Why Are They So Mean To Me?

Goats get a bad wrap in my opinion. When you care for goats correctly, they are social and loyal and produce sweet, creamy milk with no gamey taints and this sets the platform for great cheese. Sèvre & Belle from the French Atlantic coast love their goats and are rewarded with 'Le Chevrot' being a marvellously yeasty soft goats style. The cheese has that distinct 'brainy' creamy yellow rind that is typical of geotricum moulds, which slowly softens the rind without making it go runny. Perfect dessert or aperitif.



Available from Simon Johnson stores in Sydney, Melbourne and Perth
http://www.simonjohnson.com/store/stores.aspx

Cheesemaking Demonstration (Part 2)

I had the pleasure of doing a cheesemaking demonstration on national TV at the beginning of the week on Channel 9's 'Mornings With Kerri-Anne'.

This post hasn't received copyright approval so I will leave it up as long as I am permitted

Cheesemaking Demonstration of TV (Part 1)

I had the pleasure of doing a cheesemaking demonstration on national TV at the beginning of the week on Channel 9's 'Mornings With Kerri-Anne'.

This post hasn't received copyright approval so I will leave it up as long as I am permitted by Channel 9.

Stracchino like Mama made

This soft cooking cheese is actually the base curd for Talleggio and Gorgonzolla, so if you buy the same brand of all three Italian styles of cheese, they should fundamentally taste the same. While not a common cheese in Australia Stracchino when melted will make any pasta rich and creamy. Binnorie Dairy in the Hunter Valley has recently introduced Stracchino to its mix of cheeses.





Available at Everleigh Markets, Sydney and Newcastle Farmers Markets

Recipe suggestions can be found at http://www.australianregionalfoodguide.com.au/index.html


NOTE: The author is the maker of this cheese.

The Tasmanian Sheep of La Mancha

Don Quixote may have been a fictional character that made the Spanish region of La Mancha famous in the English speaking world, but La Mancha is also the home of the divine hard sheep milk cheese Manchego. Superb on a Pizza or other pastas and salads, this cheese should not be discounted as an appetiser with beer or a Spanish wine like Tempranillo. Made with full respect to the Spanish style, Grandvewe, a sheep milk dairy south of Hobart, has produced a Manchego by the name of Grandvewe 'La Manche'. Hard, true to style grainy but melt in the mouth texture, with piquant and nutty tones this is an excellent example of the style. Recently won a gold medal at Sydney Royal Show 2009.

Available from Salamanca Markets, Hobart. Also available on line http://www.grandvewe.com.au/cart/view

Blue On The Mild Side

If your idea of a Blue leans more towards Castello than Fourme D'Ambert will take you further down your blue cheese path. This ancient style of blue style from the central French district of Auvergne has the creamy and soft style like Castello, with out the robust and sometimes harsh acidic blue notes of Roquefort and Gorgonzola. While milder than the Kings of Blue, Fourme D'Ambert still has style and poise. Celebrate the subtle finesse.

Available from Adelaide Central Market or online at www.smellycheese.com.au

Sing The Praise of Mountain Cheese

Appenzell is a Swiss cheese from the canton (regional district) of Appenzell and is a rich, spicy cheese. This hard cooked style cheese is carefully matured for over 6 months to allow the full flavour to develop. The nature of the cooking process and the long careful maturing allows Appenzell to be made from raw milk and imported into Australia. The result is a significantly more complex flavour to remain in the cheese. Traditionally used in a fondue, Appenzell is also ideal as a dessert cheese.

Raw milk Swiss and pasteurised Australian Appenzell available

online from Fromart Cheese www.fromart.com.au