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!
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?
I was in the garden today when my friend Jenny bought in a pressie – two Over the Moon camemberts – one goat, one Jersey cow. And like me last week, she’d had a great cheese tasting experience. She’d been traveling down from Auckland and had stopped in at Over the Moon’s shop in Putararu. Over the Moon is boutique cheesemaking company in the heart of the Waikato. Jenny ended up in their tasting room where, in her words, a lady sliced cheese after cheese for her to sample. She said she only went in to go to the bathroom! We … Continue reading Goat versus cow – Over the moon