The less we do ourselves and the more we let nature do its job the closer we get to an equipoise of flavours, on our hunt for a less chaotic multiplicity. Or is that the other way round? The marriage of wine and cheese in Marlborough is an obvious one. The forage for the tension of dew suspended at the tips of wild grass, while waves quietly lap the beach is what we are searching for! As opposed to the smell of swimming pool water being splashed over hot concrete, not exactly the type of conjugal love we desire. This dramatic landscape we live in determines the ferocity of the wine we produce and the cheese we make. So how does one go about the quandary of these two lovebirds.

Kaikoura Cheese is the metamorphosis of those lapping waves. Situated 20 meters from the beach Kaikoura Cheese matures its cheese in the open aired maturing rooms. Harvesting all the wild yeast which rolls off the ocean, procuring the complexities of marine flora available. The style of cheese we pick will be determined by the style of Sauvignon blanc we choose. What we’ve found trying to find the perfect match during master classes is, all rules can be broken and new combinations can be found. Something we do so well in New Zealand, we have no boundaries for exploration.

If we want a crisp clean young Sauvignon we head straight to the young freshly whipped goats cheese. Something that can enhance the salinity from Kekerengu wines and pull the cinnamon notes from the creamy goats curd. I love to bring the local fresh figs or honey to add some sweetness when or if you’re finding the situation to dry. ‘The Tenara’ our ash coated goats cheese is possibly the go too for the majority of Sb’s in the region. The creamy delicacy of the Tenara holds Sauvingon Blancs acidity together while highlighting the aromatic fruits and grassy notes creating a melody fit for any afternoon. Sometimes the cheese will lead and sometimes the wine, either way it doesn’t really matter as long as it reveals a few more hidden secrets within its interior. When we start to add a bit of oak to the situation (I just love when Marlborough winemakers get a little experimental) we can start looking at the big guns. A 200 day old wild blue cheese can completely transform this unity, accentuating a bone marrow profile, truly moorish and I guess, inconceivable? I’ve never seen anyone recommend a blue with Sauvignon blanc!! Another Favourite for me at the oak end of Sauvignon blanc is a cheese we created specifically for this style of wine. Te Morehu is a semi hard cows milk cheese with a naturally chewy rind. We add Fenugreek seed to the cheese giving a maple syrup walnut flavour highlighting the wines textures and celebrating the nuances of the oak.

https://www.kaikouracheese.co.nz/