KAIKOURA CHEESE

Every day, Daniel Jenkins captures the essence of the briny air rolling off the ocean. It's a fitting daily occupation for the cheesemaker who, before moving to Kaikōura, was a self-proclaimed “surf bum”. His and wife Sarah's semi-hard and soft cheeses are surface-ripened with native flora, which guarantees that just about every batch will taste different. “It's fun to let the cheeses evolve on their own and have nature do more of the talking,” he says.

Daniel and Sarah didn't know anything about cheesemaking — or farming — when they moved to Kaikōura with three goats. Their success came quickly; the couple scooped up a New Zealand Cheese Award for their Labneh Lemon made from local jersey-cow milk. Over time, Sarah took the lead on the farm (now with 90 goats and counting) while Daniel explored new ways to make goat, sheep and cow's milk shine. Their ash-coated Tenara goat cheese is deliciously addictive in both flavour and texture — cut through the wrinkly black exterior for a spreadable, fudge-like treat.

The cheeses are all made in their shop in town and are available depending on the season. 45 West End, Kaikōura. (03) 319 7598, kaikouracheese.co.nz