- There was an explosion that happened in a cheese factory in France. All that was left was debris.
- What type of cheese do you use to coax a bear out of it's hole? Come on Bear
- What does a cheese say when it looks at itself in the mirror? Hello me!
- What sort of cheese do you use to hide a horse? Mask a pony.
Wednesday, July 10, 2013
Thursday, June 13, 2013
Ok, so second cheese-based delight was something I made myself and it was surprisingly delicious. Actually, not that surprising considering it contained three, yes three, different types of cheese. It was this bad boy:
A lemon ricotta, roasted pumpkin and grilled vegetable bake, topped with both mozzarella and parmesan. So that's three different brilliant cheeses right there – how could it go wrong. It's from this website, which I'm completely obsessed with as the author makes eating whole foods delicious and quick and easy – and since my second favourite food group is takeaway, she's engaged in a worthy battle. I didn't have buffalo mozzarella in the house as, well, I'm from Hull, so I used grated mozzarella instead and it was still all good in the oven 'hood. Ok, am off to forage for cheese. So long, Cheese Fellows.
Thursday, May 23, 2013
Sunday, April 14, 2013
Friday, March 29, 2013
Wednesday, March 27, 2013
Sad news from the mean streets of Cyprus this week:
Cypressa, an importer of halloumi cheese, can not pay suppliers because of the bank closures in Cyprus. The thought that Cypriot halloumi could be the latest casualty of the crisis, admittedly not the most serious one, is sad. It is not as if its production was untroubled before the bank bubble burst. Manufacturers of the cheese had to withdraw attempts to register it as a protected designation of origin in April last year after disagreements over the ratio of cow, sheep and goat's milk used. There are objections from Turkish Cypriot producers of hellim. The cheese itself little deserves its current marketing difficulties in Europe. With a higher than normal melting point, it is generally dismissed as a culinary cheese and is usually to be found grilled on the barbecue, consumed with lunza (smoked pork loin) and Greek bread. But wrapped in mint leaves and aged, it becomes both drier, saltier and stronger. Either way it is a great cheese.
(Source: The Guardian)
Ps look at the photo credit – how true!
Thursday, March 21, 2013
Sunday, March 17, 2013
Just the feeling:
Double brie was a normal, tasty brie. Triple cream brie was so deliciously creamy it didn't just live up to its name, it made me stop and reconsider how much I take notice of all names, of all things. Powerful. Important. I probably can't go back to regular brie now.
Just the facts:
Total energy: higher in triple.
Protein: higher in double.
Total fat: higher in triple.
Ingredients: same except that triple has cream and the milk in double is pasteurized.