Spring is sprung when fresh goats cheese appears. Like daffodils and asparagus, hand-crafted goats cheese is a seasonal wonder. For me it’s a harbinger of summer and my delivery of Nieuwenhuis goats cheese brought a sense of seasons and change. … Continue reading Nieuwenhuis goat cheese in Spring
I had to take care unwrapping Whitestone’s Kurow Chèvre. You know it’s going to be something special when the cheesemaker has put it in a funky cardboard box. Even before I’d cut the tape holding the paper wrapping in place I could tell Kurow is a delicate beauty. The rind blossoms ivory and white, and laying it gently on the board It shimmers, almost threatening to collapse. Cutting into it shows it is a textally gorgeous cheese. The rind is al dente with just enough bite on the tooth, it barely contains a chalky inner suspended in a glossy, liquid … Continue reading Kurow Chèvre – geek out on goat
Sometimes it’s hard to put together a cheese plate when you’re a cheese geek. Like when you’re on holiday, cut off from specialist food stores, with just a regular supermarket and a hankering for a feed of cheese. That … Continue reading Composing a cheese plate
I confess, I’ve got a new addiction, Kaikoura Cheese Factory’s Tenara ash coated goat cheese. Its wrinkled black outer, and fudgie white inner has pulled me from my cheesey silence, because my friends, you need to know about this cheese. … Continue reading Tenara goat cheese – my new addiction
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
Sweet, smokey nectarines play perfect counterpoint to salty goats milk feta. Tumbled on a bed of basil, mint and greens, cloaked in a dressing sweet and sharp, this is a perfect summer salad. It’s not the first time I’ve been … Continue reading Grilled nectarine and herbed goat’s cheese salad
Along with warm days and crisp nights, blossoms and green shoots, spring also brings the return of young, artisan goat’s cheeses to our plates. Look carefully at the cheese counters in spring and you’ll see the re-emergence of fresh goat’s … Continue reading Spring brings the return of fresh goat’s cheese
With its gnarly blue-grey rind, Selles sur Cher looks like something scary found at the back of my fridge. But don’t be fooled, cut through its wrinkly outer and you’ll find the bright white of a goats cheese. This is … Continue reading Selles sur cher – a wrinkley taste of spring
$28 for 200g and a 2 hour round trip. Seems a lot to pay for a cheese. But the chance to finally taste the first NZ-made raw milk cheese had me heading over the hill to C’est Fromage in Featherston … Continue reading Raw milk goats cheese at C’est Cheese – who knew?
Nestled like a cupcake, it was perhaps the prettiest cheese I’ve ever seen. A blush of blue-grey mould dustied its outer and its pinched top captured the beauty of a fully-ripened fig. Inside a perfect glossy outer enclosed a matte … Continue reading Finding goat cheese in Provence
Life and Cheese 