Cheese

Cheese is about to get a lot more tasty

Cheese is about to get a lot more tasty

Which of the above cheese aren’t you allowed to eat? If they were made from raw milk then none. But if proposals put forward by Food Standards ANZ (FANZ) go through only the hard and semi hard cheeses. And you won’t be able to buy (legally) raw milk altogether. The world is divided as to whether unpasteurized milk products are dangerous or not because all sorts of allegedly nasty bugs live in it. Really though it isn’t necessarily a problem […]

The top 10 Australian cheeses

The top 10 Australian cheeses

Billy the goat cheese This is a guest post by Laurie Gutteridge. He runs the Taste Cheese website and blog and the splendid cheese room at Innocent Bystander in the Yarra Valley. You can also follow him on Twitter as taste_cheese. (If you have something on value to say I’m open to guest postings – send an email. Ed) My criteria when looking for a cheese? It starts with the understanding that a holistic view encompassing everything from the farming […]

Is the raw milk review biased?

Finally some news – or perhaps information – has emerged from Food Standards ANZ on the submissions last year on the review of raw milk processing standards. FANZ has distributed this pdf which I can’t seem to find on their website where it discusses raw milk products (but their again I have a short attention span if I can’t find something easily). If you are new to this debate the standards in Australia are inconsistent and the current review is […]

Billy the stinky goat (cheese)

Billy the stinky goat (cheese)

This photo really doesn’t do the Billy Hard Cheese from Tasmania justice. In real life I couldn’t describe it. It’s somewhere between a  artisan soap and  fossilisedice hockey puck. It has a nutty flavour and a nice whiff of goat about it.  This is a welcome change to the pristine cheeses made locally that only really taste creamy. Full marks.

Who moved my cheese?

Who moved my cheese?

Italian buffalo mozzarella I’m not going to even go there and tell you about the agro I’ve been giving a friend for entering our house and taking the remainder of the last cheese I posted here. It turned out my neighbours were coveting it too and were contemplating breaking and entering. Anyway Steve at Kirkfood, who got wind of my missing cheese, and by way of thanks for mentioning him in my Herald Sun column raced around in his souped […]

Lessons with terriers, cheese and pasta

Lessons with terriers, cheese and pasta

Mungo, the little bastard who stole the Parmigiano-Reggiano and much more This is the dog with the embarrassing problem that stole the Parmigiano-Reggiano that had been hardening in the fridge for weeks. Little bastard. Luckily I had already shaved, with a dangerous weapon, some of hard stuff onto the pasta and ragu. There’ve been many lessons over the past few days. Here are a few: 1. Cheese is best kept in a special climate controlled environment such as the excellent […]

Cheese porn

Cheese porn

Pornographer: Christina Simons Shopper: Ed Charles Venue: Richmond Hill Larder and Cafe Verdict: Chuffed. With subtle flavours we matched it with a light complex pinot.

Chimay and cheese for a party

Chimay and cheese for a party

Photography: Christina SimonsA recipe with beer to celebrate the launch of IMBB? Something with beer batter, perhaps zucchini fritters made with a splash of lager. No, at Tomato we prefer to keep things simple so we will match some food with beer instead of mixing it up. The temptation is to match Guinness with oysters but as you can see from these two links we have already covered this ground.Our offering has to be one of the two most surprising […]

Cheese under threat from Nazis

Australians love cheese. But there is Australian cheese and French cheese. In Australia the food standards Nazis won’t allow cheese to be sold made of raw milk. That rules out anything made from raw milk locally and, with the exeption of Grana Padano, Parmigiano Reggiano and a handful of others, raw cheeses from overseas. But it is not only the Australian cheesemaking art that is stifled by rules. The Independent in London reports: “France’s family-produced cheeses are a national treasure, […]