The Eurythmics nearly had it right… at least they had cows in the video clip.
Listen to this and read the lyrics below…
Close to Heaven
A reblog from Fromage Homage
I’m determined not to put the heating on until October but this autumn weather is certainly trying my resolve (hailstones anyone?!) So, it’s ridiculous Nordic cardigans, hot water bottles and comfort food all the way here. Rocket, lettuce and radishes have all fallen by the wayside in favour of starchy root vegetables and soups have kicked out salads. I first came across Cheese and Beer Soup in Kirstin Jackson’s exploration of American cheese…
Read more on: Fromage Homage on the link above.
Reblogged from: Fromage Homage
My area of London is quite trendy these days, with artisan producers popping up all over the place. We’ve got micro-breweries, had a flirtation with a wine collective and I can get honey from a lady round the corner. But cheese? Aha – no! There seemed a clear gap in the market for some urban cheese round here. And so my quest to produce a nice tasty cheddar began. I’d even thought of a name – Tooting Gold. Has a nice ring to it, don’t you think?
My previous attempt at home cheese-making can best be described as ‘technically accurate’. It was produced by the simplest cheese-making method of all – adding acid (lemon juice) to hot milk to separate the curds from the whey. So far, so good, except that taste-wise it managed to be both nauseatingly creamy and utterly bland. So for my next excursion into cheese creation, I tooled myself up with the proper gear – starter cultures and rennet.
This is a great story, I’m sure one that has been repeated many times in many homes, in many palces. Go and read the rest.
Or perhaps both…
Feta style cheese has been know throughout history from the Byzantine Empire, and globally from Russia through the Middle East, through to Egypt and Sudan, also throughout Balkan Europe and Greece.
Feta is a protected designation of origin product by the European Union, and refers to the cheese made in Greece, although many countries have vied for recognition as the origin, particularly Bulgaria and Denmark.
Feta is produced using only whole sheep’s milk, or a blend of sheep’s and goat’s milk (with a maximum of 30% goat’s milk). Once the cheese is made, it is left salted for several days, then matured in brine at room temperature, then refrigerated for two months.
Feta is tangy and salty, ranging from mild to sharp in flavor.
You can read more about feta cheese on The Daily Apple which includes a link to a ‘How to make’ recipe .
While principally a salad cheese, famous as a Greek Salad, feta can be used as a filler in pastries, in omelettes and on pizza. It is also great on a cheese board as cheese, or grilled or baked in any number of ways.