The Magic of Cheese-making with McIntosh & Bowman Cheesemongers
“Claudia McIntosh, of McIntosh & Bowman, Sydney’s specialist in cheese education and appreciation, imparted her passion and fascination of molds. McIntosh’s first words to the class were ‘This course may change your life’. Indeed, while I previously considered myself a lover of cheese, I never fully appreciated the process of cheese-making and the intense satisfaction of creating something so desirable with my own hands.”
How to make your own mozzarella and camembert
“We were all crackers about cheese, a group of 18 cheese lovers assembled for the Cheese Making Workshop by McIntosh and Bowman as part of the Sydney International Food Festival.”
For slow foodies and curd nerds
“I have a glass of warm whisky mash in my hand on a Friday morning. Porridge for alcoholics, the mash is whisky in its earliest form. Taken from a vat of hot Tasmanian spring water with locally grown barley swimming in it, the mash has an intense sweetness.
I’ve arrived in Hobart on a morning flight with other “curd nerds”, led by Sydney cheesemonger Claudia McIntosh, and the mash is our breakfast. It is soon chased with a “breakfast whisky” at Larks Distillery at Mount Pleasant served by a whisky expert, Mark Nicholson.”
All About Cheese: A Wine & Cheese Tasting on Fort Denison
“RedBalloon were kind enough to offer Mr NQN and I a spot in the McIntosh Bowman cheese and wine tasting workshops on picturesque Fort Denison. Within the space of two hours we would be taught all sorts of fascinating things about cheese and wine and be introduced or reacquainted with twelve of Australia’s best farmhouse cheeses.”
Review and photos via notquitenigella.com. Read the full review here…
