Hey Justin
That looks like a very interesting shop there.
Whilst I’m keen to purchase local to encourage building that industry for the
future, it’s hard to compete with the French at cheese.
However, the environment is a lot cleaner IMO.
Great spuds from Robertson as well – nowhere as big as an industry as it used
to be, but nice and fresh (our IGA stocks them).
There was a Robertson “Small Cow” dairy blue cheese (like Roquefort level
blue) that was awesome, though I can’t seem to find it anymore.
So I went looking for Small Cow and look what I’ve surfed to find:
Comté custard recipe: Vincent, Sydney - French recipe | Gourmet
Traveller<https://www.gourmettraveller.com.au/recipes/chefs-recipes/comte-custard-7931>
Apparently, this “awed the Bejesus” out of legendary food critic Terry Durack
who had this to say:
“I, for one, can see through their clever little scheme. The baked comte
custard at Woollahra's new Vincent bistro is a blatant, manipulative attempt to
push all of humanity's rich, creamy, cheesy buttons. This tall, free-standing
cylinder wobbles like a strumpet on its way to the table, scattered with chives
and cloaked in a creamy froth with a smooth, smooth, onion soubise on the side.
It has the airy-fairy texture of something between a panna cotta and a souffle
and a clean, nutty, almost caramel flavour that fills the mouth like a cloud.
It's a cleverly conceived, almost perfect plan. But it's not going to work,
because I'm just not that easy.
Turns out, it is going to work, and I am that easy”.
So looks like I have a new project: Find some Comte and bake this.
Unfortunately, bot many great cheese options local so will have to wait till
out of lockdown and go to the cheese shop at Bowral which keeps such things…
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Justin Martin
Sent: Tuesday, 24 August 2021 4:17 PM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] RE: [oz-food] [oz-food] RE: Comté: The Ultimate Cheese For
Cooking - Great British Chefs
I was just checking out their stockists and there is a place in Enmore that has
them, although seems out of stock.
Still plenty of other interesting looking cheeses.
https://www.thestinkingbishops.com/cheese<https://urldefense.com/v3/__https:/www.thestinkingbishops.com/cheese__;!!Nd8K6TfUt9jcQpcU_mCx!-u7bym7yAvDfS7ZItAG6xaO36xM8ZxHA6WFD-FS09owfgl5bq7h4lufuwHgaSrb0MinAc2mm$>
justin
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for Windows
From: Chris Palmer<mailto:ca_palmer@xxxxxxxxxxxxx>
Sent: Tuesday, 24 August 2021 3:16 PM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] [oz-food] RE: Comté: The Ultimate Cheese For Cooking - Great
British Chefs
Glad you posted that Steve.
I think I'll order some of the raw milk cheese for me and some
pasteurised blue for Peggy (she's not supposed to have raw).
Chris
-----Original Message-----
From: <oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>>
Sent: Aug 21, 2021 10:13 AM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
<oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>>
Subject: [oz-food] RE: Comté: The Ultimate Cheese For Cooking - Great British
Chefs
Hi Justin
Pecora Dairy at Robertson is doing raw Ewes milk cheese.
Our Cheese — Pecora
Dairy<https://urldefense.com/v3/__https:/www.pecoradairy.com.au/cheese-range__;!!Nd8K6TfUt9jcQpcU_mCx!-u7bym7yAvDfS7ZItAG6xaO36xM8ZxHA6WFD-FS09owfgl5bq7h4lufuwHgaSrb0MmbYgdUm$>
Chuck a left at the big Spud….maybe in a few more months time…
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx] On Behalf Of Justin Martin
Sent: Sunday, 15 August 2021 4:53 PM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] RE: Comté: The Ultimate Cheese For Cooking - Great British
Chefs
Hi Julia,
We ate it quite a bit when we were in London, but only ever on a cheese plate.
I used to buy a lot of my cheese from Neils Yard at Borough Market, which was
great. There is a shop in Enmore which sells my favourite UK cheese, Stinking
Bishop, but I keep forgetting to go in ☹
I have seen Comte here, but haven’t yet bought any. As far as I am aware you
can’t make cheese here from raw milk, it has be to be pasteurized.
justin
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for Windows
From: Julia Leatherwood<mailto:julialeatherwood@xxxxxxxxxxxxx>
Sent: Sunday, 15 August 2021 4:38 PM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Comté: The Ultimate Cheese For Cooking - Great British Chefs
Hello all,
Have been back in the UK for a week and on day 8 of isolation.Fortunately I
escaped the massive heatwave in Spain where temps are in the 40c plus
range.😩50cin Granada😩
I did a big online food shop as now have got my appetite back and taking more
of an interest in cooking. I had been seeing food programs on tv especially my
favourite chef, James Martin, and Comte cheese was mentioned several times.
Bought some as never had it and it is lovely on crackers. Googled it and came
up with the link below. Very interesting and links to heaps of recipes. Can see
I will be trying quite a few.
Have any of you tried this cheese and if so apart from eating off a cheese
board what have you made with it?
https://www.greatbritishchefs.com/features/comte-ultimate-cheese-for-cooking<https://urldefense.com/v3/__https:/www.greatbritishchefs.com/features/comte-ultimate-cheese-for-cooking__;!!Nd8K6TfUt9jcQpcU_mCx!6F-OvfDYH24sd644H8VwlMYoxL0l2K9Gysh8CuNkz5BsjLmLPxDm0ysbGMBAO3xouE2aHhI-$>
Julia
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responsible for delivering the message to the intended recipient, be advised
that you have received this message in error. Any dissemination, copying, use
or re-transmission of this message or attachment, or the disclosure of any
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If you have received this message in error please notify the sender immediately
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