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?
Standing at my local supermarket the other day I had a cheese dilemma as I was confronted by a sea of ordinariness. Newtown New World doesn’t do artisanal cheese and, like a junkie, I was afraid I would miss my fix of exceptional fromage. The search was on to see what was the best they could offer. And today Grandma Singletons Red Leicester was best of class. British cheeses are a mystery to me, they seem the much plainer cousin of those glamour French fromages, the exotic Spanards and the rumbunctous Italians. The Brits seem a little more pedestrian, a … Continue reading Grandma Singleton’s Red Leicester