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When you love cheese, you become friends with other people who love cheese as much as you do. Jas Futter is one of those people. We swap cheesemaking yarns and recipes, and generally have a laugh now and then about our failures that sometimes turn into fabulous successes. Occasionally the reverse.
She teaches cheesemaking at Paparoa in Northland, and has just returned from a dream trip to Italy, when she spent a week training with Dr Giancarlo Russo, making ewe milk cheeses, learning about truffles, and creating gelato wonders.
“Learning to make cheese takes an hour,” says Dr Russo. “Learning to make good cheese is a lifetime’s work.”
But there’s also all the great things that go with cheese and I was intrigued with the accompaniments for Jas’s cheeses at her recent birthday lunch. There was a superb plum and walnut paste to go with her blue cheese (made to a recipe in my book,