Archive | October, 2014

Summer cheese, and the going is easy… on Sunday Brunch 6 July 2014.

10 Oct

rindwash

Summer cheese: A cheese made from Summer milk or a cheese that reaches maturity in the Summer. What cheese are well suited to the summertime eating? First of all, we will see three cheeses that are available in the trade, they may be purchased or they may inspire you to create your own! Then we will use a fresh curd cheese to create some savoury and sweet cheesy bites.

Our first cheese is the Lingot de Saint Nicolas

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it is made from unpasteurized goat’s milk in Herault, Southern France by orthodox monks, it is a white aged goat cheese. For the purpose of this item, we are going to try the young Lingot, it is rather creamy, quite elastic ( take a long time to melt in mouth ) which makes for a rather long lingering floral and slightly caprine taste with hints of thyme essence which is raising curiosity…

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Rindwash on Sunday Brunch 30 March 2014 Focus on soft white bloom.

10 Oct

rindwash

Our First cheese is Creme de chevre.

a camembert like soft lactic goat’s milk cheese from the Emmental region of Switzerland.

It is produced fifteen minutes south of Bern in Belp by the dairy Glauser who brought you Belper Knollé which you ll find on this blog too. The makers http://www.chaesglauser.ch/ I got mine from http://boroughmarket.org.uk/jumi-hp-limited Image

The raw milk used to make that cheese comes from Chamois goats, an animal well suited to mountain conditions which characteristics are as follows, good grazer, high milk yield, rugged, long-lived, fertile and undemanding. What stroke me first when i tried the Creme de Chevre is obviously the creaminess of the cheese, indeed Chamois milk is rather creamy, texture wise we are not a far cry from Encalat. It tastes rather milky, it is not very goaty if not at all when young. Goat with low milk yield produce a rather more fragrant milk. To those of you who like it stronger…

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Rindwashing Vacherin Mont d’Or with brandy.

10 Oct

rindwash

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1 Unwrap the cheese
I have purchased mine with a use by date 6 January. The cheese won’t be too ripe for Christmas.
Unwrap the cheese, set the wooden lid aside for closing after washing.

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2 brush gently with brandy wash, i have used Calvados because that what i had, you may want to use another brandy, such as Armagnac, Cognac, whiskey. Cider works well too ( no need to dilute the cider either!)

I did not measure but i use about 4 measures water for 1 measure brandy. You may keep that lovely solution for next wash.

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3 after washing, the thin white coat which naturally coats the cheese when wrapped has vanished and gave way to a beautifull yellowish colour much more lively,
It has as well a fantastic alcoholic whiff. I shall repeat the process once a day for three days till The show or Christmas for…

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How to compose a cheese platter?

10 Oct

rindwash

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To compose a cheese platter, it is recommendable to adapt your choice

to the taste of your guests, the theme of your dinner, the style of dinner

and of course , seasons.

The single cheese platter:

A whole single cheese may be a good choice. It is original and beautiful at once.

For a large country lunch, in a rather relaxed atmosphere, you may offer an entire 3kg wheel of Brie de Meaux, it will look stunning on the table and your guests will not fail to gather around the cheese.

The classic cheese platter:

A classic and mouth-watering formula.

For example 5 to 7 cheeses issued from different families and terroir.

Families are as follows:

FRESH

CHEVRE

SOFT WITH WHITE BLOOM

HARD COOKED PRESSED/UNCOOKED PRESSED

SOFT WASHED

BLUE VEINED

 

FLAVOURED

Terroir is as important to artisan cheese as it is to wine!

Indeed the geology, geography and climate…

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