Patrick McGuigan is a Brighton-based freelance food journalist and cheese writer, who contributes regularly to titles including The Telegraph, The Financial Times, Harrods Magazine and Restaurant, among many others. Other titles that have featured his work include The Evening Standard, Square Meal, The Spectator, Which? Good Food Guide, and easyJet Traveller. He also works closely with the Guild of Fine Food on various projects. Patrick is the co-founder of the London Cheese .

Cheese Making Courses Feb to April 2015. Raw vs Pasteurised cheese by Marcella Wright. Here is an interesting discussion from American Marcella the Cheesemonger Raw, taken from her blog which can be seen here. Fearing the FDA would ban sales which in turn might bankrupt them. At one point during 2014, the list of cheeses unavailable or delayed by US Customs included Comte, St.

Not just on a Tuesday. Tuesday, 3 February 2015. Locro da Papa - Ecuadorian Potato and Cheese Soup. And this throws up a dilemma for anyone attempting to make dishes in an authentic a way as possible. Am I worrying too much? Can anyone recommend a good source of South American ingredients? Does this stuff bother anyone else? Have you found a good supplier for edible Piranhas? In fact, p.

Before, if you young herberts can envisage such a time, Android and the iPhone. The second jaunt was to New York, staying at the Hudson. It was all to no avail, of course, and the wheels finally came off the bus after a year or so. One of the things that I used to find f.