Category: Fresh cheese

Cheese geekery, Fresh cheese, Recipes, Uncategorized1 Comment

Ricotta – easy as but totally delicious

Lucy from Life and Cheese

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

Fresh cheese, Goat, Natural rind, Natural rind cheese, New Zealand cheese, Review, UncategorizedLeave a comment

Gruff Junction Darfield – perfect cheese for summer

Lucy from Life and Cheese

Bone white, with a layer of black ash, Gruff Junction’s Darfield is perfect for languid summer days when I hanker for young, light cheeses. Paired with a Sauvignon Blanc I want something to serve in the lead up to a barbeque, rather than at the end of a feast. This is when goat’s cheeses come into their own. And Gruff Junction make some of the best I’ve tasted. Their Darfield is a sexy cheese for summer. The pyramid square of bloomy rind opens up to reveal a dramatic seismic line. Named after the town at the epicentre of the September … Continue reading Gruff Junction Darfield – perfect cheese for summer

Cheese boards, DIY Cheese, Fresh cheese, Uncategorized16 Comments

Labneh – easy to make yoghurt cheese for Spring platters

Lucy from Life and Cheese

I’m loving fresh cheeses as Spring continues to unfold. They hint at upcoming months of outdoor eating, platters of tapas and mezze, and little glasses of something bubbly. This week I’ve been making Labneh, a Middle Eastern yoghurt cheese. Well, making is a bit of an overstatement, really it’s an easy assemble and, although you need 24 hours start, it’s fail-proof, looks impressive and tastes great. Labneh, or laban, is yoghurt that’s been seasoned and strained. It becomes thick and super creamy, with a hint of yoghurt’s lemony zing. It’s then a versatile addition to a summer platter. I’ve been … Continue reading Labneh – easy to make yoghurt cheese for Spring platters