Hohepa is a biodynamic farm and small but award-winning cheesery just outside Napier in Hawkes Bay.
They make a young Danbo, which is a Danish cheese a bit like Gouda, plus matured and spiced versions of the same. Then they have fresh cheeses: mozzarella, feta, halloumi and ricotta, and other dairy products.
The verdict: Halloumi
Halloumi is a unique and scummy cheese from Cyprus which I recommend you try if you haven’t already. It doesn’t melt and you wouldn’t put it on a cheeseboard, but instead is great for grilling and barbecuing. It’s quite salty.
This halloumi was top notch. It had the squeak when you bite down on it, which is my favourite thing about halloumi! It was really tasty when toasted on my camp burner along and mixed with sautéed zucchini, peppers and onions.
The verdict: Danbo
I tasted all the Danbo variants in the shop and was impressed. The garlic and herb was really good, but I completely fell in love with the young Danbo, with no flavours added. It’s mouthwateringly full of punch. I’ve been munching happily away on it on crackers and as is, but today I tried it in omelette, which was something special…
Danbo, zucchini and mushroom omelette
- Saute a small zucchini and three or four mushrooms in a little olive oil. Remove from pan.
- Beat two eggs with a pinch of salt and about a tablespoon of breadcrumbs. They don’t need a lot of beating. Pour this into the hot pan.
- Sprinkle the vegetables and cubes of Danbo onto the cooking omelette.
- When the omelette is cooked enough to lift, fold in half. Continue cooking until eggs are just done and no more.
The Danbo holds its own against the flavour of the egg, making it perfect in this dish!