Craving more bleu

Former sheep farmer New Zealander Alistair MacKenzie moved to Canada 11 years ago with his French-Canadian wife, Karien Piché and made a career change, purchasing a small artisan cheese-making and sheep farming business called Fromagerie la Moutonnière in Ste-Hélène de Chester, Quebec. Until recently the two were making up to 1,kg of cheese out of Giroux’s basement. In 29, having outgrown their entrepreneurial roots, they finally opened a full-scale cheese plant. MacKenzie, who has an agricultural degree, says that in New Zealand (which has about 4 million sheep) dairy sheep farming is just catching on. Sue Riedl, who studied at London’s Cordon Bleu, describes the couple’s bleu for The Globe and Mail: “Visually this is a beauty for the cheese board. Like its fragrant ‘nose’ it delivers big flavour, nicely rounded and not sharp. Wonderfully salty but well balanced, you immediately crave more.”


Tags: Canada  Cheese  Globe and Mail (The)  

Jude Kereama’s Cornwall Getaway Gets High Praise

Jude Kereama’s Cornwall Getaway Gets High Praise

New Zealand chef Jude Kereama’s Kota Restaurant with Rooms in Porthleven, Cornwall is reviewed in the Telegraph, and rates highly. “With a fantastic Asian-Cornish fusion restaurant downstairs, and Porthleven’s picturesque harbour on…