Smoky scamorza, sweet paprika, earthy cauliflower, bound together with eggs and cream fraiche, this simple dish is a salve to a hot day at work. Sitting quietly now with a glass of sav, and a satisfying plate, this is a … Continue reading Smoky, cheesey cauliflower frittata
Spring is sprung when fresh goats cheese appears. Like daffodils and asparagus, hand-crafted goats cheese is a seasonal wonder. For me it’s a harbinger of summer and my delivery of Nieuwenhuis goats cheese brought a sense of seasons and change. … Continue reading Nieuwenhuis goat cheese in Spring
Hot, and savoury and so delicious, a Southland cheese roll was the perfect way to start our Otago Rail trail adventure. We’d been warned about Southland portions, and the cheese roll at Industy on the outskirts of Alexandra was true to form. Somehow they’d squeezed in more of the creamy cheese filling, caramelised more of the buttery outside. This was a cheese roll bursting with Southern pride. What ever their secret, like the scenery on the trail, this was sublime! Check out my cheese roll recipe, and give coating the outside with the cheesey sauce and more grated cheese a … Continue reading Cheese rolls on the Otago Rail Trail
Don’t you love it when you find a rare and beautiful thing? I stumbled on one recently at Christchurch’s Riverside Market – a Camembert-style sheep’s milk cheese called Camembaa, made by Charing Cross Sheep Dairy. I’m always on the hunt … Continue reading Huzzah for Camembaa!
Calling all cheese-lovers! The Great Eketahuna Cheese Festival is on Sunday May 26 and Monday May 27 2019 at the Eketahuna Community Centre. And this year it’s bigger and even better, over two days, starting on Sunday! There are producers from … Continue reading Eketahuna Cheese Festival 2019! See you there.
It’s funny to write about vegan cheese scones a month out from the Great Eketahuna Cheese Festival (Sunday 26 – Monday 27 May 2019). It’s a post that’s been gently lapping around me for a couple of months sparked by … Continue reading Vegan cheese scones
A washed rind blue? Never heard of it, nor has Pual Broughton from C’est Cheese, but he reckons it’d be worth a go. This is not a traditional style of cheese, but with a twinkle in his eye Paul thinks … Continue reading C’est Cheese and washed rind blue
‘Noo fotos’ she said in her Scottish brogue, as I was happily snapping shots in the cheese room at Formatgeria La Seu, a cheese shop in the narrow streets of the Gothic quarter in Barcelona. ‘Just enjoy the cheese’ Katherine … Continue reading Just enjoy – La Seu cheese shop in Barcelona
First we heard the tinkling of their bells, then we spied the sheep living two back yards from our house in the old Maltese town of Haz Zebbug. And on our last day we were lucky enough to taste the … Continue reading Gjebjniets – Very local sheep cheese in Malta
Hot melted cheese between butter-fried bread. The American grilled cheese is the pinnacle of cheese on toast. Somehow the toasted sandwiches I grew up on, though delicious, fade beside its fat, cheesy bounty. I confess I’ve only eaten these at … Continue reading Grilled cheese heaven