nic cooks

There are definitely highs and lows when it comes to cheese making.  I’ve said this before and I’ll say it again: cheese making is an art not a science. You can repeat a cheese making process over and over again and the results are always slightly different. We are getting to the pointy end of [...]

I love the change is seasons. Sydney is currently changing from summer to winter. Coming from the Northern Hemisphere I am used to four distinct seasons in a year, but in Sydney I think we only really get two seasons: summer and winter. The change from summer to winter is usually quite a gradual change.  [...]

The great thing about cheese is there is something for everyone. There is strong cheese or mild cheese. Soft cheese or hard cheese.  Goat, cow or sheep milk cheese. Fresh cheese or mature cheese.  Processed cheese or Artisan cheese.  Mouldy cheese. Whatever the cheese you’ll have one or two types that are your favourite and [...]

Six months in and now we are getting serious. I have been putting off writing this post as I thought I was going to be writing a post of doom, gloom and disaster.  But yesterday I finally plucked up the courage to taste my Asiago and it took me by surprise. It was not the [...]

My husband always knows what to buy me for Christmas.  It is always something food related.  First there was the Kenwood; next came the cheese making kit; and this year, a gadget for cold smoking.  I have dabbled with hot smoking before, which imparts a great smokey flavour while cooking the produce, but what I’ve [...]