I’m loving fresh cheeses as Spring continues to unfold. They hint at upcoming months of outdoor eating, platters of tapas and mezze, and little glasses of something bubbly. This week I’ve been making Labneh, a Middle Eastern yoghurt cheese. Well, making is a bit of an overstatement, really it’s an easy assemble and, although you need 24 hours start, it’s fail-proof, looks impressive and tastes great. Labneh, or laban, is yoghurt that’s been seasoned and strained. It becomes thick and super creamy, with a hint of yoghurt’s lemony zing. It’s then a versatile addition to a summer platter. I’ve been … Continue reading Labneh – easy to make yoghurt cheese for Spring platters
If you haven’t tried Lewis Road Creamery butter yet, stop what you are doing. Right now. And go get some. And get some good bread. Make a cuppa, cut a slice, slather it in butter, sit back and savour. Savour a fine New Zealand butter. I can eat this stuff as is, by itself, sans the bread, it is so good. The taste is fresh and light and creamy with a slight lemon lift at the end. Super fine and velvety, it melts satisfyingly on your tongue, lingering long after factory butter has disappeared. You really feel this is cream … Continue reading Have you tried Lewis Road Creamery Butter?
Stepping into the cheese cave at Richmond Hill Cafe & Larder is like stepping into an Alladin’s cave. Stacked on shelves, lolling on slabs of wood and marble, crowding into every nook and cranny is a panolpy of cheeses. Earthy, subterranean smells enveloped me and I felt cheese to the bone. I felt transported to France and loved it. Richmond Hill Cafe & Larder This was my second cheese stop in Melbourne and like La Latteria it had friendly staff and generous tastings. I could have whiled away hours in that cave, with cheesemonger Nadia slicing, smearing and slivering me … Continue reading Cheesemongers – finding and talking with these cheese heros