CHEESE EGG - BREAKFAST RECIPE

It’s October fest in more ways than one. It’s the month to celebrate the diverse range of specialist New Zealand cheeses with cheesemaker events across the country. It was also World Egg Day on the 14th of October. Combine the two to create quiche, frittatas and pies — all great to picnic on now the weather is warmer.

Our diverse cheese industry is constantly introducing specialities. Such as Barry’s Bay Nib Harvati coated in roasted cacao nibs — just the cheese to serve with coffee after dinner. Or Over the Moon’s Southern Cross — a combo of cow, goat, buffalo and sheep milks. If you want to experience some of these extraordinary tastes then check out the New Zealand Specialists Cheesemakers Assocation website to discover a cheese happening near you.
One of my faves is fresh mozzarella — New Zealand made, of course. In this country it’s primarily made from fresh cow’s milk although the more traditional Italian-style buffalo milk mozzarella is also available from Massimo and Clevedon Valley.

Massimo’s Cherry Bocconcini (little bites) — about the size of a cherry tomato — are prepared from organic cow’s milk. They are excellent nibbles — marinate them in a dressing or just olive oil and fresh rosemary — or they can be sliced and grilled on bruschetta.

Mozzarella is a pliable cheese prepared by stretching the milky curd and forming it into balls that are stored in a brine. It has a smooth white texture and delicate flavour. Don’t confuse it with the cooked mozzarella sold in supermarkets primarily for pizza toppings.