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Hello, beautiful! I’m still cooking up a new site, so you have time to go bake a brie. I recommend topping it with spiced pecans, maple syrup and cranberries. Seriously, I’ll wait.…

Flavour of the month: Smoked gouda

I’ve been having an affair with smoked gouda lately. Smoked cheeses are to me what a good bloomy rind or soft cheese is to many cheese lovers: I know it’s unhealthyish territory,…

An ode to ricotta, as (imaginarily) sung by Robyn

Ricotta is an underappreciated cheese, more so when you consider its versatility. I always found it underwhelming on its own, with a sweetness less delicate than bocconcini and a texture not unlike an overcooked…

Ready to cheese the day?

And so it begins. Into the land of cheese boards, confit, wax-wrapper sculptures, and frankly, whatever the hell else I feel like. Exciting! If anyone knows how to make the font bigger…