I did some tidying today and found a mouse in my cupboard. The best kind of mouse - a cheeseboard mouse on the end of a board. A lovely little reminder of my grandmother and a worthy reason to make a cheeseboard on Friday night.
A cheese board is always a pleasure. I mean, one cheese is pretty good, but three snuggled up together is a whole other thing. Cheddar, blue and brie: all bases covered.
It felt like a bit like a drug deal, my cheese run today. A large amount of money in exchange for a several unmarked boxes of goods. In actual fact it was all completely above board and I'm just doing my bit to help French cheese producers and dealers in these difficult times. Bleu d'Auvergne,
Fromage d'Affinois is one of life's little pleasures. It quite easy to find these days (even in Ballarat!) in all it's gooey deliciousness. Soft like a brie, but much runnier and super creamy. It is subjected to an ultrafiltration process that removes water from the milk and makes it's texture creamier, similar to a triple-cream
Towards the top of my list of things that make me happy is an unctuous, ripe, raw milk cheese. It is entirely worth the 24 hour flight to Europe to experience the delicious taste and texture of a perfect cheese. The ultimate is, without doubt, the Mont d'Or. It is a seasonal cheese, only available
