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Cheesemonger Chatter: The girls are back!

I’m cracking a wheel of Brown Cow Parmigiano on Saturday in the retail store; a 30 month Parmigiano Reggiano Solodibruna from Caseificio Sociale Di Neviano Degli Arduini, dairy number 2127. Cracking in-store August 8 2015 at 11:30 am - see you there! The first batches of Flat Whites for the season arrive from the farm this Friday!

Moist & mousse-like, they are very creamy but just firm enough to be cut. Easily NZ's best goat’s cheese.

Just Isobel & Just Isobel with a little bit of Patsy will be arriving this week – a thermised cow’s milk, traditional rennet, 3 months old, made in Eketahuna.

Farmhouse cheddar style, natural edible rind – rubbed in clarified butter. Average truckle size: 4.5kg.

The ultimate in traceability – all cheeses are single origin and made from the milk of one of ‘the girls’ pictured below.

Unfortunately, Biddy has been preoccupied with challenging the compliance costs demanded by MPI for small scale farm cheesemakers, while continuing to hand milk all of her girls on her farm in Eketahuna. A proper workout for a 73 year old cheese making legend! If you have a moment, the video below is well worth the watch.

St Benedict is back! New batches in stock, and the milk is settling down, fill your boots with buffalo! Pasteurised buffalo milk, veg rennet, 3 weeks old, made in Dairy Flat, NZ.

Rolled in vine ash, dense paste with huge mouthfeel and way too easy to eat!

The Food Show was a hoot- it was great to see some of you there.

The cheese towers of Westcombe Cheddar, Hawes Wensleydale & Parmigiano from our stand were much loved and consumed.

A balanced mix of pecorino cheese prolongs life? Research from centenarians island Sardinia suggests yes….

Cheers, Calum Hodgson