STUDDS RECOMMEND
“We love Aphrodite Kefalotyri, but kefalograviera, kasseri or Cypriot halloumi also work well in this recipe.”
STUDDS RECOMMEND
“Our fave butter is Le Conquérant Beurre de Baratte.”
We have looked up into the night sky, more than once, nodding in agreement that the myth of the moon being made of cheese is wrong. Not for the obvious reason that it’s not actually made of cheese (sadly), but because if you’re going to compare cheese to anything celestial, you should say that it’s a galaxy within the infinite cosmos, with its endless diversity of aromas, flavours, types, textures, colours and shapes. And the ‘big bang’ of this cheese galaxy? It can be attributed to just four simple ingredients: milk, salt, rennet and cultures. Doesn’t that blow your mind?
Cheese gets under people’s skin. Its consumption ignites an intriguing combination of unabashed pleasure and grounding nourishment in our bodies, hearts and beings. Cheese was born out of necessity for humans; it was a discovery that transformed a perishable product (milk) into a nutritious, preserved food source. Yet cheese represents so much more than nourishment – it encapsulates human craftsmanship and culinary artistry in its purest form. Perhaps it’s
