Otago Daily Times

Ki­wis be­com­ing more ad­ven­tur­ous with choice of cheese

- Food · Comfort Food · Recreation · Fast Food · Healthy Food · Dairy products · Cooking · Healthy Living · Cheese · New Zealand · Artisan Cheese · Featherston

IT is New Zealand Cheese Month and the coun­try’s love of the dairy prod­uct has grown this year.

While Ki­wis’ love of good old tasty and edam cheese re­mains strong, peo­ple are just as likely to put a packet of hal­loumi, havarti or gouda in their weekly shop these days.

New Zealan­ders are be­com­ing more ad­ven­tur­ous in their se­lec­tion of cheeses, Feather­ston’s C’est Cheese Ar­ti­san Cheese and Deli owner and win­ner of the 2019

Favourite NZ Cheese Shop­ping Ex­pe­ri­ence Paul Broughton says.

He has no­ticed a def­i­nite change in the way their cus­tomers choose cheese.

‘‘We’re see­ing many of our cus­tomers try­ing styles of cheese that they pre­vi­ously might not have con­sid­ered — they’re more ad­ven­tur­ous in their se­lec­tions.’’

In­clud­ing cheese in cook­ing is also on the in­crease. It’s not un­com­mon to have peo­ple come into his shop clutch­ing a recipe that re­quires a spe­cial­ist cheese as a key in­gre­di­ent.

‘‘Pleas­ingly, most if not all such cheeses can in­vari­ably be sourced from our own ex­pert NZ cheese­mak­ers.”

An­other big change is the de­mand for lo­cally made prod­uct.

‘‘As peo­ple spend more time trav­el­ling around their coun­try they’re be­gin­ning to ap­pre­ci­ate and con­nect with New Zealand’s vi­brant com­mu­nity of ar­ti­san cheese­mak­ers. This is re­sult­ing in on­go­ing pur­chas­ing of lo­cally made cheeses as well as a height­ened un­der­stand­ing of the many dif­fer­ent types of cheese made here.’’

Broughton’s com­ments are backed up by the sales fig­ures with Neil­son find­ing cheese is ex­pe­ri­enc­ing record sales. For the 12 months to Au­gust the to­tal value of all cheese sales was up 12.2%, in­clud­ing a 9.5% in­crease in spe­cial­ity cheese , a 14.5% in­crease in blocks of cheese and a 25.1% in­crease in grated cheese.

New Zealand Spe­cial­ity Cheese­mak­ers As­so­ci­a­tion chair­man Neil Will­man says cheese­mak­ers are de­lighted with the sup­port they are re­ceiv­ing from Ki­wis who are try­ing to buy lo­cal when they can.

To cel­e­brate New Zealand Cheese Month the as­so­ci­a­tion has launched a new web­site www.cheeselove­r­snz.co.nz so peo­ple can find their lo­cal cheese­mak­ers, get tips on stor­ing and serv­ing cheese and recipes for cook­ing with it.

They are also call­ing for cheese lovers to vote for their favourite cheese com­pany this month on the web­site.

Food writer Kathy Pater­son is a con­trib­u­tor to the new web­site and she sug­gests choos­ing a se­lec­tion of tasty and a soft cheese like gouda, brie or camem­bert, bake some home­made oat bis­cuits, flat­bread or crack­ers and serve on a wooden plat­ter with Barker’s new Fruit for Cheese Black Cherry & Pinot Noir, sea­sonal fresh fruit and wal­nuts.

 ?? PHOTO: ANNA KID­MAN ?? Food writer Kathy Pater­son
PHOTO: ANNA KID­MAN Food writer Kathy Pater­son

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