The sun hasn’t shone much on my holiday but two magazine articles shone a bit bit more light on raw milk and the on-going debate about bacteria. The first was an article by Richard Fisher in the Christmas edition of … Continue reading Raw milk musings on holiday
Something happens when you swirl a sip of fine single malt whiskey over a mouthful of good strong cheese. The fire-water alcohol is softened as the cheese provides a magic carpet to deliver whiskey’s subtle crafted flavours. What a revelation … Continue reading Whiskey and cheese tasting
They came in their thousands to Cheese 2013, the Slowfood movements biennial cheese festival. And I my cheesy friends was lucky enough to be amongst them this year. And wow, what an incredible few days it was! Hundreds of cheese … Continue reading Slowfood Cheese Festival in Bra – 2013
I loved visiting Firenze and its Centro Mercato. That’s Florence’s Central Market to us Anglophones. Not just because I found some beautiful cheese knives, a future post, but because it offered a wonderful array of cheeses, and at last I … Continue reading Raw milk goat’s cheese from Florence’s Central Market
A platter of Formaggio I Toscana, cheeses from Tuscany, a glass of wine and a basket of crusty bread – a cheesy girl’s dream lunch! Nestled up a side street in Arezzo, we lucked upon a restaurant with a fabulous … Continue reading Tuscan cheese delight
I love birthdays, I love the rituals and the traditions. It was mine last week, so I ventured out into the storm to go to the local cheese mongers for my annual ‘Birthday Cheese’… I say annual ‘cos I did … Continue reading Birthday cheese love!
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
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?
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)
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?