Wednesday, July 10, 2013

Thanks Adam Hills' Viewers on Adam Hills Tonight

  • 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.
I think we've heard some of those before.

Thursday, June 13, 2013

Two recent cheese encounters

Two meals I've eaten recently have been so good and cheese-based I feel I must share them with my Cheese Fellows. First up, an idea so simple I can't believe I hadn't stuffed my dairy-loving face with it before. If you're a savoury breakfast person (and if not why not what is wrong with you etc etc) then you'll appreciate my joy at discovering the AMAZING MOUTH-PLEASER that is The Chelsea's Parmesan French Toast. PARMESAN. FRENCH. TOAST. It was amazing – salty and cheesy and fried – and, like Joey Tribbiani, fried-stuff-with-cheese is my favourite food group. They served it with pea puree, ham hock (hock-word-barf – I changed to bacon) and poached eggs (preggo over here changed them to scrambled.) Basically though you could serve a mangy old cat with this and it would be amazing (as long as the cat was not on the same plate. And possibly not ideal for vegetarians). We should have a Cheese Breakfast and make Parmesan French Toast. In fact, we should have a Cheese Breakfast! I'm capitalising it because it's a thing! Or it is now!

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

A Gouda Briekend!

Not enough cheese punning, but a super weekend anyway!

Sunday, April 14, 2013

Developing Cheese Connoisseurs

A Sleepover

Three children and five cheeses
Haloumi, Provolone, Smoked, Mozarella, Cheddar
A cheese-tasting platter, 
spontaneously, joyously created
Who would have thought
That entertainment would take care of itself
(sans computer, tv, dvd, iphone)?
Who would have thought
that cheese alone
chewed carefully, tasted thoughtfully,
palate cleansed with milk each time
would work its magic
on little people too?

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! 

Sunday, March 17, 2013

Comparing double brie and triple cream brie

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.

Maleny cheese factory

Fun for all the family! I got a sample pack to share...

Wednesday, March 13, 2013

Fitter to make you bitter

Ok so the title has to be said in a New Zealand accent, but the recipe is gold. One of my fave veggie meals, and cheese is truly the star here.

Sunday, March 10, 2013

An important contribution

If only as a reference guide to the cheeses of the world, this video has value. The fact that it's dang hilarious is a bonus. To all those who up until now have not been familiar with this sketch: shame.

Saturday, March 9, 2013

2013 big launch

Spanish Manchego
Tasmanian Blue
Danish Feta


Simpun: It's like there's a havarti in my mouth and everycheese is invited.

Diego: What makes the haloumi so salty?
Brad: Salt, probably.