After the creation of my interpretation of Chaource, let’s leave cheese making for a while and focus on my other huge passion: homebrewing. The last home brewing experiment was dedicated to my spicy spring Saison, as we are now in the summer it’s definitely time for experimenting with a hard apple cider so we can…
After showing all the secrets on my strained yogurt, it’s time to show you how to make one of my favourite cheeses: the chaource cheese. Chaource is a soft, bloomy-rind-cheese originating from the Champagne-Ardenne region in France. Named after the village of Chaource, where it has been produced since the Middle Ages, this cheese is…
Strained yoghurt is a type of yoghurt that has been strained to remove most of its whey, increasing its density and enriching it with a particular texture.
Introducing my Spicy Spring Saison: a crisp, golden ale with floral notes and hints of coriander. Perfect for a refreshing spring sip!
Aceto Balsamico di Modena IPG cheese combines the tangy sweetness of Modena’s renowned balsamic vinegar with creamy cheese. This delightful fusion offers a unique blend of flavors, perfect for adding a gourmet touch to salads, appetizers, or cheese platters.
Baltic Porter is a robust, dark beer style originating from the Baltic region. It features rich malt flavors with hints of caramel, chocolate, and toffee, balanced by a smooth, clean finish. Perfect for savoring on a cold evening or pairing with hearty dishes.
Mirto refined cheese combines the aromatic essence of mirto, a traditional Sardinian liqueur made from myrtle berries, with creamy cheese. This unique fusion offers a fantastic balance of fruity sweetness and herbal notes, perfect for gourmet cheese boards or as a sophisticated addition to recipes.
Shoyu cheese blends the savory depth of soy sauce with creamy cheese, creating a unique umami-rich flavor.
Fresh fig jam is a delightful preserve made from ripe figs, sugar, often enhanced with spices like cinnamon or vanilla. The figs are simmered with the other ingredients until they break down and thicken into a rich, spreadable jam.
Soft and mellow-flavoured, ricotta is a cheesemaking byproduct that has really old origins: there are traces of it already in the Egyptian civilization, among the Sumerians, the Greeks and even the Romans. The cave of Polyphemus in the Odyssey was the place arranged for the making of ricotta.Alone or in combination with fruit, honey or…