Ricotta – easy as but totally delicious

Ignite your inner cheesemaker with light and creamy Ricotta. Marvel at the alchemy of lemon juice turning milk into clouds of creaminess you can spread on toast, stuff in pasta with spinach, or combine with eggs as a luscious baked cheesecake. I haven’t made Ricotta in ages after I was frightened off making cheese by a series of spectacular Mozzarella failures. That is, until a recent conversation with my lovely accountant Nina. She didn’t think a failure rate of 3 out of 5 tries was that bad! So my cheesey friends, I’m getting back on the horse, and have returned … Continue reading Ricotta – easy as but totally delicious

Beautiful Brie – raw versus pasteurised?

  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?

Secrets to a great cheeseboard – Prep, place and accessories (part 2)

We eat with our eyes first, then our noses and last our palettes, I read once, but I reckon we also eat with our imaginations! I mean what is eating with the eyes? Sure, there are some down right sexy looking foods, perfectly ripe strawberries, a gooey Brie, the sensuous fall of honey from the spoon. But bound up in there is also anticipation, triggered by the remembered.  Past experiences flooding back, priming the taste buds with imaginings of upcoming joy! This post then my cheese-y friends, is about transforming your cheeseboard so it calls to your guests like sirens … Continue reading Secrets to a great cheeseboard – Prep, place and accessories (part 2)

Fantastic feta – why so many choices?

Cow or goat, goat or sheep? Brine or in oil, Danish or Greek? Crumbly or smooth, plain, sun-dried tomato or basil? Each time I buy feta there seems to be a new formulation or iteration! So today I’m on a mission to understand this salty-conundrum – what exactly is feta, and what do I need to know to make a good choice? I’ve googled and wikipeidaed, checked my cheese books, and to be called Feta in Europe a cheese needs to be Greek and made of ewes’ milk, though it can have up to 30% goat. In New Zealand it … Continue reading Fantastic feta – why so many choices?