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?
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
Parmesan custard. Not sweet. With toast. Think silken-cheesey ambrosia enveloping salty crunch and assume that alchemy has taken place. This is creme brûlée’s sexy cousin, luring you into the crash of her toast, and she’s a siren of a starter. I’ve been perving these luscious treats in Fiona Beckett’s cheese book for months. I was surprised how easy they were to make, especially for something so special. Indeed I am planning a dinner party right now just in their honor. Don’t worry how insanely anchovy the butter is, the dish needs its salty robustness. Because this custard is delicate and … Continue reading Parmesan custards with Anchovy toasts