This years NZ CHEESE Month Sponsor...US!!

This years NZ CHEESE Month Sponsor...US!!

Working with like-minded New Zealand companies is at the heart of what we do here at Rutherford and Meyer, and we are beyond excited to announce we are this year’s NZ Cheese Month Sponsor.

Our owner Jan Meyer couldn't have said it any better, “being a proud NZ owned and operated business the partnership with NZ Cheese Month couldn’t have been more perfect.  Pairing our artisan range of crackers and fruit pastes with New Zealand’s best cheeses = a match made in heaven."

During the month, we’re highlighting our number one fruit paste – Quince. This paste pairings perfectly with the ethos ‘try a new cheese’. Whether you enjoy creamy blue, soft brie, earthy camembert or maybe a nutty gouda, it matches with all.

Having a great base for your cheese and paste is a must, that is why we are pairing our Quince paste with our range of Love Local Crackers. These crackers focus on beautiful New Zealand produce and growers – Gisborne Macadamia, Nelson Pear & Hazelnut, Canterbury Linseed and Grass-fed Cheddar. Each flavour has its own special combination with a range of NZ cheeses.

To celebrate, NZ cheese month has put together a delicious platter pairing with Quince Fruit Paste and Love Local Linseed. Have a read below or find online at cheeseloversnz.co.nz.

Want to wow your guests with a fab NZ Cheese Board? Follow these simple tips to help you put together a knockout cheeseboard combining different flavours and textures – one worthy of New Zealand Cheese!

New Zealand Cheese Month, Photographer Kathy Paterson- cheeseloversnz.co.nz

The basics at a glance

  • Decide on the New Zealand Cheeses you want to feature and gather interesting and delicious local ingredients to enhance the cheeses.
  • Use fresh, seasonal ingredients - they are full of flavour - and seasonal also equals affordable.
  • Bunch individual ingredients together – they appear more luscious and tempting.
  • Put small dishes and bowls on the board or platter, then arrange the cheeses. Think about how grouping flavours to match the cheeses, e.g place the Piccalilli alongside the aged NZ Gouda.

 

The board or platter

  • Choose a board or platter that will hold a good selection of ingredients. Think about the number of people sharing your cheeseboard to gauge size.
  • Give texture to the board before placing ingredients – a sheet of torn baking paper, scattered fig leaves or grapevine leaves, when in season.
  • Use small bowls or dishes to hold ingredients where there is liquid involved, such as olives in olive oil, chutneys or relishes.

 

Knives and spoons

  • Offer a different knife for each cheese. This keeps the character of each cheese separate as well as not having to continuously pass one knife around.
  • Put a small spoon in with the Piccalilli and have one for the small olives.

 

New Zealand Cheeses

We’ve used a wonderful selection of locally-made cheeses on our board. Of course you can use larger pieces and less variety, but remember to mix up the varieties to provide flavour and texture.

 

Bringing cheese to room temperature is essential to give the best eating experience. Up to four hours is generally the recommended time, with the exception of fresh cheeses where up to 30 minutes is plenty.

 

New Zealand Cheese Month, Photographer Kathy Paterson- cheeseloversnz.co.nz

Crackers and bread

  • Oat crackers are a favourite with cheese. Locally made Rutherford & Meyer Canterbury Linseed, Pumpkin Seed & Rosemary Artisan Oat Crackers are a must on this cheeseboard.
  • Breadsticks give texture and interest and are a great accompaniment for cured meat. Wrap a small amount of very thinly sliced Prosciutto around each breadstick.
  • You can add sliced sourdough bread or oven-toasted bread slices as well as crackers.

 

Lay out the Platter

  • Fill spaces with ingredients with flavour, texture and colour. Add a subtle sweetness with Rutherford & Meyer Quince Fruit Paste or you could add, fresh honeycomb.
  • Fresh strawberries refresh the palate and look stunning on a cheeseboard as do raspberries. If raspberries are out of season try replacing them with a handful of whole freeze-dried raspberries.
  • Dried fruit, such as apricots, figs or golden raisins fills empty spaces as do handfuls of nuts.
  • Piccalilli adds juiciness and that piquancy we all love especially when paired with the Meyer Fenugreek Gouda or Barrys Bay Maasdam.
  • A handful of yellow or red cherry tomatoes will add juiciness too.
  • Finish your cheeseboard with a few sprigs of fresh herbs.

 

Share & Enjoy!

 

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