Last month, a lunch at the New Zealand pop up restaurant, Waiheke Island Yacht Club, in San Francisco gave me my first taste of Kikorangi blue cheese.
A paste of the blue cheese was spread on the bottom bun of my burger. Tasting a little bit of it by itself, I would have said it was Gorgonzola dolcelatte blended with sweet butter. The similarity was so great, I even pulled my server aside to confirm that nothing had been substituted for the New Zealand cheese. She said that the spread used on the burgers combines the bits and odd shaped pieces left from the Kikorangi wheel after portioning out slices for the cheese plate orders.
Later I asked if I might have a little bit more of the cheese to re-taste and appreciate on its own. The base cream's quite sweet. With mild salting and softer blue character, the characterization of a gorgonzola + butter still seemed apt. My server said that Kikorangi is made with pasteurized milk, as is required of all cheeses made in NZ. However, she said that non-pasteurized cheeses may be imported. Further research afterwards revealed that this is a triple cream cheese, explaining the resemblance to butter.
It's worth a try if you can get your hands on some.
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