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
Hot, and savoury and so delicious, a Southland cheese roll was the perfect way to start our Otago Rail trail adventure. We’d been warned about Southland portions, and the cheese roll at Industy on the outskirts of Alexandra was true to form. Somehow they’d squeezed in more of the creamy cheese filling, caramelised more of the buttery outside. This was a cheese roll bursting with Southern pride. What ever their secret, like the scenery on the trail, this was sublime! Check out my cheese roll recipe, and give coating the outside with the cheesey sauce and more grated cheese a … Continue reading Cheese rolls on the Otago Rail Trail
Don’t you love it when you find a rare and beautiful thing? I stumbled on one recently at Christchurch’s Riverside Market – a Camembert-style sheep’s milk cheese called Camembaa, made by Charing Cross Sheep Dairy. I’m always on the hunt … Continue reading Huzzah for Camembaa!
It’s funny to write about vegan cheese scones a month out from the Great Eketahuna Cheese Festival (Sunday 26 – Monday 27 May 2019). It’s a post that’s been gently lapping around me for a couple of months sparked by … Continue reading Vegan cheese scones
A washed rind blue? Never heard of it, nor has Pual Broughton from C’est Cheese, but he reckons it’d be worth a go. This is not a traditional style of cheese, but with a twinkle in his eye Paul thinks … Continue reading C’est Cheese and washed rind blue
‘Noo fotos’ she said in her Scottish brogue, as I was happily snapping shots in the cheese room at Formatgeria La Seu, a cheese shop in the narrow streets of the Gothic quarter in Barcelona. ‘Just enjoy the cheese’ Katherine … Continue reading Just enjoy – La Seu cheese shop in Barcelona
Hot melted cheese between butter-fried bread. The American grilled cheese is the pinnacle of cheese on toast. Somehow the toasted sandwiches I grew up on, though delicious, fade beside its fat, cheesy bounty. I confess I’ve only eaten these at … Continue reading Grilled cheese heaven
They came in their hundreds, from far flung UK and Tasmania, from Twizel and Katikati, Auckland and the Waikato, from Wellington and of course from Eketahuna. Cheese makers and mongers, those who wanted to learn and those who were there … Continue reading Eke ‘18 – Cheese, chat and community
Extra cold storage has been ordered, display tables are being sourced, and across our little nation cheese makers, mongers and fanatics are getting ready to descend on Manawatu for The Great Eketahuna Cheese Festival on Monday 14 May 2018. I … Continue reading Are you coming to The Great Eketahuna Cheese Festival?
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