Live fast, die young – such is the lifestyle of Brie microbes according to Dr Mark Krasnow, at Wellington’s Le Cordon Bleu Wine and Cheese Tasting last Friday night. In contrast, Parmesan’s flavours develop slow and steady as the enzymes … Continue reading Cheesey alchemy at the Cordon Bleu with Dr Mark Krasnow
The rain fell in sheets as I scurried home a couple of weeks ago. No gardening, this was a wet, Scrabble kind of day. A day to nibble and sip, a day for cheese and meat. No shilly shallying with … Continue reading Taleggio: Italian stinky deliciousness – molto bene!
Do you get stuck choosing cheese? Follow my 5 tips for a stylish cheeseboard and banish the rabbit in headlights look next time you’re at a cheese counter. A couple of well-chosen cheeses, an easy wine and some quality bread – superb! Today’s board, through simple, was a great reward after working hard in the garden. The ivory white cheese is Cilantro’s Billy the Kid Goat Cheddar, the orange-blue Talbot Forest’s Waihi Blue. Cilantro Artisan cheese from Hamilton Talbot Forest from Geraldine My 5 top tips to easy cheeseboard 1. Choose contrasting colours, shapes or textures. I paired fruity, hard … Continue reading 5 tips for simple, stylish cheeseboards
“I’m still fizzing about the Roquefort and Sauterne,” giggled my friend Kate after we’d devoured two cheese boards based on selecting, presenting and wine matching tips from my favourite cheese-onistas Fiona Beckett and Max McCalman. They were superb! So in my next few posts I’ll share their wisdom with you. This post is on selecting cheese, the next on presenting and the final on wine matching. Part 1 Choosing cheeses – shape, texture, progression There are three things they say to remember when choosing cheese: shape, texture, and a progression of tastes. So I started with one cheese, an anchor … Continue reading Secrets to a great cheese board – Shape, texture, progression (Part 1)
Last night was the first time I added wine to my cheese board at Cheesy Bookclub and the girls loved it! I’d tried a cheese and wine combo before inspired by Fiona Beckett’s post on her Cheeselover blog and wanted to share the revelation. Her pairing of Gewurtz, Munster and cumin seeds a) made me feel like a true cheese person, and b) was a sublime combination. A new turn on my journey as a cheese nerd – wine and cheese. But if I had a strong cheese to eat at the end of a cheese tasting, what would go … Continue reading Wine and cheese tastings