Cheese as an ice breaker

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Posted by Nibbler | Posted in Uncategorized | Posted on 30-08-2009

Yesterday my mum and I met with my brother’s parents-in-law. Although my brother and his partner have been together for quite some time we had not had a chance to meet up her family until now.

Taking matters into their own hands, rather than relying on the couple involved, her parents invited us to dinner.

As well as bringing the traditional bottle of wine and flowers, I decided to bring some cheese. I had just received my monthly McIntosh and Bowman cheese club cheeses and decided to bring a sample along.

This month’s cheeses were:

  • Chabichou du Poitou AOC: a goat milk cheese from Poitou in France
  • Jannei Chevre Cheddar: a young goat’s milk cheddar from Lisdale NSW
  • La Roche Mini Bleu: a cow’s milk cheese from Rhone-Alpes in France

I also brought some Heidi Farm Gruyere (Australian) and Quickes Cheddar (aged muslin wrapped cheddar from England) as my brother’s partner is pregnant (yay, I am going to be an aunty!!!) and can’t eat the other cheeses.

It turned out to be a great idea to bring the cheese. Everyone could focus on the cheese, ask questions or offer comments on which they prefer. The most popular was the Chabichou and the Gruyere.

Photos from Will Studd talkeatdrink @ Simon Johnson

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Posted by Nibbler | Posted in Uncategorized | Posted on 30-08-2009

Here are a couple more photos from the day…

Brie de Meaux

Brie de Meaux

Gorgonzola

Gorgonzola

Roquefort

Roquefort

talkeatdrink – Will Studd

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Posted by Nibbler | Posted in Uncategorized | Posted on 23-08-2009

Simon Johnson have a regular schedule of chefs and food celebrities over the course of the year called talkeatdrink.  Last year and even earlier this year Will Studd presented but it always seemed like fate was conspiring against me and I wasn’t able to attend.  Finally in March I secured a seat for the presentation on August 22. I have been waiting 6 months for yesterday’s class! 

Risking a parking fine (there are only maximum of two hour parking meters close to Simon Johnson), I arrived eager and early.  We were able to potter around the store and stare longingly at the Cheese Room while we waited for the class to start. 

All the yummy cheeses Will brought

All the yummy cheeses Will brought

 

The 6 month wait was worth it as soon as I saw the cheeses all displayed and of course Maitre Fromager Will Studd. 

IMG_0896 

The two hours flew as Will took us through the classes of cheese from fresh cheese to blues.  We were able to sample some amazing cheeses including: 

  • Buffalo Mozzarella – both Italian and Australian
  • Barrel aged Feta – totally different to any feta I had tasted before
  • Haloumi from Cyprus – also so different to rubbery examples we get at Supermarkets
  • Brie de Meaux – oozing on the plate
  • Brillat Savarin – scooped from the box and oh so yummy
  • Normandy Camembert – not raw milk of course (sadly)
  • Chabichou du Poitou – a goats milk cheese that uses the Geotrichum mould which gives cheeses that wavy white mould exterior
  • Alpage Gruyere – difficult to get as it made in a traditional way between July and September and only 200 cheeses a year
  • Spoonable Gorgonzola – so much oozier and gooey than regular Gorgonzola
  • Roquefort
  • cave ripened Taleggio
Cave ripened Taleggio

Cave ripened Taleggio

The key thing I took with me from the talk was the importance of preserving cheese making traditions. With fewer and fewer cheese makers using age old recipes and methods we run the risk of losing cheeses that have been made for hundreds and even some thousands of years.

Support artisan cheese (worldwide) even though it might seem more expensive. It’s worth every mouthful!

Will Studd & me

Will Studd & me