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A soft cheese that is lovely on crackers. At 6 hours draining it is quite soft like ricotta. Or left for longer it can be molded.
The next step in my education about cultured / fermented foods is cheese making! I have ordered some supplies on Ebay today and cannot wait to get started. I have done a lot of reading and it really doesn’t seem very hard. I will start with a soft cheese, feta and mozzarella and then progress to some hard cheeses. I am excited to try different flavours in cheese similar to the wasabi and native pepperberry ones we have been...
A fantastic way to cook goat. So tender and sweet. This curry is nice served with roast veges, rice or cous cous.