. . . → Read More: Cheese and other things I want to make
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I have not posted for a while, a combination of too much work and inertia but sitting by the fire on a bitterly cold winters day (it’s minus 10 C outside) I’ve run out of excuses. I have been planning posts for ages and this post goes back to a culinary sojourn back in the . . . → Read More: Bringing matters to a head We have my partner’s sister and family staying with us at the moment, and their children Lydia – 14 and Alex 10 are keen to do some cooking with me, perhaps in reality they are bored witless and are prepared to do anything to relive the monotony at their boring uncle’s Lydia is actually developing . . . → Read More: Lydia cook’s a fabulous terrine Having nabbed the recipe from the Frugal Gourmet whilst enjoying his (and of course Julie’s) hospitality last week, it seemed only fair to share the results. I’ve wanted to try my hand at cheese making for some time and in the course of a few days I came across two recipes for paneer, the Indian . . . → Read More: Curds – the whey to go! I know that spring has sprung by the return of a fabulous little cheese called Le Brossauthym which is produced at Perrusson near Loches. Le Brossauthymn Le Brossauthym is a sheep cheese lightly flavoured with thyme, it is only produced in the spring and summer when ewe’s milk is available. The cheese is oblong . . . → Read More: Le Brossauthymn Sainte-Maure goats cheese is the ubquitious local cheese and a favourite of mine. Sainte Maure is made from raw goats cheese, formed into a 16 -17 cm log and dipped into ground ash before being ripened anywhere from 10 days to 6 weeks. Its texture is when young is dense and almost fudgy, going . . . → Read More: Le fromage de Sainte-Maure de Touraine |
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