Christmas 2015 Information

Opening Hours

Monday 14th Dec – CLOSED
Tuesday 15th Dec – 9am-5pm
Wednesday 16th Dec – 9am-5pm
Thursday 17th Dec – 9am-5pm
Friday 18th Dec – 9am-5pm
Saturday 19th Dec – 9am-4pm
Sunday 20th Dec – CLOSED
Monday 21st Dec – 9am-5pm
Tuesday 22nd Dec – 9am-5pm
Wednesday 23rd Dec – 9am-5pm
Thursday 24th Dec – 9am-3pm

The Shop will be closed for our summer break from Christmas day, reopening Friday 15th January.

Mail Orders

Sorry but the cut off date for Xmas mail orders was 16th Dec.

Shop Orders for Collection

Sorry but the cut off date for placing orders to collect was Thursday 17th Dec.  We still have plenty of cheese so please come into the shop for your Christmas supplies.  For gift selection ideas please take a look at this guide.

 

Other important things

During this extra busy time we can’t take baking orders in the week leading up to Christmas except for our existing standing orders.  All our baking freezes really well, so we would suggest stocking up earlier in December.  Also our lunchtime sandwich and coffee service is not really possible for that one crazy week – unless you want to wait in a queue for 30mins just to get your sandwich cheese!  The last day for sandwiches and baking orders is Thursday 17th Dec.

Christmas 2014 Information

Opening Hours

Monday 15th Dec – CLOSED
Tuesday 16th Dec – 9am-5pm
Wednesday 17th Dec – 9am-5pm
Thursday 18th Dec – 9am-5pm
Friday 19th Dec – 9am-5pm
Saturday 20th Dec – 9am-5pm
Sunday 21st Dec – 10am-3pm
Monday 22nd Dec – 9am-5pm
Tuesday 23rd Dec – 9am-5pm
Wednesday 24th Dec – 9am-3pm

The Arts Centre Shop will be closed for our summer break from Christmas day, reopening Thursday 15th January.

Mail Orders

Sorry but the cut off date for Xmas mail orders was 15th Dec.

Shop Orders for Collection

Sorry but the cut off date for placing orders to collect was Thursday 18th Dec.  We still have plenty of cheese so please come into the shop for your Christmas supplies.  For gift selection ideas please take a look at this guide.

Other important things

Sorry but we can’t take baking orders in the week leading up to Christmas except for our existing standing orders.  All our baking freezes really well, so we would suggest stocking up earlier in December.  Also our lunchtime sandwich and coffee service is not really possible for that one crazy week – unless you want to wait in a queue for 30mins just to get your sandwich cheese!  The last day for sandwiches and baking orders is Thursday 18th Dec.

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): https://www.facebook.com/thegreatnzcookbook or take a look at this film from TV1’s breakfast show: http://tvnz.co.nz/breakfast-news/great-new-zealand-cookbook-video-6017867

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!

Easter and Anzac Opening Times

Thursday 17th April; 9am – 5pm
Friday 18th April, Easter Friday; Closed
Saturday 19th April; 10am – 4pm at the Shop and 8am – 1pm at the Farmers Market
Easter Sunday and Monday; Closed as usual
Tuesday 22nd – Thursday 24th; Open as normal 9am – 5pm
Friday 25th April, Anzac Day; Closed
Saturday 26th April; 10am – 4pm at the Shop and 8am – 1pm at the Farmers Market
Tuesday 29th April; Back to normal

Hot Cross Buns

Hotcrossbuns
From Tuesday 15th April we will be making dozens and dozens of these for the annual bun frenzy that is Easter!!  Sorry but we don’t take orders.  However, given that our Hot Cross Buns are dead easy and that (almost) everyone will have at least two nice days off next weekend we recommend you have a go at making your own using our tried and true recipe. Cheesemongers Hot Cross Buns

Autumn Cheese News

Sorry it’s been a long time between newsletters…. we just realized our last one was before Christmas! Not for lack of news, but more lack of time to sit down and get creatively writing!

Cheese Awards

The annual Cuisine Champions of Cheese awards have just been announced with several of our cheesemakers doing very well. As usual the Dutch styles were the stars with Barry’s Bay Gouda and Mahoe Edam taking the top awards and Karikaas taking a category award. Amongst other winners were Crescent Dairy Goats, Over the Moon Dairy and Emilio Festa. Here is a link to the full list of award winners:
http://www.nzsca.org.nz/cheese-awards/

New cheeses

We’ve followed the story of Biddy Fraser-Davies at Cwmglyn cheese closely over the past few years. She is definitely the smallest commercial cheese maker in New Zealand, only milking three or four cows on her Eketahuna farm and making one or two cheeses per day. It has had a real battle for her with authorities over the years to be able to produce and sell to the public, but she is now closely involved with the MPI working on a specific code of best practice for very small cheesemakers. We applaud her tenacity in convincing the ‘powers that be’ to take a more common sense approach to the smaller producers who work so differently to a large production line type operation. The cheeses we have are from Patsy and Isobel (the cows) and are a farmhouse, lactic curd cheese with sweetness that will benefit from just a little more maturing. Look out on our Facebook page for when we cut them.

Emilio Festa’s cheeses are a welcome addition to our range of local cheese. Originally from Northern Italy Emilio concentrates on fresh cheeses such as Strecchino, Crescenza and Ricotta. and we have been a trying these for the last year at the Farmers markets (and also the delicate and delicious pastries made by his wife!). He is finally registered to sell to other retailers like us. Based in Aylesbury, he uses local milk and we hope to be getting weekly deliveries of his super fresh products.

Another wonderful addition to our rather limited selection of New Zealand blues is the Clevedon Buffalo blue. Super rich and creamy, sweet and spicy, very different from any of the European blues we currently stock. It will be for a limited time only as Clevedon have decided to stop making cheeses other than their fantastic Mozzerella and yoghurts.

Other new products

We’ve long been looking for a locally made biscuit or cracker and thanks to a regular customer who relocated to the Coromandel, we are now stocking organic oatcakes from The Humble Oatcake in Thames. Amanda Ewing had been perfecting this recipe over the years and we think it is absolutely delicious. The Oatcakes come in three different sizes, very small cocktail, oval and traditional rounds. $9 per 150-170gm packet.

Stonefruit season has arrived and I’ve made a batch of our seasonal Spicy Nectarine Chutney. This year it is super spicy as I underestimated the freshness of the Cayenne and might have over done it!

Cheese Slices Visit

This week we had an exciting day with Will Studd and the crew from Cheese slices. They managed to arrive in the middle of our 100yr storm so the visits to local cheesemakers didn’t quite work out due to flooded roads and power cuts. Hopefully we were able to show off some of the best of New Zealand’s cheese in between his entertaining gossip about cheese, cheesemaking and the politics of the wider cheese world. The show is due to screen later in the year on Choice TV (free to air channel 12), including (maybe) a demonstration of the ancient art of making an Eccles Cake!

Other News

In the bakery we have again started making plain and chocolate croissants, these are available on Friday mornings. We have also been asked about our Xmas mince pie recipe, we will add this to our Website along with the Hot Cross Bun one in the near future.

With the sudden change in weather it’s time to think about Fondue and Raclette evenings. We have started collecting fondue sets and are happy to lend these out (providing you get your cheese from us!). We also have a Raclette grill, suitable for larger parties.

We welcome Lisa Drace to our team. She has recently started and is working in the bakery and in the cheese room.

Finally, welcome back to one of our pre-quake customers, Mitchelli’s formerly of Poplar lane are opening in The Tannery in the next week or so. They will be keeping to their simple but perfectly executed Italian cafe style food and service, including stocking the best cheese ofcourse!

Christmas 2013 Information

Opening Hours

Arts centre

Monday 16th Dec – CLOSED
Tuesday 17th Dec – 9am-5pm
Wednesday 18th Dec – 9am-5pm
Thursday 19th Dec – 9am-5pm
Friday 20th Dec – 9am-5pm
Saturday 21st Dec – 10am-5pm
Sunday 22nd Dec – 10am-3pm
Monday 23rd Dec – 9am-5pm
Tuesday 24th Dec – 9am-3pm

The Arts Centre Shop will be closed for our summer break from Christmas day, reopening Tuesday 14th January.

Christchurch Farmers Market

Saturday 14th Dec – 9am-1pm
Saturday 21st Dec – 9am-1pm
Saturday 28th Dec – 9am-1pm
Saturday 4th Jan – CLOSED
Saturday 11th Jan – CLOSED

Mail and Shop Orders

Sorry, but the last day to place Mail Orders and shop collection orders was Monday 16th December.  We have plenty of cheese so please just come into the shop for your grocery or christmas shopping.  We have some suggested cheese selections here if you are needing some ideas about the perfect gift.

Other important things

Sorry but we can’t take baking orders in the week leading up to Christmas except for our existing standing orders.  All our baking freezes really well, so we would suggest stocking up earlier in December.  Also our lunchtime sandwich and coffee service is not really possible for that one crazy week – unless you want to wait in a queue for 30mins just to get your sandwich cheese!

Spring Cheese News

It has been ages since our last newsletter, July in fact, and we are now headlong into a very promising (except for this week) spring. Staff moving on to new projects and others having babies has meant that we have not had a lot of time for newsletters and such. Now the new faces behind the counter are getting trained up it means that we can now relax a bit and take stock.

Call out for Fondue sets
Next week at the (sold out and oversubscribed) Whisky Cheese tasting, we are going to attempt a mass fondue and need some good quality (cast iron or pot) Fondue sets.  Between us we have a few, but need a few more.  If anyone has a spare at the back of the cupboard we would love to borrow it.  We promise to look after it and return fully cleaned. Please, please let us know – either by email or phone the shop 379 0075

New and wonderful cheeses

Neudorf Pecorino made by Fiona Guyan and Brian Beuke – sweet, salty and very lovely.

Raclette – a different one than normal, recommended by our Swiss supplier Rachel Sills. It is square in shape and made by Risler.  Fairly mild when we first receive it, we keep it for a couple of months to develop flavour and a good sticky rind.

Lancashire – new cheese just cut on the counter. Martin’s favourite made by Graham Kirkham and team in Goosnargh. Perfect, as is, with an Eccles cake, or on a sandwich, or toasted, or crumbled onto a salad, or in mashed potato, or gently simmered with milk and an egg in a kind of (Yorkshire) Fondue, or with a glass of whisky.

Donge Brie de Meaux – we have stocked this cheese now for about 18 months, originally imported by Le Marche cheese sellers in Wellington. It’s proper raw milk Brie from a Triconville, east of Paris, in the Ile-de-France. Strong with oodles of flavour, including hints of cabbage and ozoney oysters, this is what Brie is all about.

Windsor and Valdeon – two blues, one from Whitestone in Oamaru and the other from Leon in northern Spain. Completely different but both beautiful.

Goats – any and all, glorious new season New Zealand, and wondrous French.

Hellos and Goodbyes

As we mentioned earlier it’s been all change at the cheesemongers staff wise.  Tash the Baker had been with us for seven wonderful years, but now has moved on to work with Glynn Abbott at The Cakery in the Tannery complex.  Natalie the Cheesemonger and Baker left a couple of months ago to join her husband in New Mexico. Lisa the Cheesemonger has taken leave to look after her new baby George (born 15 September) and part timer Louise has also gone to have baby number two due later this month.  To replace all these wonderful people we have some new faces and a returning one.  Raisa is back after a year off with her little boy Sampo, Amanda has been with us for a few months now and is proving very capable with both cheese and baking.  Andrea is the most recent full time recruit (poached from CCC).  Two new part timers, Emma and Lisa complement the team, helping out at the busy end of the week.

Farmers Market

We’re still not at our regular Saturday market at Deans Bush. All being well we will be back there, with our little van, in mid November when the new staff are a little more trained. In the meantime remember our shop at the Arts Centre is open on Saturdays from 10am to 4pm and there is lots of free parking around the building and in market square. Lots of glorious cheese, piles of proper bread, eccles cakes, cheese straws, cups of coffee and cheese sandwiches. Plus all the new and exciting developments nearby in our ever changing central city.

Karikaas butter

Artisan butter is the new kid on the block – rich, flavourful and intensly satysfying spread on good bread and don’t heed your doctor! There are lots of new ones to tempt but our favourite, and we think the best, is from Karikaas. They have been making their unsalted cultured butter out in Loburn for years and is butter as it should be. Made every Tuesday, it is fresh in the shop by Wednesday lunchtimes.

Culture Magazine

The new edition of the Bugle of the cheese world is just out. Lots of stuff to rave about including a sheep cheese producer in Italy, children and cheese making in Vermont, American goat’s milk blues, cheesemaking in Canada, as well as recipes and cheesemongers tips and rants.

Dish Magazine

The current edition features NZ cheesemongers from Auckland, Wellington and Christchurch (us – of course!). It’s interesting reading to compare how our approach differs from the others and also good to know that there are more independent retailers to support the cheesemakers as an alternative supplying supermarkets.

New Restaurants

Lots of new places opening up and the best are taking cheese from us:

Harlequin Public House on the corner of Salisbury and Montreal Sts is Jonny Schwass’s latest and biggest venture.  Look out for great NZ cheeses in the menu and some of their bread is from us too.

Tequila Mockingbird is another Victoria St precinct addition and is using our cheese in their Fonduta (South American Fondue) and also the superb goat and cow blue from Spain, Valdeon as a cheese course.

Watch out for our cheeses on the menus of about to open Rydges Hotel in Latimer Square and Mitchellis at the Tannery.

……..And nearly forgot, Roy Arbon’s new season Honey

In the last month we have had umpteen visits from Roy Arbon with our yearly allowance of West Coast honey. There is Manuka, Rata, Kamahi, Comb and Honey Dew. All different, and all passionately collected and processed by Roy. His honey is arguably the best in New Zealand and his advocacy for small scale, organic and sustainable honey production is heartfelt and utterly persuasive.

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!