Ihaven’t had a chance to visit Neal’s yard Diary yet. But I was passing Paxton and Whitfield on Jermyn St the superb purveyor of all manner of cheese (and some pretty good pork pies which today I missed).
If you know where to look London is studded with these sorts of places in the form of butchers and also fishmongers.
Today I buy a slither of cheddar, unpasteurized of course. What i immediately notice is how more refined the texture is to many Aussie cheeses and the flavours are much sharper and cleaner.
Coming soon: Michelin starred Indian and fresh Fois Gras. Oh boy, it was good.
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Sigh – I used to LIVE at Neals Yard Dairy when I lived in London…that place is responsible for a good 2 or 3 kgs of weight gain over a year. I MISS it SOOOO much.
Oh stop teasing us with tales of unpasteurised cheese! The Holy Goat girls have collected a large number of names on their petition in support of the review of hte act. Even they are surprised by how passionate some of us are becomming! I’m eyeing off the bath milk as I type!
I’m enjoying reading about your travels.
Oh stop teasing us with tales of unpasteurised cheese! The Holy Goat girls have collected a large number of names on their petition in support of the review of the act. Even they are surprised by how passionate some of us are becoming! I’m eyeing off the bath milk as I type!
I’m enjoying reading about your travels.
Just makes my mouth water (and my girth expand) just looking at that cheese.
You can import small quantities of raw milk cheese for personl use (and to share with friends !!!
).
Thermomixer – really? Must find out more about that – probably quicker than me mastering washed rinds.
Sj, I’d just dive into the bath milk.
Thermomixer, I wish I’d known that. Are you sure you can bring in small quantities of cheese? Wouldn’t customs pinch it for their own use?
Tass-gal, just been to Neal’s Yard too (check recent post)
I’m sure. Will S put me onto the info after a session at Tasting Australia where some raw milk cheese from France was on tasting. Then 2 years ago we were given 4kg of aged parmesan as a gift after a factory visit, organised thru Enoteca S. It was just before we due to return and we tried some – it was superb. I decided that I would try to get it in to Oz and just declared the cryo packed block and the open block. The customs official just looked at it – no writing on the pack and said, Yep, no worries. Some chillis that had not dried sufficiently were confiscated. Don’t try to smuggle it in – just declare it.