There are so many great cheeses in New Zealand. Here are five outstanding examples that will add style and flavour to your dinner parties. I am very fortunate to be a judge of the NZ Champion of Cheese Awards each year, so I get the honour of trying the very best of the best. These are the cheeses I love to include in my own cheese boards, all made by New Zealand cheesemakers, from large commercial operations to small family businesses. It’s very difficult to go past the four ‘m’s: Mahoe, Meyer, Mercer and Mainland, plus one stinky surprise. Very Old Edam Mahoe Cheese This multi-award-winning cheese will knock your Christmas socks off. It’s outstanding, nutty and crunchy with a delicious full-bodied flavour. This Edam is crafted by a family of supreme cheesemakers led by Bob and Anna Rosevear, made from the milk of their son Tim’s dairy herd. There are few better examples of New Zealand cheesemaking.             Smoked Gouda Meyer Cheese This Gouda is a delightful balance of everything wonderful in a cheese. Even if your personal preference does not favour smoked cheeses, I’m confident this one will appeal. Its shiny coating adds panache and sophistication to the cheeseboard too. It may be hard to track down but give them a call at their Hamilton base – it will be well worth the effort.   Mature Cumin  Mercer Cheese This cheese has a full flavour and sweetness that is enhanced but not overpowered by the cumin seeds. To get this balance just right is the result of years of experience in making and ageing Dutch cheeses by Mercer Cheese’s Albert Alferink. He’s a multiple award winner for his cheeses, and this one is his latest, taking out the Puhoi Valley Champion Artisan Cheese for 2015.           Special Reserve Creamy Blue Mainland This cheese has been around for a while, winning the big award at the NZ Champions of Cheese competition way back in 2010, but it’s still fabulous. This is a blue that everyone loves, even if you’re one of those people who vow that blue cheese isn’t to be tasted. The cheesemakers have perfected an amazing balance of fat, salt and a mild blue mould to make a cheese that is universally loved. You can get it at supermarkets nationwide, but don’t discount it because it’s easily available. It’s an amazing blue.         Ramara Kapiti Cheese And the little surprise that is Kapiti Cheese’s Ramara is my final selection. You should be able to find this one in your supermarket too, and you might find it a little scary when you open the packet. Ramara is a washed rind which can be challenging on the cheese board as it has a very strong aroma, but don’t be scared; the paste under that orange, slightly sticky rind will make your heart sing. It’s full of succulent sweetness, the ultimate finish to a meal.           I have named some readily available cheeses and some that may take a bit of seeking out from the cheesemakers. Whatever you choose for your cheese board, try for a mix of the old favourites and a few new flavours. If you haven’t tried ewe’s milk or buffalo milk cheeses, give them a go – challenge yourself and your guests to extend their palates. You will have a great time experimenting with the vast range of outstanding cheeses on the market. If you are hesitant, ask your cheese monger or delicatessen to let you sample a few before you buy. If you make it to one of the small producers, they’ll be happy to let you try before you buy. Be an adventurous with cheese – it’s delicious, it’s fun, and you won’t regret it.