A Podcast to listen to with your five senses!
Valérie Henbest - Cheese Specialist and Educator Born and bred in Normandie – the home of Camembert – Valérie has now spent half her life in Australia. In the early days, it was a case of bringing together the best of both worlds and with very little hesitation, Valérie decided...
Bastille Day is the French National Day that celebrates the anniversary of the Storming of the Bastille (Prise de la Bastille). On the 14th of July 1789, revolutionary insurgents attempted and succeeded to storm and seize control of the mediaeval fortress and political prison known as La Bastille! "Is it a revolt?"...
Tasmania is Australia’s smallest state, a fabulous theme park for nature lovers, foodies, whisky and wine aficionados... amongst lots of other things. The truth is, there is definitely something in the air in Tasmania! A special quality to the land, the ocean and the pristine atmosphere that surrounds the Apple Isle that...
What is better than cheese? Melted cheese! Never be too scared to add semi-hard cheeses in any winter warmer types of food. Good in toasties, on top of potatoe bakes, in risotto or in pasta. A simple raclette under a grill and drizzled on boiled potatoes with charcuterie... Your imagination...
Fondue comes from the French verb “fondre”, meaning “to melt,” and dates back to 18th century Switzerland as a means for families to stretch their limited resources during the winter months.
Laurent Dubois is one of my favourite cheesemongers. With 4 shops to his name and a prestigious corner at Le Printemps du Goût, Laurent combines French Classics like Comté and Brie, with audacious creations you can only find there. His maturing room is dedicated to small batches of raw artisanal...
Valérie Henbest receives Knight of the French National Order of the Agricultural Merit Award.Friday the 30th of June is a date we are not about to forget anytime soon.That evening, in the heart of the Penfolds underground cellars, His ExcellencyJean-Pierre Thébault, Ambassador of France to Australia, awarded Valérie Henbest,owner of...
Special Christmas Box 🎅🏻 One thing we know for sure, you dont need much to create the perfect tête-à-tête in the intimacy of your home! All it takes to bring it up one notch is adding the right ingredient! A wonderfully decadent triple cream from France, a festive and hand-made chocolate mixed...
In Italy, cheese isn’t just something you eat. It represents where you are from, the history, culture and traditions of your region. It is the country with the highest variety of cheeses in the world, with over 2500 traditional varieties, among which are more than 300 cheeses with protected designation...
As we are transitioning from winter to spring, it is the perfect time to reflect on the many ways the change of season is affecting our lives and those of the many animals around us. As the seasons change, so does the food on offer to the cows, sheep and...
With balmy nights in the rear window for now and a few months ahead of open fires, red wines and cosy dinners - we just can't help but want to cook with our cheeses.
If you have been following us for a while now, you would have heard about the importance of seasonality in the life of a cheese. To keep this idea simple, let's say it all has to do with what the animals are eating. But when you get to places near...
It's been a long time coming and they are finally here. Three Portuguese cheeses for you to try out with a glass of Touriga wine!
At the top of the rugged mountains of Charmey in Switzerland, dairy farmer Béat Piller submerges his chest and arms into a large cauldron of warm cut curds and whey.
A French person eats on average 2 kilos of goat’s milk cheese per year. With more than 100 different types, textures, shapes and aromas, it is not always easy to navigate and make full sense of it.
