Winter Cheese News

Winter break
We will be closed for our usual winter break for the week beginning Monday 22nd July. The shop will reopen on Tuesday 30 July.  We will be at the Farmers Market with lots of cheese on Saturday 27 July if you need to stock up!  If you wanting to get some extra bread this week to keep you going over the break, please ring us the day before so we make sure we produce enough for everyone!

Saggio di Vino Cheese and Wine Evening
Martin will be making a guest appearance at the next Saggio cheese night on Monday 5th August with a selection of his favourite cheese to match with Saggio’s delicious wine. The final selection of cheese and wine matches hasn’t quite been made, but there will be a mixture of cheese from home and abroad. Please keep an eye on Saggio di Vino’s website for more details and to make a booking.  Numbers are limited and kept small to ensure a personal evening with plenty of time for questions for Martin and Kate the Sommelier.
http://www.saggiodivino.co.nz/events/

Traffic updates
Thankfully the roadworks directly outside the shop have been completed, but it is still pretty difficult getting in and around town with lots of ‘down to one lane’ or ‘road closed – no exit’ signs everywhere.  Lately I have found Montreal St (from the south) not too conjested, and from the North I recommend getting onto Kilmore St, then Park Terrace and Worcester St, to avoid the bottle neck in Durham St.

Cheese news
Our picks for cheeses of the moment are – Mahoe 4 yr Edam, Gruyere Vieux, old and gnarly Curio Bay sheep cheeses from Blue River Dairy and probably the best Lindis Pass Bries we’ve ever had from Whitestone!  Also see recent blog posts regarding the wonderful Dirty Devil and Isle of Mull Cheddar!

Dirty Devil

“Les pieds de Dieu” – the feet of God – our new delivery of Dirty Devils from Crescent Dairy Goats. A sublime washed rind cheese made by Jan and John Walters in Kumeu. As good as any smelly cheese in the world we think!

Scottish Cheddar

Isle of Mull Cheddar

Today we cut another raw milk cheddar, as different from the Welsh Hafod and English Cheddars as you can get. Isle of Mull is made by the Reade family at Scriob Ruadh near Tobermory off the west coast of Scotland. Straw coloured with a close, moist texture, the flavour is tangy and sharp and evocative of the wild and wet coastline where it’s made. The cows are fed on a mixture of silage, hay and, interestingly, spent grain from the local whisky distillery which imparts a yeasty/winey element to this wonderful cheese.