Editor, Author at The Big Cheese Making Kit

17

Nov

Zucchini Tart with Lemon Thyme and Goat Cheese

Recipe found of Fine Cooking. 1-1/4 cups all-purpose flour 5 oz. cold unsalted butter Kosher salt 1/2 tsp. white vinegar 1-1/2 lb. zucchini, trimmed and sliced into 1/8-inch-thick rounds Freshly ground black pepper 2 Tbs. extra-virgin olive oil 8 oz. plain goat cheese, softened 1 tsp. chopped fresh lemon thyme In a food processor, Read More…

17

Nov

Warm goats’ cheese salad

Found via BBC. Ingredients For the marinade for the warm vegetables 290ml/½ pint extra virgin olive oil 100ml/3½fl oz balsamic vinegar 1 garlic clove, sliced 3 sprigs fresh thyme 10 fresh basil leaves For the salad 2 red peppers, halved, seeds removed 2 yellow peppers, halved, seeds removed freshly ground black pepper olive oil, for drizzling 1 large aubergine (or 2 small), chopped into 1cm/½in rounds 1 Read More…

17

Nov

Peach, tomato and mozzarella salad with basil

Recipe by Stevie Parle in The Telegraph. Photo by Andrew Crowly. 2 large ripe tomatoes 2 peaches 1 ball of mozzarella A handful of basil leaves A squeeze of lemon juice Extra-virgin olive oil METHOD Chop the tomatoes and peaches into similar-sized chunks and transfer to a bowl. Tip in the mozzarella and basil, Read More…

17

Nov

COMICE PEAR AND GOAT CHEESE PIZZA

Recipe taken from The Fruit Company. 1 large pizza crust 1 large Comice pear, thinly sliced 12 oz. goat cheese crumbled 8 oz. thickly sliced bacon, cut into 2 in. squares (about 5-6 slices) (or 1 Cup toasted walnuts, for a vegetarian version) 1 c. Arugula Pesto 3-4 Tablespoon Honey Balsamic Glaze Preheat oven to Read More…

17

Nov

Aubergine, tomato and ricotta rigatoni

Recipe by Stevie Parle in The Telegraph. Photograph by Andrew Crowley Aubergine, tomato and ricotta rigatoni Aubergine is highly absorbent, so you need to fry it in quite a bit of oil. This really does help to make a wonderfully rich sauce, though, so it is worth it. Serves 4-6 Olive oil 1 large onion, Read More…

17

Nov

WARM CHORIZO AND HALLOUMI SALAD

Recipe found on Nouvelle Daily. This salad is fantastic on a warm spring or summers evening. It’s filling without giving you that ‘heavy’ feeling and the flavours are simply gorgeous. The amounts listed here make enough for a hearty meal for two. What You Need: 2 Field Mushrooms 180g Halloumi Cheese 100g Chorizo Sausage Half Read More…

02

May

Celebrate and say cheeeeeeese!!!!!

Next month is British Cheese Week. It runs from Monday 26th May – Sunday 1st June. The aim is to raise the profile of British cheese. In the past two decades, the number of British cheesemakers has doubled. There are over 700 varieties of British cheeses! We’ll have lots of things going off to celebrate Read More…

25

Apr

What’s in a name?

There are 1000s of varieties of cheese, all with their own name ranging from the mundane to the utterly unique. The world’s second most popular cheese, Cheddar, originated in Cheddar Somerset. Proof that an uncomplicated name can lead to world domination! Nobody really knows when cheesemaking began. Most likely its practice started around Read More…

15

Apr

Peas and cheese please…

Home grown veg and homemade cheese Spring has arrived at The Big Cheese Making Kit’s HQ! All around the city there are copious amount of crocuses, and a host of golden daffodils. On that perfect Edinburgh morning – sun in the sky, a chill in the air – it is ridiculously beautiful. This inspired us Read More…

07

Apr

It’s not you it’s us!

Hello! Has it really been four months since we last updated this? No news is good news eh? Well in this case: yes. No news simply means we’ve been incredibly busy and there hasn’t been enough hours in the day to update you all. Let’s change that. We’ve borrowed some more hands and we’re going Read More…