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
I rarely drink Pinot Gris, but Ohau Gravel‘s delicate peach blush and mouth-watering spice had me racing for a washed rind cheese. And The Harnett from Kaikoura Cheese was a perfect match. It was love at first bite. Pretty in … Continue reading The Harnett and Pinot Gris
Silky smooth, light yet rich, hot mustard tempering sweet caraway. Liptauer cheese spread – where have you been all my life? For Nigella you’re a deli-counter treat from childhood, for others find you in Austrian, Hungarian or even Slovakian taverns. … Continue reading Liptauer – where have you been all my life?
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
Cheese was the last thing I expected to find in Phnom Pehn, let alone good cheese. Testament to the French, cheese, wine, coffee, charcuterie and bread are remains of their colonial influence. Atop our riverfront terrace we nibbled … Continue reading Cheese in Cambodia
A cheese degustation at Colombo Estate in Martinborough was a spectacular finale to NZ cheese month this year. Hosted by Paul Broughton of Featherston’s C’est Cheese and Michelin trained chef Ant North, seven courses of cheesey inspiration was a fitting … Continue reading Seven courses of cheesey delight at Colombo Estate
What is an artisan cheese and how much do we want it? I wondered this heading back to Wellington from the Eketahuna cheese pop up event on Friday, 9 October. Cheese makers and mongers, raw milkers and the cheese curious, … Continue reading Eketahuna cheese pop up
Want to join in but can’t get to Eketahuna? We’re streaming a video of the event on the Periscope app. Download the Periscope app from https://www.periscope.tv/ or the App Store or Google play. Once you get the app you’ll need to find us. We’re broadcasting from Lifeandcheese1 You can also keep track on Twitter @lifeandcheese1 If you in the region, things kick off round 11am. Continue reading Eketahuna Cheese event live on Periscope
Hello from Eketahuna. You can take part even if you can’t nak by watching on Periscope We’ll be web streaming the event using Per Continue reading Eketahuna cheese pop up – live on Periscope
Live fast, die young – such is the lifestyle of Brie microbes according to Dr Mark Krasnow, at Wellington’s Le Cordon Bleu Wine and Cheese Tasting last Friday night. In contrast, Parmesan’s flavours develop slow and steady as the enzymes … Continue reading Cheesey alchemy at the Cordon Bleu with Dr Mark Krasnow
