SOME MORE SMOKED CHEESES THAT WE LOVE

FIONA SMITH MEYER SMOKED GOAT’S MILK GOUDA

Meyer make some of the best Dutchstyle cheeses in the country and I really enjoy the earthy, savoury quality that goat’s milk brings to these tangy, often sweet, nutty cheeses. The Meyer smoked goat’s milk gouda was a real revelation, with the subtle toasty mānuka smokiness adding another layer of flavour to an already complex cheese. Because of its smooth flavour it is also a really delicious example of both goat and smoked cheese for first timers.

WILL BOWMAN & JANE LYONS / THE NEXT MEAL SCAMORZA AFFUMICATA

We love scamorza affumicata on pizza bianca maybe with a bit of chilli and shaved celeriac, or pear and honey. It melts beautifully and is a bit drier than its cousin, mozzarella. Massimo’s makes a good one, as does Dream Cheese from Tauranga.

GINNY GRANT ZANY ZEUS SMOKED BRINZA

Intensely salty and crumbly this cheese is mānuka smoked and it should be used with caution and sparingly. It’s not one for those who like a delicate smoked flavour, but it’s fab crumbled over a hot potato salad, a barbecued vegetable salad or slow-roasted lamb.