A self-sufficient lunch: Simple Goats’ Cheese


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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6 Responses

  1. Barbara says:

    There’s a woman in Tirau running cheesemaking courses. Did you read Delish’s blog on her cheesemaking exploits recently.

  2. plum says:

    Ooh, I’d never thought of making my own fresh goat’s cheese! I love it and it’s so expensive here. That sounds great! How long does it drain for?

  3. Caroline says:

    Barbara: I haven’t come across that blog – what’s the link? To be honest, I don’t know if I can really call this cheesemaking! It’s so simple that it is more like making yoghurt cheese or labana (something that I plan to try making next week) but it is a lot of fun.Plum: I have to warn you that it doesn’t taste as pungent as goat’s cheese that you buy. I’m normally working on the computer when it drains, keeping an eye every so often, but it doesn’t take long, a couple of hours at the most.

  4. Barbara says:

    Delish is on my sidebar under South Pacific Blogs. She is in Wellington.

  5. Caroline says:

    Wow! Thanks for that Barbara. There are some great looking cheeses on Delish – and also instructions on how to make ricotta with the whey that runs off from the goat’s cheese. I haven’t known what to do with it before this and hate just getting rid of it although I’ve also read that it’s good used in breadmaking. I’ve got a couple of weeks before I head back to Ireland to experiment!

  6. Caroline says:

    Just reading the latest Foodlovers newsletter and there’s a piece about NZ-made cheese and cheesemaking courses here and a link to a fabulous New Zealand cheese website called Home Dairy. I wish I’d known about these many resources for cheesemaking a bit earlier. I’m heading back to Ireland in a couple of weeks and my time for cooking, never mind cheesemaking, is going to be fairly limited when I get back to having a real job!

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