Smoky, cheesey cauliflower frittata
Life and Cheese – Eating, making and cooking with cheese
by Lucy from Life and Cheese
2y ago
Smoky scamorza, sweet paprika, earthy cauliflower, bound together with eggs and cream fraiche, this simple dish is a salve to a hot day at work. Sitting quietly now with a glass of sav, and a satisfying plate, this is a great counter-point to endless salads of summer, and makes a warming supper in winter. Scamorza affumicata is a Southern Italian smoked cows milk cheese. It has a distinctive shape like two balls of cheese kludged together, as if it ate rather too much at Christmas and is tying to squeeze into its favourite pair of jeans. It’s a pasta filata cheese which means the curds have be ..read more
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Nieuwenhuis goat cheese in Spring
Life and Cheese – Eating, making and cooking with cheese
by Lucy from Life and Cheese
2y ago
Spring is sprung when fresh goats cheese appears. Like daffodils and asparagus, hand-crafted goats cheese is a seasonal wonder. For me it’s a harbinger of summer and my delivery of Nieuwenhuis goats cheese brought a sense of seasons and change. I ordered them online on a dreary Wellington bus commute and I loved that I could summon up Spring with a few clicks. Like Spring weather goats cheese can take many guises and I was thrilled with my selection. Bright and clear, Cloud, their fresh goats cheese is like those earliest days of spring. Sunlight filtered over snow drops and new growth. Clea ..read more
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Cheese rolls on the Otago Rail Trail
Life and Cheese – Eating, making and cooking with cheese
by Lucy from Life and Cheese
2y ago
Hot, and savoury and so delicious, a Southland cheese roll was the perfect way to start our Otago Rail trail adventure. We’d been warned about Southland portions, and the cheese roll at Industy on the outskirts of Alexandra was true to form. Somehow they’d squeezed in more of the creamy cheese filling, caramelised more of the buttery outside. This was a cheese roll bursting with Southern pride. What ever their secret, like the scenery on the trail, this was sublime! Check out my cheese roll recipe, and give coating the outside with the cheesey sauce and more grated cheese a go ..read more
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Huzzah for Camembaa!
Life and Cheese – Eating, making and cooking with cheese
by Lucy from Life and Cheese
3y ago
Don’t you love it when you find a rare and beautiful thing?  I stumbled on one recently at Christchurch’s Riverside Market – a Camembert-style sheep’s milk cheese called Camembaa, made by Charing Cross Sheep Dairy. I’m always on the hunt for a new cheese though I can be a bit leery of Kiwi bloomy rinds aka Camembert or Brie-style cheeses. Their rinds can be tough and cardboardy, their innards rubbery and lifeless. As soon as I spied the rind on this one I knew I was in for a treat. No cardboard in sight, it was velvety and delicate, with only just enough hold to keep the cheese together ..read more
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Eketahuna Cheese Festival 2019! See you there.
Life and Cheese – Eating, making and cooking with cheese
by Lucy from Life and Cheese
5y ago
Calling all cheese-lovers! The Great Eketahuna Cheese Festival is on Sunday May 26 and Monday May 27 2019 at the Eketahuna Community Centre. And this year it’s  bigger and even better, over two days, starting on Sunday! There are producers from all over the county coming: Kaikoura Cheese, Whangapiro Buffalo Co, Sentry Hill Organics, Cartwheel Creamery, Mt Eliza Cheese, ViaVio Cheese, Nieuwenhuis Farmstead Cheese, Bellefield Butter Co, Little Farm Goat Dairy, Kingsmeade Cheese, Faisons du Fromage, Cranky Goat, The Deer Milker and Blackwood Cheese. I love this festival, it’s intimate and exciti ..read more
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Vegan cheese scones
Life and Cheese – Eating, making and cooking with cheese
by Lucy from Life and Cheese
5y ago
It’s funny to write about vegan cheese scones a month out from the Great Eketahuna Cheese Festival (Sunday 26 – Monday 27 May 2019).  It’s a post that’s been gently lapping around me for a couple of months sparked by a comment made by work friend. He was raving about a faux-meat carpaccio he’d at a vegan restaurant in Melbourne.  I was stunned. I knew he liked cheese, but raw meat? Sheesh that’s hard for most meat-eaters to conceptualise, but for a vegan? So it was with trepidation I asked, do you like eating meat? Hell yeah, he said, I like the taste of meat, I just don’t like the cruelty. Th ..read more
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C’est Cheese and washed rind blue
Life and Cheese – Eating, making and cooking with cheese
by Lucy from Life and Cheese
5y ago
A washed rind blue? Never heard of it, nor has Pual Broughton from C’est Cheese, but he reckons it’d be worth a go. This is not a traditional style of cheese, but with a twinkle in his eye Paul thinks he could make it by taking a blue brie or a harder style, and washing it with a local Martinbourgh Pinot Noir.   Paul has just added an eatery and a cheese factory to his C’est chess sohp, and fingers crossed he’ll get his liquor licence and MPI approval to started making and selling blue cheese. You’ve got to hand it to Paul, he’s not afraid to challenge preconceptions. Who’d’ve thought an arti ..read more
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