Easter Cheese News

Easter comes early this year and has caught us a bit by surprise with Hot Cross buns only just making it out onto the baking rack yesterday!

As usual we will be making limited amounts of the aforementioned buns – coming out of the ovens as and when we can fit them into our already busy baking schedule.  We will be limiting sales to 6 buns per customer and can’t take pre-orders.  However we are happy to make our recipe available to download. This is a tried and tested recipe used by many of our home baking customers over the years and feedback is always that it is the easiest and most delicious recipe they have ever used!  You are welcome to get fresh yeast from us if you find it tricky to find.  Or use dried yeast (as in the recipe)

Cheese news
Back after a long break is the Colston Bassett Shropshire Blue – when I cut this cheese yesterday it was particularly sticky and succulent; tricky handling for the cheesemonger, but a good indication of a delicious cheese.

We have just got in our first ever delivery of boxed readymade Fondue by Matterhorn from Switzerland.  It’s definitely an easy way (or maybe a lazy way) to enjoy tasty liquid cheese.  A bit milder than fondue made the traditional way, but could be used as a base to add extra cheese.  Cheesemonger Christine suggested it would also be perfect for luxury tramping or camping.

Easter opening hours
We will be closed on Good Friday, but open on Saturday 30th from 10am to 4pm at the shop and at the Farmers market from 9am to 1pm.  We will be open on Tuesday 2nd April as usual – don’t forget us, even though it will feel like a Monday and you might be thinking we will be closed!!  Also on Saturday we will have limited varieties of bread.  Not being open on the Friday means that we won’t have had the chance to make up the pre-doughs for all the extra breads, such as Rye, Hazelnut and Raisin and the White tins.  However we will make lots of extra sourdough and ciabatta to make up for the lack of choice!

Cuisine Champions of Cheese 2013 awards
Once again two of our favourite cheese makers scooped the two top awards late last month with exactly the same cheeses as the 2012 awards.  Meyer Vintage Gouda winning the Champions of Champions award and Mahoe Vintage Edam winning the Champion Artisan cheese (the distinction being the size of the company).  Jake Rosevear from Mahoe won the Champion cheesemaker award, also for the second year in a row!  Other notable winners were:

Champion European Style cheese – Farmhouse Mature from Crescent Dairy Goats
Champion Flavoured Cheese – Lemon Labneh from Kaikoura cheese
Champion New Cheese – Aroha raw milk rich plain from Aroha Organic Goats

This last cheese caused a bit of a media flurry for being the first raw milk cheese to be entered into the awards and in fact is the first raw milk cheese to be made in NZ licensed for sale to the public.  Unfortunately it is made in such small quantities that we aren’t able to get any for ourselves.  However we will let the dust settle for Aroha and then see if they can spare us a cheese every now and then!

Culture Magazine ‘Spring’ issue has just arrived.  Includes lots of interesting articles including one about the traditional art of making cheese in Greece using animal skins for storage!  And also fascinating article on cheese and sake pairing. Plus much much more….

New place
Roots Restaurant in Lyttelton has been getting some worthwhile attention lately.  They are all about locally sourced ingredients, put together in creative and unexpected ways.  Local ingredients include cheese from us of course!

Keeping up with The Arts Centre rebuild
We’ve noticed a lot more action going on in the Arts Centre rebuild recently.  You can keep track of what’s going on with this fascinating photo blog:

Happy Easter and all the best from the Cheesemongers!