Comté, Goats Cheese and Onion Tart
Shop bought puff pasty is my latest ‘thing’ at the moment. It’s so versatile that I can’t believe I’ve only just gotten around to cooking with it. It’s dead easy to use and you can achieve great results with little effort. Continue reading
I went to a cracking event the other day – cracking as in good, but also as in the traditional method of opening a Parmigiano Reggiano cheese wheel. I’d never heard of such a thing before going so was very keen to see what it involved. In Parma by Food Roots – a lovely, intimate Italian restaurant in Charlotte Place, London, Continue reading
Godminster Handmade Organice Brie selection
If you like cheese, or don’t but know someone who does, then you/they should check out Godminster’s new brie range. They’re hand-made using organic jersey milk and available in three flavours; plain, with peppercorns or with garlic and chives. I was sent samples of all three to try: Continue reading
I have one word for you ‘Raclette’. “What’s that?” I hear you ask. Well,
‘raclette is both a type of cheese and a Swiss and French dish based on scraping (“racler”) off the melted part’ .