I reckon Kiwis have a lot to learn about cheese from Wisconsin. Like putting cheese into a cocktail. Yup. That’s a cheese curd, a sausage and an olive in my Bloody Mary. And because this is ‘Sconsin they follow it … Continue reading Curds are the way in Wisconsin
The house looked unremarkable, I checked the address and started up the steps. Like a drug deal in a cop show, I’d already paid the money and this was the pick up. The raw milk pick-up that is. In my quest to learn about cheese I’d gone in search of raw milk – the elusive substance that gives French unpasteurised cheeses their oomph. Being a townie I’d never tasted raw milk, and for most of us it is nearly impossible to get. There are heavy restrictions on its sale and dire health warnings coming from authorities. The sale of raw … Continue reading Raw milk sales in NZ – superfood or super dangerous?
If you haven’t tried Lewis Road Creamery butter yet, stop what you are doing. Right now. And go get some. And get some good bread. Make a cuppa, cut a slice, slather it in butter, sit back and savour. Savour a fine New Zealand butter. I can eat this stuff as is, by itself, sans the bread, it is so good. The taste is fresh and light and creamy with a slight lemon lift at the end. Super fine and velvety, it melts satisfyingly on your tongue, lingering long after factory butter has disappeared. You really feel this is cream … Continue reading Have you tried Lewis Road Creamery Butter?
Life and Cheese 