Cheese matters: Affinage
Affinage is a French term: put simply it is the maturation of cheese. The French verb ‘affineur’ comes from the Latin ‘ad finis’, meaning ‘towards the limit’. Many European cheeses…
Cheese Matters: Cheese Etiquette
Great cheese will only ever be at its best when served at the correct temperature. There is nothing more frustrating than a cheese that is served straight from the fridge,…
Cheese matters: Cultured butter
Good cultured butter is made with time and patience. Careful consideration needs to be given to the cream – where it comes from, how fresh it is, the breed it…
Cheese matters: fit for a king
“This is our Charleston cheese made from jersey milk, named after a neighbouring town, Charleston. We affectionately call this cheese Charlie.”
Cheese matters: blue cheese
Blue cheese dates back to at least Roman times. It is said that the discovery happened by accident. Wild moulds contaminated cheeses when they were maturing in caves and cellars.…
Cheese matters: festival of cheese
If you’re wandering around the east of Adelaide in late October and you get a sniff of cheese, don’t think that your olfactory is deceiving you. Some 20 or so…
Cheese Matters
There is no doubt about it; spring means excitement is in the air. More sunshine, blossoms bursting and in my world of cheese making, goats kidding aplenty.
Weather
19°Latest Edition
