There is a reverence to the way my friend Kate breaks Mozzarella di Bufala. The same gentleness of hand, sense of purpose you see in a priest breaking bread. For fresh buffalo milk mozzarella is indeed a special cheese and in this post I want to understand why. First of all though you have to banish all memories of those rubbery gourds of commercial mozzarella, vacuum packed and available in the supermarket. The only similarity is that both are stretchy when heated. One is pizza cheese, mild and factory produced, the other is an Italian icon, a national treasure, made … Continue reading Buffalo mozzarella and Insalata Caprese – heady fragrant joy
“Cheese people are the best people” says Tony in his cheese-y podcast and he was proved right by the young French Cheesemonger at Moore Wilsons. I was making Tartiflette, the cheeseyist, most delicious potato gratin you have ever tasted, and was asking about rebochon. I couldn’t find this French, washed rind cheese from the Alps and when I explained I was making Tartiflette his eyes lit up! He asked how I was making it and what I was putting it it. Unfortunately they had no reblochon so he suggested I use a raw milk camembert instead of reblochon. He told … Continue reading Tartiflete – best potato winter warmer ever!
I’d read of fresh goats cheese in books but had never seen a New Zealand made one til I spied Over the Moon’s (OTM) offering yesterday at Moore Wilsons. Of course I had to try it. It’s plastic sachet didn’t inspire much excitement at first but it had won a 2011 Gold medal and came from Putararu-based OTM so I knew it would be good. And it was. Zingy with a definate bite, this is a simple cheese. I ate it spread on bread with a salad. It’s bright, white crumbly texture turned creamy on my tongue, and the lemony … Continue reading Fresh goats cheese in the here and now