by B3I5Cpz7Pe | May 10, 2020 | Ponderings of a Cheese Queen
When I think of putting together a ‘cheese platter’ a myriad of combinations come to mind. It can be as simple as one cheese on a board, with nothing other than the cheese itself, or it can be one cheese served with some perfect condiments that go so well together, or...
by B3I5Cpz7Pe | Dec 16, 2019 | Ponderings of a Cheese Queen
Fresh Goats Cheese – and by this I’m referring to goats’ cheese that is not matured and does not have a surface rind – is so refreshingly acidic and densely creamy. It can be used in so many different recipes and is perfectly suited to the Australian climate –...
by B3I5Cpz7Pe | Sep 16, 2019 | Ponderings of a Cheese Queen
I like to use the analogy of a brie ripening like a banana. It may seem an odd comparison but as you read on it may become clearer… Before we start comparing this cheese to one of my favourite fruits, we first need to understand what the white rind is on the outside...
by B3I5Cpz7Pe | Apr 17, 2019 | Ponderings of a Cheese Queen
Our Cheese Fondue for Two – or ‘Heaven in a Pot’, as they call it – was recently featured in Channel 9’s ‘Travel Guides’. Served in our underground cellar, it includes delicious local produce, as well as mouth-watering, molten cheese lava. Watch the feature: If you’re...
by B3I5Cpz7Pe | Apr 1, 2019 | Ponderings of a Cheese Queen
It’s a question I get asked a lot – so here is the low-down in simple terms… Cream: Sometimes a Brie can have a higher fat content if is a double or a triple cream brie. That is where there is an increase of milk solids in dry matter – which is achieved by pouring...
by B3I5Cpz7Pe | Jun 7, 2015 | Ponderings of a Cheese Queen
I’m not sure myself actually – it was just a title that Adelaide Hills Magazine gave me when they put me on the cover of their magazine fully immersed in a bath of milk (this will definitely be another blog post to answer your ‘Was it cold?’ questions!!) – and the...