March 23, 2022
This crumbly soft fresh cheese is similar texture to a cottage cheese but higher in fat. It can be pressed in a mould to create a […]
March 11, 2022
While exploring the topic of clabber cheeses I came across an American school publication from the 1970’s called Bittersweet. In its (now online) pages was this […]
August 24, 2021
This traditional dessert is not heard of much these days, but it is a great simple use of surplus milk. 1 litre milk (preferably raw) 1 tsp Rennet […]