Cheese Heroes - Kapiti Aorangi Brie
This month we're enamoured with Kapiti's Aorangi Brie. Sign up to their Cheese Society and be in to win a $500 BookABach voucher or one of five annual Dish magazine subscriptions.
Considered a king’s cheese, Kapiti Aorangi Brie’s silken texture and snowy rind presents a rich, milky taste with hints of earthiness and mushrooms.
Careful preparation make its flavours sing on your palate. Just remove from the fridge an hour before serving. Interestingly, brie’s best eaten closer to use by date as maturation creates a softer, creamier, runnier texture.
Brie resonates with a Kim Crawford unoaked chardonnay or baked and served with oat crackers.
Join the Cheese Society and you’re in the draw to win a $500 BookABach voucher or one of five annual Dish magazine subscriptions.
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!