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About

I love cheese and wine. I am fascinated at how a bland liquid like milk is transformed into cheese that can have so many different flavours, textures and aromas. I love wine and the winemaking process, from growing the grapes to harvesting, fermenting and aging. The final products, both cheese and wine, are essentially the fruits of the soil. More about me »
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RT @subwaynz: Wanna win a $10 Subcard? RTs & new followers. Drawn 10pm! » 2010/09/02
@mmmcheeseplease Gruff Junction open day this Sunday for anyone interested http://moourl.com/jruaz » 2010/08/31
RT @BigTruckle: My cloth wrapped, larded cheddar now 21 months old #cheesesunday » 2010/08/29

August 9th, 2010 - No Comments

Gruyere

Cheese making recipes - by mooBlogger

Gruyere is traditionally made in the Swiss Alps

Gruyere is an amaizing cheese. It is traditionally made in the mountains of France and Switzerland. Unlike Ementhaller it has only small or non-existent holes and is much smaller. Gruyere is typically well aged, usually for 8 to 24 months, the older cheese having a very full flavour. It has an incredible aroma and dry texture yet is still creamy and sweet with hints of nuts and fruit. Often used in cooking because it doesn’t overpower other ingredients, it is also a fantastic cheese to eat on its own or with wine.

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August 3rd, 2010 - No Comments

Preparation for calving

Cows - by mooBlogger

It’s calving time in about 4 weeks

The cows are due to calve in just over 4 weeks, assuming they are on time, and that means I have to start getting the cows and the milking equipment ready for the big event. This year is going to be very interesting because the cows were inseminated on the same day and all things being equal they should calve on the same day. Read the rest of this entry »