Cheese Heroes - Kapiti Mozzarella
Creamy, silky mozzarella adds a light richness to any summer dish.
On the continent, milky balls of mozzarella are as commonly found as Tasty cheese is in New Zealand. The fresh, creamy orbs are sold daily at bustling food markets in Italy, and are the mainstay of any respectable pizza recipe.
Stretch curd cheeses are becoming increasingly popular in New Zealand, and Kapiti's Mozzarella and Boccocini (Italian for 'little mouthfuls') are two varieties that absolutely melt in the mouth.
Absorbing the flavours they're paired with, these mild, milky and ever so slightly sweet cheeses become infused with seasoning, making them a versatile addition to any pasta, salad or baked vegetable dish.
Resident Kapiti Cheese Society wine pairing expert, Chris Upton of O’Connell Street Bistro, suggests a Te Mata Estate Vineyards Sav Blanc 2013 match for his aracini balls made with bocconcini.
The Kapiti Cheese Society
Maybe you fancy yourself a cheese connoisseur? Perhaps you simply love cheese and finding new ways to enjoy it? Or you might just know the basics and want to learn more so you can impress guests at your next dinner party?
Join the Kapiti Cheese Society to receive special offers; complimentary samples; matching ideas and recipes; as well as invitations to exclusive events.
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Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.