TASTE / Cheeses of November

Definitely with the festive cheeseboard vision starting to take shape in our minds, we have been trying out some fabulous new cheeses over in Wellington this month. Here is our round up of five of our current favourites.

1. ORO ROSSO – Red Gold

This blue cheese is a fairly new addition to the shop but we think it will be sticking around!

The name Oro Rosso comes from the products used to carry out the maturing of the cheese. These pure cow's milk cheeses are placed in barrels and covered with a ruby sweet wine native to the Veneto region and left for about 30 days.

Once removed they are covered with blueberries, blackberries, currants (also called 'red gold') to create the colour and rarity before being left to mature. In this way the fruits in contact with the wet rind release all their fragrance and blend with the taste and smell of the sweet wine.

The cheese has an intense flavour with a hint of the wine, pleasantly sour and with colourful streaks of bright red tending towards purple. It is delightfully creamy and melts in your mouth.


This Canestrato hard cheese (pictured middle right) won a Gold Medal at World Cheese Awards 2015-16. Produced with raw ewe’s milk, the taste is full, savoury and slightly spicy when matured, with notes of ripe fruits and earth.

Unlike most truffle cheeses, the black truffle paste is infused after Moliterno has been aged so that the cheese develops its own character before the truffles are injected. Though the truffles are only visible in the "veins," the truffle flavour permeates throughout the entirety of this amazing cheese. Serve at room temperature so that once cut, the dark