Cheese

Expert cheese tasting notes from Cheese Master Juliet Harbutt.
Get cultured - know your Brie from your Camembert
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,...

Juliet Harbutt 18 Sep 2020
Get cultured - how to create a cracking cheeseboard
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...

Juliet Harbutt 21 Aug 2020
Get cultured - what you need to know about the seven types of cheese
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...

Juliet Harbutt 07 Aug 2020
Get cultured - welcome to fromage 101, our new cheese column
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,...

Juliet Harbutt 24 Jul 2020