Cheese

New Zealand does not have quite the same variety of cheesy substance we have in the UK. There are, of course, many variants on the cheddar theme, but things get interesting when you hunt for, say, feta: I have seen three different types of 'feta' and none of them have borne much relation to the crumbly, white, greek product that I'm used to! One was a semi-soft, yellow cheese, one was a very salty 'crumbly' cheese (that was so hard one nearly needed a hammer to break it up and so salty one had to soak it in water first!) and the third one just wasn't anything in particular... Camemberts are also interesting, usually bright 'cheddar' yellow inside and not always soft-centred... Still, I'm not complaining - this is what travel is all about... But perhaps there's an opening for someone who knows about, say, goat-farming...