It’s party season – and that means dips. Lots of dips. This blue cheese one is really tasty and easy, and looks like you’ve put loads of effort in if you’re having a party. Zing!
Ratatouille! My boyfriend hates this dish, but for me, there’s nothing like tucking up with a big bowl of vegetables. And cheese. Lots of cheese. I eat it as a main with bread, but you can serve it as a side too. It also freezes really well and can be eaten over pasta, rice… any carb!
The secret to a good ratatouille is to cook the vegetables one by one according to their size and cooking time, rather than all at once.
Oh Camembert, king of cheeses. I got a Camembert baker last year for Christmas, if you have a cheese lover in your life they make really great gifts. I use mine as an ornament most of the year, it looks great on my kitchen windowsill.
And then winter comes, and so does the baked cheese.
Driving over the North York Moors last weekend, I was struck by the overpowering desire to bake Camembert and spend the afternoon in ooey, gooey, cheesy heaven. Well, you only live once, so I did.
I baked an Asda own-brand Camembert (a steal at £1.20) and studded it with garlic before baking for 20 minutes at around 150 degrees.
The rest of this post is just pictures of cheese. I’m not sorry.
You know how it is with Waitrose. You go in to just buy some blister plasters, you walk out with a French cheese.
I’d not heard of Saint Vernier before but was intrigued by its wooden flower-like container and alluring pong. Already being a fan of other rind washed cheeses (epoisses, Gruyere, taleggio) I figured with this one being washed IN WINE would be pretty up my street.
And it was.
Saint Vernier comes from the Jura region of France and has unique, strong taste. It’s not as strong as our friend epoisses, or even a decent Camembert, rather it’s somewhere in between.
It’s not too overbearing, with a creamy melting texture and firm, fruity rind. The overall flavours are musky, earthy and yeasty.
This cheese would be a fine addition for when you want a soft ripened cheese on your board that gives a little more than Brie.