Get your camembert out of the fridge at least 30 minutes before eating it.
That's the advice from the chairman of the New Zealand Specialist Cheesemakers' Association's Miel Meyer.
He says Kiwis are becoming more daring in their cheese consumption choices.
"From a decade ago, going from blocked cheddars, which are still very popular, we're definitely exploring the flavours that Europe and other parts of the world have brought to New Zealand."
He grew up in a Dutch family, primarily eating gouda.
"Things like camembert and blue had to grow on me."
Miel, the face of the Meyer Gouda Cheese company, gave Paul Henry his recommendations for creating a chees platter to envy:
Watch the video for the full interview with Miel Meyer.
