With their velvety outers barely containing their silky centres, both Bries were sexy. I was pitting a French raw milk Brie de Meaux against a Whitestone Lindis Pass Brie to answer the cheesey conundrum – raw or pasteurised cheese? I wanted to understand the difference because they both look the same. The same chalky rind, the same oozy centre. I wanted to know is it worth the fuss and the double price tag? Back to the basics – pasteurised or raw Most of the cheeses we eat are made from pasteurised milk which has been heated up to 75° C (167° F) … Continue reading Beautiful Brie – raw versus pasteurised?
To my surprise these flew off the plate. Air-light flakes of pastry with the sweet crunch of caramelised grilled cheese. The addition of apple and fennel seeds had transformed the mouth-puckering dryness of traditional cheese straws into delicious flakey moreishness. The extra effort was well worth it. I love cheese straws, and am usually content to eat most myself, few others seeming to share my love of cold puff pastry. These ones however come with a warning – make sure you get your fair share before handing them around, because they won’t last! These are the evangelists of cheese straws. … Continue reading Apple and fennel cheese straws – temptation on a platter
Ah cheesey friends I have been in a conundrum, a cheese conundrum – what does a curd nerd to take to a cocktail party? I couldn’t recall 007 eating anything with his Martini and Audrey Hepburn certainly just seemed to smoke. But I wanted to make some sophisticated cheese canapés to hand around. A bit of research later and a whole new world opened up. So over the next few weeks I’ll share a few easy canapés to grace any cocktail party. Cocktails are intense with strong flavours, so I wanted canapés that could stand up to high alchohol beverages. I … Continue reading Cheese canapés for cocktail parties