My secret crush on cheese
Its true, I have a secret crush on cheese. I’m a cheese lover. For those who know me it’s not really a secret, is it? Close friends know very well that I have a whole draw (or shelf if you like) entirely devoted to cheese. If only it were a superfood, I would have it for breakfast, lunch and dinner and OMG the snacks….
I know it’s not good for me to have at every meal, but you know, most savoury dishes are enhanced by the stuff, oh, and bacon, but you knew that didn’t you!
Ok, so it doesn’t quite work as well for Asian foods, you know, stir-fries and the like. Adding Cheese to those flavours would be just wrong, but think about it. French, Italian, Greek, Aussie, German, Middle Eastern, yes middle eastern food, you can add feta to that. You thought Cheddar or Tasty didn’t you?
It won’t come as any surprise if I told you I make cheese too. I don’t have the patience these days to wait for any of the lengthy maturing of parmesan like cheeses. Although, I’ve had a crack at them in the past.
If we listed all the cheeses that you can purchase or make we’d be here for days, so I’m just going to give you a list of cheeses one should know if you’re a foodie that is. ?
My favourite cheeses to make (easiest at hardest)
- Gourmet feta (Persian feta) This is too easy to make.
- Greek feta
- Cream cheese
- Mozzarella
- Halloumi
- Saganaki
- Cheddar
- Havarti
- Brie and Camembert
- Blue
Then of course, there are the wines and other beverages that match and contrast these wonderful foods. But maybes that’s a topic for another post….
Want to know more?
Now I bet you want to make something. You might try making our Spinach and Feta Spiral
Learn how to make gourmet feta cheese and a wide range of crackers with our online course.
How To Make Gourmet Feta And A Range Of Crackers
