Winter Cheese News

Winter is well and truly upon us with a proper frost this morning and a crisp clear Canterbury day to follow.  Perfect for Fondue and Raclette!

UK Cheese back in stock
After the monumental stuff up which was Sarah forgetting to order Wensleydale on our previous order we are very happy that it is finally back in stock and tasting delicious. Also cut and ready from this latest shipment is Gorwydd Caerphilly, Stichelton and Shropshire Blue.

Winter Closedown
We will be closed for our usual winter break over the 2nd week of the school holidays. Last day open at the shop will be Saturday 12th July and then we reopen on Tuesday 22nd July.  We will still be at the Farmers Market on Saturday 19th July from 9am to 1pm.

The Great New Zealand Cookbook
You’d have to live in a cave to not have seen the promotion and advertising for this new cook book from the same crew who put together the super popular Great New Zealand Songbook a few years ago.  Destined to be a New Zealand classic, it’s full of wonderful recipes from some of the countries best chefs and bakers, including us!  We contributed our Puff Pastry and Eccles cakes, plus our version of the Mince and Cheese pie (with the best cheese you’ll ever find in a pie!).  It is an honour to appear along side such illustrious and well known chefs.  Profits for the book are going to KidsCan – a worthy cause.  Priced around $40 it’s also very good value.  Available from all book stores, New World supermarkets and in the near future, Canterbury Cheesemongers.
For more information see their Facebook page (you don’t need to be on Facebook to see this web page): or take a look at this film from TV1’s breakfast show:

Roadworks – are they really that bad??
There’s been loads of publicity lately about how terrible the roadworks are in the central city at the moment, and there’s no denying that driving in peak times before and after work is a bit of a nightmare.  HOWEVER if you avoid those times it really isn’t so bad. Please don’t give up on us just because SCRIT in their business friendly wisdom have put up large ads in the paper and flashing signs telling you to “Avoid the CBD”!  And remember that on Saturdays you can drive in and park in the square right in front of the shop.

New Cheeses
Recent additions to our cheese selection come from Switzerland, Tapawera and Eketahuna!  The Vacherin Fribourgeios sourced by KaseSwiss in Zurich is a meaty, rich, semi-soft washed rind cheese – quite different from the more well known Vacherin Mont’dor, this is larger 7 kg cheese bound with cloth.  Glorious as is or as a fondue, or stirred into a sauce. Some of you may have seen Wangapeka Cheeses on Country Calendar earlier this year.  Based near Tapawera and selling from a shop in Richmond (Nelson), they make a wonderful range of cheeses and fresh dairy products.  We have started selling their Brie, Camembert, Haloumi and the fantastic Kinzett Creek.  The soft whites are grassy, slightly sharp, gooey and a great compliment to the other NZ Bries we sell.  On the other hand, the Kinzett Creek is the closest local cheese we have to Tomme de Savoie or St Nectaire, semi-soft, washed rind, light but with a lingering milky flavour. These are really wonderful cheeses from folks who know what they are doing. In our last newsletter we talked about Biddy Fraser-Davies Cwmglyn cheeses.  Her cheeses are examples of the ultimate in traceability, with Biddy making single cow cheeses – ie she knows exactly which cow produced which milk for every cheese.  So far we have had Patsy and Isobel’s cheese and will be cutting another one early next week. They are a little bit like the zesty cheeses from the north of England but the milk is creamier and the resulting texture smooth and rich. Their natural rinds are as good as any we have ever seen, and Biddy should be congratulated for sticking with her craft while battling Ministry bureaucracy that so nearly closed her down a few years ago.

New Staff
With Raisa leaving us to have baby number two (due early August – watch Facebook for news), we welcome Jamie Stevenson to the cheesemongers team.  She will be working mainly in the cheeseroom, looking after cheeses and customers alike.

The winter months can be a quiet time for us, even without roadworks and publicity which concentrates on “Christchurch the Donut city” and other negatives. It is, however, a wonderful time to eat cheese, lots of cheese – toasted, fondued, in sandwiches, on soup or in a baked potato, with whisky before bed or with a glass of wine/beer and a cracker. The city center is slowly opening with quirky businesses and brave owners and new ventures. If you haven’t been into town recently, then these crisp and cool sunny days are a perfect time.

All the best from the Cheesemongers!