Relaunch heralds a new era in iconic speciality cheese brand - Kapiti unveils inaugral art collection

Stunning, time-honoured Kapiti cheese is the inspiration for a vibrant new art collection produced by some of New Zealand’s most celebrated, contemporary artists.

Five original commissions from Dick Frizzell, Robert McLeod, John Reynolds, Jenny Dolezel and Philip Trusttum complete The Kapiti Art Collection, an artistic series that pays homage to New Zealand’s most cherished, hand-crafted cheese – Kikorangi, Ramara, Tuteremoana Cheddar, Mt Hector and Aorangi.

On Monday, 8 September, an exclusive unveiling for Kapiti’s key stakeholders and media will be held, where the new era for this iconic brand will also be revealed.

Inspired by the vision, ’Every Piece a New Zealand Original’, interpretations of five of Kapiti’s classic cheeses have been developed into limited edition artworks - the fascinating process of which has been captured in a 45-minute documentary following the journey of three artists from early conceptual stages through to completion. View highlights of the documentary on Kapiti’s new website, www.kapiticollection.co.nz  , launching on 29 September.

Alongside the Kapiti Art Collection is the Kapiti Chef Collection, bringing together five of New Zealand’s most renowned chefs.

Al Brown (Logan Brown), Michael Meredith (Merediths), Michael Van de Elzen (Molten), Stephen Ward (O’Connell Street Bistro) and Jason Blackie (Sails Restaurant) have each interpreted a Kapiti classic to produce five gastronomic masterpieces.

“Kapiti are thrilled with this artistic and culinary collaboration. Our hand-crafted cheese has inspired two fantastic collections, from the canvas to the plate, and the passion behind each piece of work has been outstanding,” says Gina Klarwill, Senior Brand Manager, Specialty Cheese.

“Kapiti recognises that premium cheese is an art in itself and this is absolutely reflected in The Kapiti Collection. We are incredibly proud of this project,” she adds.

Kapiti boasts a heritage of more than 20 years in New Zealand.

Kapiti has long been inspired by the land with products named after key regional landmarks including Tuteremoana Cheddar, inspired by Kapiti Island’s summit and our King of Cheeses – Kikorangi which translates to ‘sky blue’.

Every Kapiti cheese is a New Zealand original created by Kapiti’s expert cheese-makers, to represent a unique piece of New Zealand - the perfect inspiration for the Kapiti Collection.

The Kapiti Art Collection will be exhibited in selected domestic and international Air New Zealand Koru lounges, at the MUKA Gallery in Ponsonby Road and at Air New Zealand Fashion Week’s opening show, Hailwood.

Kapiti’s ambassador chefs will be featuring their original Kapiti dishes on each of their menus, as well as exhibiting the art on their restaurant walls.

KAPITI CHEESE MEETS ART MEETS CHEF

Kikorangi Blue | Dick Frizzell | Al Brown, Logan Brown
Mt Hector | Jenny Dolezel | Michael Meredith - Merediths
Tuteremona Cheddar | John Reynolds | Jason Blackie, Sails Restaurant
Ramara | Robert McLeod | Michael Van de Elzen | Molten
Aorangi | Philip Trusttum | Stephen Ward, O’Connell St Bistro

TASTING NOTES: THE KAPITI HEROES

Kikorangi: an unmistakeable creamy, golden curd with rivers of dark blue running through it - this is Kapiti’s King of cheeses.

Mt Hector: an earthy, hand crafted, goat’s milk cheese is soft and chalky when young, maturing to a smooth texture and nutty, mushroomy flavour.

Ramara: a warm, red washed-rind cheese speckled with white, allowing a soft and creamy texture with a slightly sweet, mild and buttery flavour to develop.

Tuteremoana Cheddar: a mature cheddar that is aged for three to four years, giving it a sharp, zesty bite and a firm, crumbly body.

Aorangi: a legendary creamy Double Brie with a silken texture and a hint of earthy mushrooms.