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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.