Kaikoura Cheese - Mahi

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Kaikoura make amazing cheese and the Mahi, their newest cheese, is no exception. The mahi is aged for three to six months, made between November and March and ready for eating right now. The cheese has a natural rind, wild yeasts and a firm but creamy texture. We reckon it’s a very approachable clean cheese with plenty of subtle nuances - perfectly matches with some raspberry chocolate. If you haven’t tried sheep cheese this is a fantastic place to start.