I love Blue Stilton. It’s so expensive though that I rarely buy it – like $70-ish a kilo at the local supermarket. Then I found some at Aldi for approximately $26 the kilo so I bought a few wedges.

But how to make it last? Ever thrifty, I hit on the technique of cutting it with butter. Here’s how.

Take a piece of room temperature Stilton (rind and all) and mash it gently with half its weight in room temperature unsalted butter. Gently now, try to preserve a few blue crumbs of identifiable cheese in the mix, you don’t want a paste. (Keeps well in fridge.) Read the rest of this entry

Friend and cheesemaker Christian Nobel, writes about his family’s recent trip from Australia to visit relatives in Switzerland.

The mountain path

 We start at the valley bottom very early in the morning. The weather forecast is great and although there is no indication yet of the rising sun, the mountains are starting to appear as the darkness disappears. After a strenuous passage through a dense pine forest, we continue up a rocky path that has never seen a car or truck before.

These alpine trails are only for hikers or one or two wild alpine farmers riding motor bikes, which have been specifically adjusted for crazy and steep paths. Up in these high alpine areas, one either walks, or if available, transports goods by aerial ropeway or even by helicopter.

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