Cheese Making at Cornersmith Picklery

Tags

Artisan Foods, Cheese, Cheese making class, Cheesemaker, Christmas Present, Cornersmith, Dairy, Dairy product, How to make cheese, Kristen Allan, Monty Python, The Picklery

(Image by TSL)

Spectator I: I think it was “Blessed are the cheesemakers”.

Mrs. Gregory: Aha, what’s so special about the cheesemakers?

Gregory: Well, obviously it’s not meant to be taken literally; it refers to any manufacturers of dairy products.
(Monty Python’s ‘Life of Brian’)

You may recall a post i did back in June about the very tempting Cornersmith. Along with West Juliett, it remains a favoured brunch/lunch spot for LM and me. Mainly because of the unpretentious, locally sourced food and friendly service. LM still reckons the Cornersmith Crab Apple Jelly is the best he’s had.

Well, about three months ago, Cornersmith launched their Picklery. Located a few blocks down Illawarra Road from the café (in Marrickville), the Picklery is the new HQ for much of Cornersmith’s food preparation and preserving, AND offers punters (like you and me) the opportunity to learn traditional food crafts in their work shop classes.

LM bought me a work shop with Cheesemaker, Kristin Allen for my birthday. A six-hour session learning how to make my own halloumi, feta and marscapone. LM is pretty good on presents (especially when you remember he is allergic to all things dairy!).

Well, my class was on Saturday. And, I had a ball. If you have any interest in food, you should do yourself a special favour and book into a workshop. I may have to do another. Perhaps, something to consider for Christmas presents… (Cornersmith also offers beautifully presented gift vouchers).

(Image by TSL)

Cheese is milk’s leap towards immortality. (Clifton Fadiman)

Kristen Allan is both Cornersmith’s resident Cheesemaker and the teacher for the cheese making workshops. Obviously, she’s passionate about her cheese. But equally, she’s passionate about sharing her knowledge of this ancient fermenting technique. She’s quite delightful and clearly knows her curds and whey…

Kristen Allan – the Cheesemaker and our teacher for the day
(Image by TSL)

The day began with a wee sit down chat complete with herbal teas, artisan bread, Pepe Saya butter, Kristen’s ricotta, Marrickville honey and a selection of Cornersmith preserves. I wish every day began that way.

Very quickly our class of twelve was split into groups of 3 Cheesemaking teams. I was partnered with the very lovely sisters Amelia (visiting from Geelong) and Maddy (who works at Cornersmith).

Kristen Allan, Maddy & Amelia
(Image by TSL)

We learned early on that cheese-making is both an art and a science. And, it can’t be rushed…

Making Feta
Heated milk is poured into our cheese vat
(Image by TSL)

Making Feta
Checking for a clean break in the curd
(Image by TSL)

Making Feta
Stirring the curds
(Image by TSL)

Making Feta
Maddy drains the whey
(Image by TSL)

Making Feta
Curds going into their hoops
(Image by TSL)

Making Halloumi
Amelia stirs rennet into our heated milk
(Image by TSL)

Making Halloumi
Cutting the curds
(Image by TSL)

Making Halloumi
Curds wrapped in muslin
(Image by TSL)

Making Halloumi
Heating the halloumi curds until they float
(image by TSL)

Making Halloumi
Amelia, Maddy & TSL’s Halloumi just waiting to be salted…
(Image by TSL)

Making Marscapone
Heated cream and vinegar waiting to go home for stage II…
(Image by TSL)

And, at the end of the day, armed with my additional purchases from the Picklery (well, it would have been rude not to!) I tootled home to complete the drying of my feta before popping it into brine AND the refrigeration of my marscapone…

TSL’s Feta in brine & Marscapone
(Image by TSL)

I would show you my halloumi, but I ate it in my breakfast scramble (along with Cornersmith green tomatoes) this morning. Sorry!

Salt Meats Cheese of Alexandria…

Tags

Billy Connolly, Cheese, Dairy product, food, Food Importer, Food Shop, Jay London, Lactose intolerance, Mitch Hedberg, Pizza, Salt Meats Cheese, Sydney Delicatessen

Salt Meats Cheese of Alexandria
(Image by TSL)

So, you might imagine that in a house where one of us has a gluten issue and another is allergic to dairy, pizza would definitely be off the menu. Permanently. But guess what?  It’s not! I have discovered a pizza base recipe that works. And, after much experimenting, we have also established that LM’s dairy problems are limited to pasteurised cow juice. Regular milk, cheese, ice cream, yoghurt and the like are still no go for him, but goats’ milk, sheeps’ milk and buffalo milk are all good. Different protein structure, apparently. Woohoo!

My whole family is lactose intolerant and when we take pictures we can’t say cheese. (Jay London)

As you can imagine – that means pizza night becomes kind of a big deal at Casa TSL. And today, in preparation, we headed off to explore what Salt Meats Cheese might be able to offer by way of pizza toppings…

Let me begin by saying the absolute W O R S T thing about visiting Salt Meats Cheese of Alexandra is the challenge to find a car park. Especially if you are coming at lunch-time (the Grounds is right next door). But once you have achieved the impossible, or if you have a parking angel to call on, the fun can begin.

I don’t believe in angels, no. But I do have a wee parking angel. It’s on my dashboard and you wind it up. The wings flap and it’s supposed to give you a parking space. It’s worked so far. (Billy Connolly)

Salt Meats Cheese is a huge emporium of imported food specialising in – wait for it – salts, European cured meats and cheese. I’ve been wanting to visit for ages. I should have gone sooner. It is a piece of foodie heaven. Truly.

The salt counter is chock-full of amazing flavour combos for salt-lovers – spiced, smoked, infused with red wine – there’s something for everyone. Each flavoured salt has its own wee personalised shaker so that you can taste before you make your final selection.

Some of the Salts at Salt Meats Cheese
(Image by TSL)

Some More of the Salts on Offer at Salt Meats Cheese
(Image by TSL)

The cheese and salumi bar is to die for. Now that we have discovered LM’s ability to branch out in the cheese department, we lingered over pecorino options – finally deciding to go with a pear infused number. Our cheese man was endlessly patient as we umm-ed and ahh-ed over our choices. On his recommendation, we went with a Parma ham for tonight’s pizza.

Cheese and Salumi Bar at Salt Meats Cheese
(Image by TSL)

Some of the Pecorinos on Offer at the Bar
(Image by TSL)

The cheese room is a challenge. So many choices. But, at a temperature that prevents you from giving it the time it deserves. There was a particular brand of haloumi on offer that we love (and that is LM-friendly) so I snapped that up along with a few other goodies.

Inside the Cheeseroom at Salt Meats Cheese
(Image by TSL)

Buffalo Mozzerella at Salt Meats Cheese
(Image by TSL)

…and the hits just keep on coming
Salt Meats Cheese
(Image by TSL)

And, if the salts, meats and cheeses weren’t enough, there are all sorts of other goodies on offer throughout the warehouse.

Teas at Salt Meats Cheese
(Image by TSL)

Imported Mexican Chillis at Salt Meats Cheese
(Image by TSL)

Pour Your Own Olive Oil at Salt Meats Cheese
(Images by TSL)

Anyone for Pasta?
(Image by TSL)

fettucine alfredo is macaroni and cheese for adults. (Mitch Hedberg)

…or perhaps paella is more your speed?
(Image by TSL)

The very affable and enthusiastic Franco has informed me that there may be valet parking on offer at Salt Meats Cheese in the lead up to the crazy Christmas rush. This is great news.

And, if you live in Sydney and haven’t yet checked out the offerings at this most fab’ of food providores – it is well worth braving the traffic. Honest.

You can check out the Salt Meats Cheese website here (there’s a great wee video to watch). And, if you really can’t deal with the parking challenge, you can even shop online!

Pohutukawa Trees + J.Friend & Co.

Tags

Artisan, baked camembert, Camembert, Cheese, Christmas, Design, food, Honey, Iconic, J.Friend & Co., New Zealand, organic honey, Pohutukawa, Trees, vegetarian

Known as the iconic Kiwi Christmas tree, the Pohutukawa has become an established part of the New Zealand Christmas tradition. Unique to New Zealand, its vibrant crimson red flowers bloom from November through to January.  I love them so much, one of my best buddies tracked one down and gave it to me for my birthday.

My Pohutukawa at Christmas-time

I know it’s not Christmas but as I was checking on my poor wee potted pohutukawa (its been getting buffeted by all this wind and rain) AND because the temperature has taken such a massive dive overnight that I’m considering making myself a hot lemon and honey beverage, I thought I should introduce you (if you haven’t already met, that is) to the award-winning J.Friend & Co., artisan honey providores.

J. Friend & Co was created to return life to honey and dignity to the artisan beekeeper. We want to introduce food lovers to the complex flavours of vintage organic honey, a taste experience without equal. (Jeremy Friend, Co-owner)

Most honeys already available more often use pasteurising creaming methods that strip out all the goodness and regional distinctiveness as they were blended together. J.Friend & Co. offers a range of New Zealand honeys with differences in flavour driven by the individual honey varietals.  In addition, they are certified organic and strive to be carbon neutral.  Most importantly, they taste bloody good!

Naturally, my favourite is the Pohutukawa honey.

The J.Friend & Co. website even has a recipe section with some very more-ish looking yummy stuff.

I’m keen to try the Baked Camembert with Honey, Walnuts and Crackers

J.Friend & Co. Baked Camembert with Honey, Walnuts and Crackers

INGREDIENTS

(Adapted from a recipe published in NZ Taste Magazine December 2011)

For the Crackers:
2 cups plain flour
½ tsp baking powder
90gm unsalted chilled butter cubed
Approximately ½ cup cold water
Freshly ground pepper
Salt, for sprinkling

Baked Camembert:
A few sprigs of fresh thyme
1 camembert, (any size)
¼ cup J. Friend and Co Beechwood Honeydew Honey
1/3 cup walnut halves toasted

METHOD

1. Make the crackers first.  Preheat the oven to 200 degrees Celsius.  Put the flour and baking powder into a bowl.  Add the butter and rub in until the mixture resembles fine breadcrumbs.  Stir in freshly ground black pepper.  Gradually add enough water to make a pliable dough.

2. Form the dough into a cylinder shape, wrap in cling form and place into the refrigerator for approximately 30 minutes.  Cut slices approximately 2 mm thick from the cylinder and place onto a baking paper lined oven tray.  Prick each slice several times and sprinkle with salt.
3. Bake for approximately 10 minutes or until golden.
4. Remove from the oven and allow to cool.
5. Reduce the oven to 180 degrees Celsius.  Place the thyme sprigs on the top of the camembert and secure with kitchen string.  Place the camembert on a baking paper lined oven tray.
6.  Bake for 10 minutes then transfer to a serving plate, drizzle with honey and scatter toasted walnuts over the top.  Serve immediately with the crackers.

Yum!

You can buy J.Friend & Co. honeys online here.