And yet the cheeses in Britain and Europe are sensational. I came to believe nowhere else could actually make it. I realise now that this is untrue: many countries copy the style of our cheeses very well indeed; I have tasted a fabulous Australian Gouda, an excellent New Zealand blue stilton and Kapiti Port Wine Cheddar, also from New Zealand, which is superb.
Five Great Cheeses:
- Brie/ camembert – on a cycling holiday around the champagne region with Him Outdoors, we would buy a baguette, a couple of tomatoes and a round of cheese each morning from the market and pop it into our panniers. We picnicked each lunch-time as the cheese had softened to perfection; slightly gooey and runny and perfect with the bottle of bubbles.
- Gorgonzola – rich, creamy, smelly and blue. It goes beautifully with fruit, nuts and dessert wines. It’s also delicious on pizza.
- Mozzarella di bufala – another cycling holiday (in Italy this time, obviously); another discovery. This creamy white confection was delicious with sliced tomatoes, salami and basil on garlic bruschetta drizzled with olive oil. Or just on its own. With chianti.
- Cheddar – tart, rich, mouth-filling goodness. So versatile it can be used for almost anything, but at its best in a cheese and pickle sandwich.
|Gorgonzola at the Adelaide Central Market|