FLAVOURS

BAR­BARA SWEENEY UN­COV­ERS THE SE­CRETS TO AWARD-WIN­NING CHED­DAR AND DE­LI­CIOUS PIZZA.

Country Style - - CONTENTS -

The se­cret to an award-win­ning ched­dar, a new cook­book by pizza supremo Ste­fano Man­fredi and re­fresh­ing green tea from WA.

sweep the board

As a farm­house cheese, Maf­fra cloth-aged ched­dar is an ex­pres­sion of the ter­roir of the farm in East Gipp­s­land, Vic­to­ria, where it has been pro­duced by cheese­maker Fe­rial Zeki­man since 1997. To what does she owe her suc­cess? “We have dif­fer­ent herbage than other dairy farms, mostly clover and rye grass, and a cool cli­mate,” says Fe­rial. “Make this cheese any­where else and it would be com­pletely dif­fer­ent.” (03) 5145 1022; maf­fracheese.com.au

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