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 #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!