There are few things in the culinary world that can’t be improved with a little slice of truffle. Yes, even cheese can benefit from this earthy delight. I did think for a while there that truffle – be it oil, the actually item itself or its essence – may have jumped the culinary shark a while ago. You couldn’t even buy icecream without finding a dash of truffle added. But after a self imposed truffle exile, I have come back to the fray. Thanks mainly to the unlikely combination of fontina cheese, pizza dough and black truffle. This piece of culinary crossover comes from the kitchen of Market by Jean…
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Are You Going My Whey?
I thought I had exhausted the repertoire of Cheeses of the Middle East. That is until I came across Baladi cheese. Baladi is a soft, white cheese originated in the Middle East. It is known Jibneh Khadra or Jibnah Baladi in Arabic. In local language, Baladi means local cheese made from a flock of “baladi” goats. Alternatively, it is also called ‘cheese of the mountains’ because it is made in high mountains all over Lebanon by the local shepherds. Since Baladi is made from unpasteurized mixture of goat, cow and sheep’s milk, it has to be consumed within three days. The cheese appears similar to Akawie, but it has more…
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Cream of the Crop
In Qatar, the two months of May and June are often the busiest and most frustrating you can encounter. See, the country shuts down for a bit of June, all of July and August. When I say shut down, I mean grind to a halt. People flee the 50 degree temperatures and head to their homelands or Europe. As a result, clients want projects wrapped up in record time. Events, launches and other openings of envelopes are crammed into a single week. Yes this is a white girl problem, but I have had a bit of a week both and work and socially. Deadlines loomed. Announcements had to be made.…
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Talking About Cheeses
Someone asked me recently what a good cheese was to start off a “non cheese lover” on their journey of appreciation. Firstly, I was incredulous of the phrase “non cheese lover”, but I am not one to judge (often). I suggested starting with what is familiar – a cheddar maybe with a twist or perhaps a Brie. I will be compiling a post soon on Cheese Appreciation 101, but I came across this helpful piece in the Foodie haven of the Sydney Morning Herald. How to Store Cheese My fridge is usually a complete mess – last night I found a very dubious avocado in there and a jar of…
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You Goat-a Love This Cheese
My affection for Lebanon is well documented. And when I needed a little bit of comfort food after a stressful and somewhat strung out week, I called for reinforcements from the Levant. Despite my whinging and revisionist tendencies of former residents, there is quite to love about where I live. The variety of fabulous food just a phone call and Evil Kenieval motorbike trip away. Malaysian, Turkish, Chinese, Mexican, Italian…and of course Lebanese joints are all within shouting distance. This includes the terrific little eatery Al Balad I was actually craving a dish called Eggplant Fatteh – comfort food personified – which is fried strips of eggplant with toasted pita,…
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In Queso Emergency…Send Cheese
How can you not like Spain? Its economic prospects are in the toilet, yet they still live, eat and love like nothing is wrong. The Four Seasons Doha recently held a Spanish and Portugese Wine and Food Fair, showcasing the best of the Iberian Peninsula. The evening was more of a fair and included samples from selected winemakers from the region, plus tapas as well as cheese offerings. The cheese on offer was more of a tour of Europe. Of course there was the Spanish national icon – Manchego. On a visit to Madrid last year, I believe I ate this at every meal. For five days. made in the…
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Rolled Gold
I knew I should have headed to the UK last weekend…I missed this of all things. Already booking next year’s tickets and trying to find a random child to assist me in winning… Stilton Cheese Rolling Festival
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Curd You Really Drink This?
It’s the cult food from Canada – Poutine. Basically cheese curds with gravy and chips. the perfect storm of carbs, fat and salt. I think this stirs a particular series of nostalgic emotions in me. When I was a poor student at Sydney University, my friends and I would buy chips and gravy from the cafeteria at Wentworth and sit around solving the world’s problems. all that was missing was the curds. But as always seems to happen with something so wonderfully perfect, someone had to go and take it one step further. A Canadian drinks company, Jones Soda Co, has created what it alleges is a poutine flavored soda.…
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Whatever Floats Your Goat
Whoever woke up one morning and decided to milk a goat and use it for cheese is clearly, a genius, and most probably a woman. There is nothing my delicious for a cheese lover than goats cheese treated well. You can have it simply on its own or, as I recently tried it at the W Hotel Doha, who hold a monthly foodie event – Sommelier’s Dinner – at the award winning Market by Jean Georges (yes, THE Jean Georges) The five course meal encompassed seafood, meat and of course dessert, but it was the starter of goats cheese cream and beetroot as well as a baked cheese that really…
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I am the Walnut …. or what does this cheese and the Kardashians have in common?
Listen, it’s a fact. I don’t like my cheese tampered with, adorned or prettied up. In my view, this usually means the cheese itself is bland and in need of some “styling”. And so it is with this creation – Rambol Walnut Cheese. I may have been feeling a little desperate, stuck in a generic supermarket and keen to get my cheese obligations done for the week. In a moment of weakness, I bought it, as you can see, I deigned only to try the smallest piece the deli girl allowed. I mean I love cheese, like walnuts, what could be so bad? It’s a processed cheese with layers of…