One of today’s most informative educators and inspirers of cheese is New Zealander Juliet Harbutt, who is going to be in Auckland shortly to inspire us with versatile, interesting courses – all about cheese
The “fast casual” craze has changed how consumers order and enjoy burritos, sandwiches and burgers – Pizza might be the next frontier.
Making really thick Sour Cream using Sacco M342N culture, also suitable for buttermilk & quark
I love Cheese and so do my ttteeth! Consuming dairy products is vital to maintaining good overall health, and it’s especially important to bone health. But there has been little research about how dairy products affect oral health in particular.
You can make cheese and yoghurt from so many different sources. In fact last year we had cheese produced from Reindeer!
Cheesy people’s annual get together NZ Champions of Cheese Awards March
At the annual dinner held last night at the Langham Hotel, Auckland the NZ Cheese Industry is saluted for its originality, quality and versatility.
The annual Cuisine Artisan Awards is a unique forum for producers of quality products. Among this year’s winners is Hipi Sheep Yoghurt
Useful information explaining the different types of cheesemaking cultures available