Age doesn't matter, unless you're a cheese
Cheese tastes best in its country of origin and good cheese starts with the freshest milk, it's the fine milk quality in Australia that makes our cheese so delicious.
Every year Australians consume approximately 12 kilograms of cheese per head, I have the feeling that I may be eating some kilos earmarked for someone else. My doctor recommended getting some more calcium (good for a woman of my age - what a cheek!) and drinking milk never fails to remind me of that horrible warm milk we were forced to drink in school. I rediscovered cheese! Please allow me to share the love of all things cheesey with you.
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I love Food : Lensography of the Kitchen
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I seem to have a lot of lenses on food. Probably because I enjoy it so much. Once I cooked all the time for my growing children and grow they did .. they grew so big that they all left. Now they can cook for themselves, and I can cook just for the pl...
How can Life be bad when there is cheese?
Think of that tangy, salty feta, crumbly and rindless, adding its sharpness to the salad and the pure bite of pecorino romano that's melting so beautifully over the pasta.
Or the Tasmanian Heritage Traditional Camembert, organic Kervella goat cheese from Gidgegannup, the lemony taste of Manouri, the sweet Kasseri, velvety Gippsland Blue, King River Gold with its pink rind, the incredibly nutty Pyengana Cheddar, and the creamy Seal Bay Cheese, an extravagant, triple cream cheese made from fresh King Island milk, enriched with pure cream. (Goodbye waist)
Where do you buy cheese?
I don't think that mass-produced cheese is really cheese at all. Fortunately for finickyness there are some excellent smaller groceries. I'm fortunate to have plenty of Italian, Greek and Spanish shops close to hand and a fresh food market, the largest in the southern hemisphere, is but a short bus ride away.
For more serious cheese-shopping expeditions, I can drive down into the valley of Gippsland or hop on the ferry across to Tasmania.
You could strike it lucky and find a good cheese counter in one of the large multinational supermarkets, but so far I haven't come across any.
Buying myself some cheese at Queen Vic Market
Tarago River Cheese
- Tarago River
- The Tarago River Cheese company in Victoria's Gippsland is only a short drive from Melbourne and produces some of the best blue cheeses in the world.
Cheesy Recipes
Birchs Bay Blonde
Birchs Bay Blonde, from Grandvewe Cheesery , is a pressed fresh curd with lingering piquant aromas of truffle and mushroom. The slightly molten interior will eventually reveal a chalky centre. Mine has never lasted long enough to go chalky.You can enjoy Birchs Bay Blonde from an age of 2 to 5 weeks, as the cheese continues to mature and the robust taste increases, try this with a lovely loaf of dark rye and some quince paste.
Grandvewe Sheep Farm Cheesery, a family run business, sits in the lush Huon Valley of Tasmania and produces seven different types of sheep cheeses, nine types of cows milk cheeses, sheep yoghurts and sheep icecreams.
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The lush and lovely Huon Valley : Travel Tasmania
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Tasmania is different from the rest of Australia, it's greener, wetter and much colder. It's a tiny little place, only about the size of Ireland, and sits roughly 150 miles off the southeast corner of the mainland, directly south of Melbourne. It's...
More Cheese from Tasmania
- Heidi Farm
- Heidi farm, in the north of Tasmania, makes authentic farmhouse cheeses, hand crafted following traditional cheese making techniques and produced free of calf rennet.
Legend has it that when Heidi Farm's founder first set eyes on the land where the farm still flourishes today, he yodeled with joy because the idyllic unpolluted environment was the perfect place for Swiss style cheese.
Their aged Gruyere is matured for 18 months to get that concentrated flavour with an underlying creaminess. The texture is flaky and perfect for cooking. I grill with Gruyere - Ashgrove Cheese
- Ashgrove Cheese specialises in the production of English county styles of cheese such as Lancashire, Cheshire, Double Gloucester, Red Leicester and traditional style Cheddar, all produced by hand using traditional recipes and techniques,
You'll find Ashgrove Cheese just outside of pretty Elizabeth Town in central Northern Tasmania.
Choosing, Pairing and Enjoying Cheese
Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying
Amazon Price: $16.47 (as of 07/13/2009)
A tour of 70 international cheeses and the history of cheeses, essentially how to learn more about cheese!
Cheese development and maturation, advice on wine pairings, ideas on putting together successful cheese platters. Cheese lovers will savour the range of textures, flavours, and colours and the mouth-watering colour photos. I could rip out a page and eat it!
Easy Salmon and Creamy Cheese Rolls
* A large can of red salmon, well drained, skin and bones removed, flesh flaked
* 125g ricotta, or a creamy cheese such as Seal Bay Cheese
* 1/3 cup finely chopped fresh chives
* Salt & ground black pepper, to taste
* Lavash bread, turkish bread, flat bread or other wrap bread
What you do
1. Combine the salmon, cheese and chives in a large bowl. Season with salt and pepper and mix well.
2. Spread evenly over lavash bread. Starting at the shorter sides, roll each lavash bread up firmly.
3. Use a sharp knife to cut each roll evenly into slices. Arrange on a serving plate, cover loosely with plastic wrap and place in the fridge until required. They will be fine for up to 3 hours. (serves about 10)
Some 'Look and Learn' with YouTube
Eggplant with 2 cheeses, basil and tomato
Eggplants -Aubergines- Aubergenio* 2 large eggplants, cut into thick rounds
* bottle of pasta sauce (Napolitana sauce is the one I use)
* 2-3 fresh tomatoes
* large handful of torn basil leaves
* 1/3 cup (25g) grated parmesan (more to your choice)
* 3/4 cup (35g) grated low-fat mozzarella
* 2 large handfuls of roughly chopped flat-leaf parsley
* salt
* olive oil for greasing the baking dish
What you do
1. Preheat oven. Put the eggplant rounds on paper towels, sprinkle with salt and stand for 5 minutes. Rinse and pat dry with paper towel.
2. In a non-stick frying pan, cook eggplant in batches over medium-high heat for 2 minutes on each side.
3. Spread pasta sauce over a large baking dish. Lay eggplant over sauce. Top each round of eggplant with a couple of slices of tomato and some torn basil. Sprinkle with combined cheeses.
4. Bake for 20 minutes or until cheese is golden and eggplant is soft.
Sprinkle with parsley, serve with a bowl of grated parmesan and crusty bread.
Five Best Toasted Cheese Sandwiches
Put some life into the toasted cheese sandwich.
Grilled Ham and Cheese Sandwiches with Olive Pate
Use a a young semi-soft cheese to get that golden melted effect, but it's the Olive Pate that adds the zing to this classic toasted cheese sanger. Use just a small smear spread over one slice of the bread before you add the cheese.
Grilled Cheese Sandwiches with Apple and Membrillo
Throwing together a grilled cheese sandwich is easy enough but, when you add apple and that delicious quince, you have a cordon bleu dish fit for a Queen. Here's how to make membrillo Put some thin slices of green apple over the cheese and grill the sandwiches, then spread a layer of membrillo paste over the top piece of bread before serving.
Grilled Three-Cheese Sandwiches
For the three cheeses, use some nutty-sweet gouda, then some asiago or emmental (commonly called mountain cheeses) and cover those cheese slices with some very tasty, finely grated, tart peccorino or a sharp vintage cheddar.
Grilled Cheddar, Bacon, and Avocado Sandwiches
First cook your bacon slices to crispy, and leave to dry on a paper towel. Arrange the sliced cheddar and some very fine strips of avocado on the bread, top with the bacon. Yum!
Grilled Cheese with Zucchini and Carrot
Fool the kids into eating finely grated zucchini and carrot which you have put between 2 slices of sharp aged cheese such as romano or a a bitey cheddar. When the cheese melts, the vegetable slices can't be seen and the carrot taste blends so well. Serve with a spicy tomato dipping sauce.
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Say Cheese!
ChineseKitesforKids wrote...
I love cheese. No I'm not just copying and pasting the title of this lens. I really love cheese. I couldn't have said it better myself. Its so good! I'm envious of AndyPo growing up in Cheddar. How neat is that? I run a daycare and we teach sign language to all the kids 6 months and older and "cheese" is always one of the first foods we teach and the kids go nuts! Everyone loves cheese!
Posted May 05, 2009
Rewards4life wrote...
I love cheese as well! Very nice lens, and some very good pictures!
Posted April 30, 2009
mbgphoto wrote...
I too love cheese. Your salmon and cheese rolls sound yummy!
Posted April 17, 2009
papawu wrote...
I have dreamt of cheese...lol. Seriously, I adore cheese, all kinds of cheese...Muenster, pepper jack, mild cheddar, sharp cheddar, white cheddar, American, Mozzarella, and so on and so on and so on.... I think I'll go have some cheese now thank you... :)
Posted April 09, 2009
ElizabethJeanAllen wrote...
My favorite is swiss. I put it in my salads, on my sandwiches, and eat it by itself.
Thanks for sharing
Lizzy
Posted April 04, 2009
10% of my income goes to continue the work of Fred Hollows in treating avoidable blindness and improving indigenous health.Photo : Khim Rath, who can now see after a successful cataract operation, Kampong Chhnang province, Cambodia.
Blindness is a significant public health issue in Cambodia. Over 160,000 people are blind and an additional 20,000 become blind each year. The main cause of blindness is cataract, which can be treated by a simple 15 minute operation at an average cost of $25 (AUD$35).
Thanks for dropping by....
Thanks very much for dropping by to read about Cheese. You're more than welcome to leave a note in the guest book above and, if you're a member of Squidoo, you can also rate this lens :)It's all much appreciated, Susanna
For more pages like this, my lens collection is at Susanna's Lensography
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About Susanna Duffy
My Bio
G'day from Melbourne, Australia where I write about King Arthur, Mythology, Legendary Beasts, Ancient Rome, Books, Fairy Creatures, Australiana and Adventures in my Kitchen. And now I'm an Angel (Please bear with me as I test the new wings). I'm also the GroupLeader of these vibrant communities -
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