged cheddar, silky camembert, creamy blue veins, smooth and buttery havarti, and even whipped feta. Please provide options.
Some?
In general, three cheeses are widely accepted by most diners using the rule of three meats, three cheeses, three breads or crackers, and three garnishes such as fruit, nuts, and vegetables.
cheese shop
Cheesemongers don’t bite. Cheesemongers are some of the most passionate and fascinating food workers. They live to give advice and cut samples. Even if you have no knowledge about cheese, please give it a try!
label
Save the cheese packaging and label. Such a guest will come.discover new cheesethey love Keeping the label/packaging handy will help you when ordering or purchasing cheese in the future.
choose meat
Add variety by combining ham, saucisson, and smoked meats. Parma ham and Iberico ham are widely available, delicious, and complement other cured meats, so they go well together. Most pork platters are salty and flavorful throughout. Therefore, if you add other flavors, they should be mildly sweet or refreshing. Adding sweet jam or onion chutney will go well with the sweetness. Fruits such as pears and rockmelon serve as refreshing options.
Cheese specialty stores
Recognizing the value of meeting cheesemakers and how they can help educate consumers about New Zealand cheese types and flavors, the NZSCA is revising its recommendations for NZ cheese retailers I’ve made a decision.
new zealand this year Cheese specialty store The program brought together a variety of stores and cheesemakers across Aotearoa, including small regional centres. Many of these stores are run by cheese makers.
List of 20 New Zealand cheese shops from bottom (south) to top (north) of New Zealand. gibston valley cheese (Online sales only) Arrowtown; Whitestone Deli & DinerOamaru. geraldine cheeseGeraldine. CallikaasNorth Canterbury, Loburn. charing cross cheeseleyChristchurch. barry’s bay cheeseAkaroa. The Cranky Pantry Blenheim; viavio cheeseNelson. junction cheese shop, Nelson. moore wilsonsWellington. sesto cheeseFeatherston. Hohepa Clive, Hawke’s Bay. Kapiti cheese Eltham, Taranaki. Te Puna DeliTauranga. cheese barn, Matatoki, River Thames. over the moonPutaruru, Waikato. SabbathAuckland. artisan hub Hobsonville, Auckland. Birthplace Northlandwipe and maho cheesekerikeri.
inspiration
If you’re looking for more inspiration for using New Zealand cheese over the coming months, the NZSCA has created a guide to ‘Having fun with NZ cheese’. This guide includes cheese recipes and tips for creating the perfect NZ cheese platter to wow your guests during the summer months. a Click here for digital version.
All recipes and cheese serving inspiration can be enjoyed by everyone in consumer-added dishes and platters. Cheese Lovers New Zealand website. Additionally, everyone who visits this website will be entered into a prize draw to win a New Zealand boutique cheese delivered to their home from The Cheese Wheel.
NZ Cheese Fest
Cheese lovers are invited to attend the NZ Cheese Fest at Clos Henri in Blenheim on Saturday 5th October. Cheese from 14 of the country’s finest cheesemakers will be on sale, and people can enjoy a picnic on the lawn. The day will include workshops, tasting sessions, culinary masterclasses and entertainment.
Amateur cheesemakers will have the chance to show off their skills and have their homemade cheeses judged by NZ Champions of Cheese Awards master judge Jason Tarrant during NZ Cheese Month. Entries will be judged in Auckland on Thursday 17 October. detail I’m here.
