First we heard the tinkling of their bells, then we spied the sheep living two back yards from our house in the old Maltese town of Haz Zebbug. And on our last day we were lucky enough to taste the … Continue reading Gjebjniets – Very local sheep cheese in Malta
Is it love? Addiction? A guilty pleasure? Over the last few weeks something’s gone on between me and a sultry sheeps cheese called Rond du Val – I just can’t get enough of it. It comes in an unassuming container … Continue reading Rond du Val – my latest love
I spied the first flower on my zucchini plants today and immediately thought of that most summer of conundrums – what to do with a glut of zucchini? So my cheesey friends time to try a recipe I saw months … Continue reading Bring on the summer glut! Grilled Zucchini, Pecorino, and Honey
Buongiorno from Italia! Life and cheese, aka me, is on tour and when in Rome and wanting to eat like a Roman I had to try Cacio e Pepe, pasta with cheese and pepper. One of my travel companions, Andrew … Continue reading Cacio e pepe, cheese and pepper pasta Roman-style
Cow or goat, goat or sheep? Brine or in oil, Danish or Greek? Crumbly or smooth, plain, sun-dried tomato or basil? Each time I buy feta there seems to be a new formulation or iteration! So today I’m on a mission to understand this salty-conundrum – what exactly is feta, and what do I need to know to make a good choice? I’ve googled and wikipeidaed, checked my cheese books, and to be called Feta in Europe a cheese needs to be Greek and made of ewes’ milk, though it can have up to 30% goat. In New Zealand it … Continue reading Fantastic feta – why so many choices?