Just a note of thanks for a great workshop that Ross and I attended on 24th April. I have been busy making cheese since then and have had great results so far. Your recipe book is fantastic as well, easy to follow and and everything tastes wonderful.
Hi Kellee and Lyndall I was so glad I bought your book this morning. I’ve picked up a few cheese books in the time I’ve been making cheese and it’s the best of all of them. The step by step recipes are fantastic to give me confidence to revisit some of those cheeses we did in the workshop which I haven’t got round to making since then and the other recipes are all very inspiring. The design is beautiful and I love that it opens flat with a spiral binding so it doesn’t close up on the bench.
Well done and thanks. Lesley
Hi Lyndall, Hope you had a relaxing christmas and new year.
I am writting to tell you of my success stories. I made halloumi yesterday and it was great. The feta, I have added lime vest and peppercorns to the oil (this is my favourite), have also tried greek oregarno (from my brother in law imported from greece) and garlic (fresh from a local gardener in town). I have made a baked omelette with fresh eggs from our chooks, fresh spinach from the garden and fresh ricotta from our own cows milk. Very excited about being as self sufficient as possible!
On a post (gourmet getaways) the lady had been to one of your courses and made a rum and raisin roll, I was wondering if I could please have the amounts to use, as it sounds and looked amazing.
Thank you and all the best for 2013! Danielle