Subway changes its cheese placement. A world gasps in wonder.

Goodbye-mi?

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! 

Do it for your teeth!

"finish a meal with cheese or milk to help neutralise any acids" 

Cheese Tree. For Serious.

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...

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.

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.

2013 big launch

Havarti

Smoked

Spanish Manchego

Tasmanian Blue

Danish Feta

Haloumi

Overheard

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.