Cheese
Expert cheese tasting notes from Cheese Master Juliet Harbutt.
The Life
Free
Get cultured - know your Brie from your Camembert
The difference between an authentic Brie and Camembert is simply “terroir” – the characteristics imparted by the environment in which the cheese is produced. The same applies to any wine – it reflects the conditions of the site where the grapes were grown, including the climate,...
The Life
Free
Get cultured - how to create a cracking cheeseboard
The diversity of cheese is endless but it is at its best when served simply with a bottle of wine or cider, some crusty bread and dried fruit, nuts, or crisp apples and pears. It makes a wonderful lunch, snack, aperitif, or a sensational end to dinner. The possibilities are limit...
The Life
Free
Get cultured - what you need to know about the seven types of cheese
Unlike a wine label, the rind of a cheese tells you almost everything about what’s happening beneath. With a little experience, a glance, a sniff, and a surreptitious squeeze – best done at home, not in store – you can determine the rudimentary character, strength and ripeness of...
The Life
Free
Get cultured - welcome to fromage 101, our new cheese column
We New Zealanders think we are big cheese eaters, but the French consume nearly 24kg per person each year compared with our rather measly 5kg. That’s probably because the French, from the ordinary man and woman in the street to the President in the Élysée Palace, believe cheese,...