This delicious, semi-hard cheese is so good it's featured in the World Cheese Book! It has a creamy mouth feel, is aromatic, with subtle fruity notes ( think hints of pineapple) and a long finish. Made in the style of a Romano cheese, it has similarities to Parmesan, yet is more creamy and not as salty. It aged anywhere from 9 months to 2+ years!
Parihaka was one of the first hard cheeses we made here at Grinning Gecko when we started back in 2013 and we named it after a Whangārei landmark. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Parihaka is the name of the maunga (mountain) that overlooks the Grinning Gecko factory. It is a former pā site and is a significant mountain for Māori in Tai Tokerau, historically housing more than two thousand people. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
As with all our cheeses, handmade with aroha and care, on the day of milking, from certified organic cow's milk. Not suitable for vegetarian as contains Lipase.
BBD: 60 days
Serving inspiration: Use as an alternative to parmesan (may need to add salt) * On a cheeseboard • Grate whilst cold over pasta, soups and salad * Blend into risotto or added to a cream sauce * Shave over cooked asparagus * use sparingly on crayfish, cockles, fish or seafood dishes.
Perfect match: Pairs nicely with a Malbec, Rosé, or a lager, wheat or white crisp beer.
