If you are a cheese fanatic, you might have had the problem of having too much blue cheese left over or been given a tub as a gift that you want to store. This AOC (name controlled) creamy blue cheese is a lovely French treasure with a cylindrical shape.
It doesn’t require any special skills and comes together in no more than 35 minutes from start to finish.

Just like our other blues, Kahurangi is made by hand.

Despite having a strong odor, blue cheese is a culinary delight that’s loved by most cheese connoisseurs. Our Kapiti Kahurangi Blue is a delightfully smooth and creamy cheese with delicate blue veining. KAHURANGI BLUE.

Risotto is a rather simple dish to make. Fourme d'Ambert is high in moisture and compact in texture, so the blue mould does not spread in veins like other Blues, rather it forms in distinct, disconnected pockets. Kahurangi is the peoples Blue, winning the New World Cheese Lovers’ Choice Award for the past 5 years.
A touch of heavy cream is combined with delicious blue cheese & mushrooms and tossed with pasta for a hearty dinner. This creamy mushroom and blue cheese risotto is Italian comfort food at its best! When I was working at Murray's Cheese in N.Y.C., first as a cheesemonger, then in the classroom, I heard a lot of people say, with surprising conviction, "I don't like blue cheese." Creamy Blue Cheese and Mushroom Pasta. It is creamy and unless passed it’s best, this cheese should not be particularly acidic. With these characteristics in mind, feel free to substitute alternative blue cheeses for the stilton in this recipe if necessary. A rich texture with subtle blue flavour and delightful salty tang to finish. Ingredients 1 garlic clove, peeled and chopped 1⁄2ounce shallot, peeled and chopped 1⁄2 cup lowfat buttermilk 1 cup nonfat yogurt 1⁄3cup lowfat mayonnaise 3⁄4 teaspoon dry mustard 1⁄2 teaspoon Worcestershire sauce 1⁄4 teaspoon white pepper 3 ounces crumbled blue cheese dash Tabasco® or other hot sauce – to taste Blue stilton is a robust cheese with a strong flavour.