Cheese Heroes - Kapiti Kikorangi Blue
To celebrate the launch of The Kapiti Cheese Society, we're featuring a different favourite from the Kapiti collection each month. We start with an aged beauty...
In a world obsessed with youth, there are some things that undeniably get better with age. Taste is one of them, and once aquired, a liking for blue cheese can quickly become an obsession.
Kapiti's Kikorangi blue cheese is richly coloured with an even web of dark blue veins that run through a creamy golden curd. Its buttery texture makes it ideal for spreading on oat crackers, and it quickly becomes the star of any cheeseboard.
To get the most of this award-winning cheese, serve at room temperature and slice with a soft cheese knife with holes, to prevent the cheese from sticking. If you find yourself with leftovers (which is unlikely!) store separately from other cheeses in foil to ensure its flavour doesn't taint them.
If you love cheese, sign up to the Kapiti Cheese Society (for free!) to receive special offers, complimentary samples, recipe suggestions and invitations to exclusive events. Join before Sunday 14th December 2014 and you'll be in the draw to win one of five Kapiti gift hampers and a limited edition Dick Frizzell print valued at $1,500.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!