Category: Cheesey recipe

Blue cheese, Cheesey recipe, New Zealand cheese8 Comments

Cheese canapés for cocktail parties

Lucy from Life and Cheese

Ah cheesey friends I have been in a conundrum, a cheese conundrum – what does a curd nerd to take to a cocktail party? I couldn’t recall 007 eating anything with his Martini and Audrey Hepburn certainly just seemed to smoke. But I wanted to make some sophisticated cheese canapés to hand around. A bit of research later and a whole new world opened up. So over the next few weeks I’ll share a few easy canapés to grace any cocktail party. Cocktails are intense with strong flavours, so I wanted canapés that could stand up to high alchohol beverages. I … Continue reading Cheese canapés for cocktail parties

Cheesey recipe, Goat, Uncategorized13 Comments

Grilled Cabécou and asparagus – a spring starter

Lucy from Life and Cheese

At last asparagus has burst into the stores, and we hope with its arrival the beginnings of spring and the inevitable glory of summer. I love how seasonal asparagus is, and how its brief appearance reminds us of the soil and the seasons. I love this too about cheese, and in particular artisan cheese. It speaks of place and breed and particularity. I found this recipe when researching a little gem of a cheese called cabécou (pronounced ka-be-coo) and translated it from French, care of Babelfish. Cabécou du Perigord Cabécou is a tiny disc of a cheese, only 5 cm … Continue reading Grilled Cabécou and asparagus – a spring starter

Cheesey recipe, Goat, New Zealand cheese, Wine and cheese8 Comments

Goats cheese and kiwifruit – strange but true…

Lucy from Life and Cheese

Goats cheese and kiwifuit? With basil? On toast? OK Madame Fromage, Cheese Courtesan from Philadelphia, you got me tempted. What an unexpected pairing of our national fruit, and by an American, this combination turned out to be a revelation! A hot looking canapé, simple and fairly inexpensive, it’s bound to become a staple this coming summer. Just smear fresh goats cheese on bruschetta, add a slice of kiwifruit and a jaunty spring of basil. Easy as. Pair with a G & T or a chilled Sav. Delicious. I used Meadowcroft Chevré, a New Zealand-made, French-style, fresh goats cheese made by … Continue reading Goats cheese and kiwifruit – strange but true…

Cheesey recipe, Cow, Uncategorized6 Comments

Tartiflete – best potato winter warmer ever!

Lucy from Life and Cheese

“Cheese people are the best people” says Tony in his cheese-y podcast and he was proved right by the young French Cheesemonger at Moore Wilsons. I was making Tartiflette, the cheeseyist, most delicious potato gratin you have ever tasted, and was asking about rebochon. I couldn’t find this French, washed rind cheese from the Alps and when I explained I was making Tartiflette his eyes lit up! He asked how I was making it and what I was putting it it. Unfortunately they had no reblochon so he suggested I use a raw milk camembert instead of reblochon. He  told … Continue reading Tartiflete – best potato winter warmer ever!

Cheesey recipe, Uncategorized138 Comments

Cheese Scones – best recipe ever!

Lucy from Life and Cheese

Sometimes food can say a thousand words. Like saying sorry to your neighbour for getting the wrong tree cut down, or ‘oops – inside thought‘ to a friend, or ‘thank you’ to a colleague.  And when I need to do penance, or bribe or thank someone these scones are delicious foodie emissaries. This is the best and easiest cheese scone recipe I know. It comes from a cafe in Wellington – Ministry of Food. It’s close to our Parliament buildings and I got addicted to these scones when I was working near by. Thanks to Cuisine for publishing it. Though this is quick and easy … Continue reading Cheese Scones – best recipe ever!