Sod bacon, it’s cheese that is my personal vegan mountain. I love it SO MUCH.Continue reading The False Cheese Course
Ricotta is a cheese I don’t get very excited about.
It was my birthday not so very long ago. I booked the day off work and then spent some time considering what to do.
H unfortunately had to work, so I decided to have a day out in London alone. However there was no sightseeing for me. Nope, I was going on a food crawl.
I’ve often thought that if I worked in food production in any way, making cheese would be the thing for me. That or baking cakes for a teashop where presentation was low on the list of priorities.
I’ve been to cheese festivals, seen umpteen programmes about how cheese is made, eaten I have no idea how many different cheeses, and even wasted a couple of hours messing around and making a song about it (I know…I’m not sure what came over me). However I’ve never actually made any.
I have recipes for soft cheeses kicking around, and keep meaning to try them, but until I do, I’m going to content myself by supporting the industry and eating yet more cheese.
That’s why I was thrilled to come across a new local cheesemaker earlier in the year: Barwheys Dairy.
While reading one of my favourite food blogger’s websites for tips on Penang, I came across a long post on a 2010 trip to Hong Kong.
One place mentioned that caught my eye was a café called Sun Kee (Shop 13-14, G/F, Champagne Court, 6-20 Kimberley Rd).
To be strictly honest, it was less the place than a particular dish, namely grilled pork neck and cheese noodles. My love of cheese made my attendance a must, and so one evening we pavement-tangoed our way to Kimberley Road and tracked down Champagne Court.