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
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?
Oh thank you Mr Marche Francais and thank you ewes of Aveyron – your Perail de Brebis was velvet for my mouth, rich cream for my soul! Who would’ve thought such a thin frisbee of a cheese could envelope my mouth so fully and so completely? It looked like a wide, flat Camembert, only a centimetre or so deep, with a delicate dusting of off-white surface mould. But wow, when cut, this was no chalky, supermarket camembert. This little beauty flooded our cheese board with the most glorious, silky paste, like ice cream melting on a summer’s day. A delightful … Continue reading Perail de Brebis – an ice cream of a cheese