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Cheese


Last weekend, I went on a cheesemaking course run by the Low Impact Living Initiative. I think it’s the third LILI course I’ve been on and the others have been great introductions to the subject and excellent value for money – so I had high hopes for this one and thankfully, it didn’t disappoint. When [...]

Continue reading about LILI’s two day Cheese-making course


Last week I mentioned in passing that I had another go at cold smoking using my fantastic cold smoke generator. We very much enjoyed the cheese so I wanted to do more of that – but I also wanted to try a couple of other things too, namely eggs and chillis. Following the directions in [...]

Continue reading about Cold smoking eggs – first attempt


My last post about cold smoking cheese left off when the cheese was coming out of the smoker. All the guides I read recommended leaving it to rest for the flavours to develop – at an absolute minimum overnight but ideally a least a week. So I wrapped up the smokey sticks in parchment paper, [...]

Continue reading about Cold smoking cheese – taste testing the first batch


Today, I’ve: Built a cold-smoking cabinet/mini-smoke house Cursed the sun because just as I finished the latter, it came out and made it too hot to cold smoke cheese without it melting all over the place Cleaned out the chicken coop Hung out a load of washing, which, of course, caused the sun to go [...]

Continue reading about Busy Sunday


I’ve been intrigued by the idea of curing & smoking food for a while but I only started to seriously consider doing it when Martin from Old Sleningford Farm mentioned a) how cheap cheddar can be transformed by a little time in a smoker and b) how easy it is to build a garden smokehouse. [...]

Continue reading about Smoked cheese – my first attempt at cold smoking