To Mould or Not To Mould?
Mould is an integral part of the cheesemaking process. Think Camembert or Blue cheese. Now think of them both without mould... then stop.
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The Good, The Bad and The Ugly
As I look at a less than perfectly presented piece of one of my utmost favourite cheeses, an Epoisses from Burgundy, I feel the need to share some of my thoughts on cheese presentation. What is good, what might be considered bad and the beauty of these 'ugly' cheeses!
The Perfect Cheeses for Lockdown Cooking
Cheese is always the secret ingredient for cooking. We all know that! Whatever the occasion or the season, cheese can always be connected to a deliciously inspiring selection of recipes to tempt you.
Our Favourite Winter Cheeses
Winter is far from my favorite season, but I only need to think cheese, and more particularly melted cheese, and I instantly feel better about the cold temperatures we are facing for the next few months. Seasonality has a big role to play in the way we consume food in...
Is Cheese Such a Luxury?
The word LUXURY is one that instantly conjures up such a wide range of different images and reactions specific to each one of us. To my children, it seems to resonate more along the lines of the ‘unaffordable’, ‘super exclusive’ and mostly ‘unnecessary’ indulgences. To me, with full time work, four...
The Art of Affinage
Affinage: n. [afeenajh] The period of maturation or refinement of a cheese during which it is kept in an ideal environment and receives care. Traditionally, this care comes by way of observation and treatment by hand. The ideal environment is natural surfacing in a cave with a particular level of...