Soft & semi-soft cheeses
On the hottest day of the year (30 degrees) the Food and Wine Group discussed soft and semi soft cheeses. Marion Gander and Eileen Heyes gave very interesting talks on the subject and we tasted a selection of cheeses, some of which Eileen had made.
The cheeses we discussed were: Brie and Camembert which are made from cow, goat or sheep milk and Roquefort a soft blue cheese. Also discussed were Golden Cross and Stinking Bishop (developed in Gloucester in 1994) Quark, Cottage cheese, Mozzarella (which is made from Buffalo Milk) and Ricotta. Lymeswold was first produced in 1982 but finished in 1992.
For our June meeting please bring something you have grown, made or bought, which should contain at least one major ingredient with a strong local connection. We hope to have a meal from your offerings together with local beer and soft drinks.
If you are going to the meal in August please bring your menu choice together with the appropriate cheque made payable to Risborough U3A Social Account.