Say cheese! Nothing, and I mean nothing can beat a good-quality cheese. Soft, crumbly, creamy, oozy, smelly, hard, sharp or mild, cheese is at the heart and soul of many food cultures and cuisines around the world.
For me, pure joy comes from finding the right pairing of cheese and accompaniments. It could be as simple as a sharp pecorino eaten with a crunchy, slightly sweet pear, or something a little bolder like squashing a piece of Roquefort on a ginger-nut biscuit – heaven, trust me.
I love the process of tasting a new cheese. Taking a bite only to stop and think about what works, be it textures, flavours, cooking method and so on. It is a question of combining all these elements, to showcase the beauty of not only the cheese, but also its companion.
The other week I was sent my final piece of kitchen gadgetry from
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