Over the hill and down the rabbit hole. A cheesy road-trip to the Wairarapa was in order when I saw Mt Eliza’s raw milk Red Leicester was back in stock at C’est Cheese in Featherston. This is just the second … Continue reading Prepare for a ride – Mt Eliza Red Leicester
Wouldn’t you like to get a whey? Join cheese lovers in Eketahuna for a pop-up cheese event of seminars, local dairy history and general cheese geekery, from 11am- 4pm on Friday 9 October. Cheese pop-up on Eventfinder Nestled in … Continue reading Cheese pop-up, Eketahuna, Friday 9 October.
The call came in via Facebook – a cheesey emergency. What to do with a kilo of Fromage Blanc? My friend Helen was in Guinea when she reached out, telling me that whilst she could get French cheese and wine, … Continue reading Help! What to do with Fromage Blanc?
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
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
Frosty air, blue-sky sun warms as I head to Riccarton Bush Market. With its promise of steamy sausage rolls, crusty bread and cheesey morsels, this is a Saturday morning ritual seldom missed when I’m in Christchurch. I’ve said it before, … Continue reading Mt Grey cheese – Mrs French
Great news for us Wellingtonians, Moore Wilsons has Burrata. Nestled amongst the Mozarella and bochoncini we spied this elusive treat. I’ve written about the delights of Burrata before, the way it wobbles in your hand like an ivory white breast, … Continue reading Burrata spied in Wellington
Smooth and lightly smokey, scamorza melted over a ripe tomato atop a sweet, chewy crumpet. Sometimes in summer I just can’t face another salad. And thankfully a slice of Massimo’s scamorza, pronounced sca-MORT-za and a saucy crumpet lift this grilled … Continue reading Massimo’s Scamorza grilled cheese on crumpet
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