Blue cheese blues

March 29, 2009

Fonterra’s has made a blue  and from all acounts it – Kapiti Kikorangi – is a very nice blue. But it’s not as the company claims the blue which has won the most cheese awards.

Fonterra has based its claim on based on results from the Cuisine Champions of Cheese Awards, started in 2004 by the NZ Specialist Cheesemakers Association but Whitestone Cheese isn’t swallowing that because:

Bob Berry, Whitestone Cheese founder, says Fonterra has a short memory. While the awards are only a few years old, a national competition has been in place since 1994.

“I think it’s quite simple. What they’re saying is let’s forget the first half and start again. But good things take time and good cheeses have long memories.”

My votes with Whitestone and not just for its Windsor Blue  but also for Moeraki Bay Blue  and Highland Blue.

They are delicious on their own, with oat crackers or bread and promote the humble asapragus roll to a gourment delight.

While it’s best with fresh asparagus , when that’s not available you can use tinned:

Cut the crusts of thin sliced wholemeal bread, top with one or two asparagus spears and a generous amount of grated blue cheese.

Roll, place on oven tray and cook until bread is toasted; or cook them in a toasted-sandwich maker and call them asparagus flats 🙂


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