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    Honor Roll – Huff Post Lists Best Cheeses

    Every day I say a small prayer to a higher power for not being born lactose intolerant. I mean, it would have been difficult to do this blog in the first place. More importantly, what would I talk about at parties? I get asked a lot what I think the best cheese in the world is. The beauty is, there are thousands. The Huffington Post has a similar view to me, in that there is no such thing as a bad cheese. but they have also compiled a list of the 20 best cheeses (in their humble opinion). I agree with all the listed ones, maybe not the order. Check…

  • Cheese,  Swiss,  Travel

    What a Raclette…But I am Still Fondue of You

    When I was a youngster living in Sydney’s west, it wasn’t the culinary melting pot that it is now. On my last visit home, the main drag of Merrylands’ restaurant count included Vietnamese, Turkish, Lebanese, Chinese, Thai and a couple of others. Nearby Parramatta is even more diverse. But in the 1980s in Parramatta, there was a restaurant called inexplicably Pinkys (the only name more inexplicable was the Foo Doo Chinese up on Sherwood Road, but that’s another story). And at Pinkys, the only thing on the menu was fondue and lots of it. Melted cheese in all its glory. I never actually went to Pinkys and it is long…

  • Cheese,  European Cheese,  Swiss,  Travel

    Melting Moments – Fondue and Raclette Festival Hits Doha

    Who doesn’t love melted cheese? In all it’s ooziness… For those cheese lovers living in and visiting Doha, head to the Grand Hyatt Doha later this month for a Swiss Gastronomy Festival – ie lots of melted things, sticks and a Swiss band. What’s not to love? For more information on the Swiss Food Festival click here: Swiss Gastronomic Week

  • Cheese,  France,  French,  Swiss,  Travel

    It’s Emmental My Dear Watson…

    A friend reminded me this week that I had better get a wriggle on if I am going to try 365 cheeses in 365 days. This inspired two desperation buys this week. The first, Emmental aka the old favorite Swiss cheese. And just like the Swiss, it is mild, non offensive and just a little bit boring. Apparently three types of bacteria are used to produce this cheese, you would think that at least one of them would leave an impression? This one had already been massacred by the industrial cheese slicer at Carrefour and something may have been lost in translation.  I tend to like my cheeses to be…