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
A hot cheese scone, lashings of butter and a fresh pot of coffee. Nothing beats it. So it was with great delight that my mate Kate made griddle scones at the bach last week, substituting the oven for our trusty … Continue reading Cheese Griddle scones on the barbeque
Silky smooth, light yet rich, hot mustard tempering sweet caraway. Liptauer cheese spread – where have you been all my life? For Nigella you’re a deli-counter treat from childhood, for others find you in Austrian, Hungarian or even Slovakian taverns. … Continue reading Liptauer – where have you been all my life?
The call came in via Facebook – a cheesey emergency. What to do with a kilo of Fromage Blanc? My friend Helen was in Guinea when she reached out, telling me that whilst she could get French cheese and wine, … Continue reading Help! What to do with Fromage Blanc?
What’s the collective noun for dairy I mused while assembling the fixings for a goat’s curd cheesecake? A dollop of dairy? A cluster of cream? A culture of cheese? Because there is a lot of dairy in a cheesecake, almost … Continue reading Dabbling in dairy – Goat’s curd cheesecake
Empties and leftovers, a happy belly and a satisfied heart. These are the joyous remains of last night’s cheese and beer tasting. I love everything about cheese and booze tastings, be they beer, wine or whiskey. From the excitement of … Continue reading Fromage fort and left over cheese
The red sauce of the spicy wings, the blue of the cheesey sauce and the green spring onion garnish – what better for an election night feast? These are an easier baked version of buffalo wings, the classic American bar … Continue reading Election night Buffalo Wings and Blue Cheese Dip
As the nights get longer and the days cool, hard cheeses come into their own, moving from the cheese board to star in dishes on the dinner table. Parmesan from Italy, Cheddar from England, Spanish Manchego and the Swiss and … Continue reading Winter’s coming – Cheddar Ale soup
Meet the ‘Juicy Lucy’ – a burger with both cheese and my name in it. How could I resist cooking Minneapolis’s contribution to American cuisine! Like all good food traditions there’s a rivalry between two Minneapolis bars as to who … Continue reading The Juicy Lucy burger – fast food made fancy
Oh the irony, a cheese freak who can’t make cheese. My latest effort at Halloumi was a big fail! Not just a bit wonky, my Halloumi was a complete bust. My curds did not set, there was no whey to … Continue reading Epic fail on Halloumi – but Zany Zeus saves the day
