Cheese is such a heavy hitter as an ingredient in cooking. It adds so much umami flavour that it is no wonder it is a constant favourite. For baking I would go for a readily available cheaper variety, and I find many New Zealand-made supermarket cheeses very good for both cooking and eating as is. But eaten fresh, as an accompaniment or in a salad, that’s when to enjoy artisan New Zealand cheeses such as the stunning Meyer Fenugreek Gouda and Mt Eliza Blue Monkey photographed above. I have given suggestions of a few of my favourites in the appropriate recipes.