Nestled like a cupcake, it was perhaps the prettiest cheese I’ve ever seen. A blush of blue-grey mould dustied its outer and its pinched top captured the beauty of a fully-ripened fig. Inside a perfect glossy outer enclosed a matte … Continue reading Finding goat cheese in Provence
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?
“Meadow, oyster, mushroom, butter!” my friend Bronwyn cried on tasting Banon, the small, mottled goats cheese that emerged from its rustic chestnut leaf and raffia wrappings on Saturday nights’ cheese board. What a wonderful surprise for my guests that such a strange little package could hold so much taste and bring forth such a delighted response. Wrapped in chestnut leaves soaked in wine or eau de vie (Marc), Banon is a distinctive unpasturised AOC goats cheese from the infertile but sunny soils around the town of Banon in Provence. The chestnut leaves help it last the winter and as it … Continue reading Banon – cheap at twice the price