CHEESE WIRE - mAY 2018
MiNDFOOD - ENJOY THE GOURMET LIFE
An article about my Hunter Gatherer Tours is in the June Issue of Mindfood magazine.
NZ LIFE AND LEISURE MAGAZINE - March 2018 Issue
My favourite life-style magazine has done a fabulous article on me and my Hunter Gatherer Tours. I'm really chuffed to be in a magazine that has featured my food heroes Annabelle Langbein, Peter Gordon and Ruth Pretty. Thank you Life & Leisure!
Plus it includes a very simple recipe for a fresh cheese. Very similar to ricotta but it uses full milk rather than whey left over from making Parmesan. You can use standard milk but non homogenised milk from Lewis Road, Origin Earth or Hohepa works better. Have fun.
And if you know a simple way of getting pine nuts out of pine cones let me know.
Read full story here
GREAT ARTICLE IN TRAVELLER MAGAZINE
Rob McFarland of Traveller Magazine and a group of Australian journalists came with me on a Hunter Gatherer Tour - it was a wonderful day and he has very generously written all about it.
BLESSED ARE THE CHEESEMAKERS SERIES
BLUES & EWES WITH LOCAL CRAFT BEER
Wednesday 2nd May 2018
6.30 - 8.00pm
$45 includes cheese and beer
The Dairy @ Ponsonby Central, Auckland
The next tasting in our Blessed are the Cheesemakers series is designed for Cheese Lovers and the really foodie in your life. It is a fascinating comparison tasting of 5 very different NZ Blues and 5 lesser known ewes milk cheese to enable you to learn what makes a great cheese great, how to recognise them when they are ripe or not ripe. And learn to describe the complex textures, aromas and flavours of these extraordinary cheeses.
FRIDAY CHEESE NIGHT SERIES
OLD WORLD VS NEW WORLD
Friday 4th May 2018
6.00 - 7.30pm
$55 includes cheese and wines, beers or ciders
79 Black Barn Road, Havelock North
On the first Friday of [almost] every month I host a Cheese Tasting to introduce you to the amazing world of cheese. This Friday is all about comparisons and how New Zealand cheese stacks up against the great classics of Europe and whether we should be making unique cheeses like we do in the wine world? So come and test your palate in a blind tasting. Learn what makes an authentic Feta, what the texture of Cheddar should be and what too much cream does to a cheese!
You don’t have to be an expert you just have to love food and it’s a great way to end the week and start the weekend. Maximum 18 people so don't leave it too long.
INTERACTIVE MAP
NEW ZEALAND CHEESE MAKERS & SHOPS
We have created an interactive map showing the locations of New Zealand's artisan cheesemakers and the shops that sell them. If I have left anyone off let me know.
Click on the map to see if there is a cheesemaker or shop near you.
JULIET'S EUROPEAN TOUR
JUDGING AT THE THE BRITISH CHEESE AWARDS
Wednesday 30th May 2018
Royal Bath & West, Shepton Mallet
I am delighted to have been invited back as guest judge to celebrate their 25th anniversary. A chance to see old friends and taste 100's of wonderful British cheese. Let me know if you are going to be there.
SLOW FOOD UNIVERSITY
Lecturing to the Masters Students
4th - 8th June 2018
Tasting cheese and its history
University of Gastronomic Sciences, Italy
This has to be the highlight of my year - talking cheese in one of the most inspiring places on earth and sharing my knowledge with students from around the world.
A TASTE OF TUSCANY
9th - 10th June 2018
Castello di Potentino
Seggiano, Tuscany, Italy
I am staying at the Castello di Potentino for 3 days enjoying their wonderful hospitality, stunning views, great food and very drinkable wines, especially the sangiovese. If you want to enjoy Tuscany away from the crowds check it out.
AGEING GRACEFULLY
NOT YOU - YOUR CHEESE
To keep your cheese looking and tasting good once you open the packet, re-wrap it in wax paper or grease-proof paper - never tinfoil - and put it in a plastic box with a resealable lid. The fridge temperature won't do much harm once it's cut, but the cold will draw out the moisture. And if your guests are philistines and have hacked the cheese then next time you serve it, cut it in elegant little wedges or slithers ....
