Goat cheese with a touch of class
Joanna Slimforte and her husband, Vincent - a Jamaican agriculturist - greeted us at the gate to their 'organic farm' that looks more like land that has remained untouched. Fruit trees of every description bring shade to livestock that live in this untroubled world...
The process
1.Five quarts of fresh milk are placed into a large stainless steel pot. 2. The milk is heated to 86? Fahrenheit using a dairy thermometer before adding five grams of freeze-dried culture or half cup buttermilk. 3. Next, placing three drops of rennet...
DINING WITH EMMA - Baah-Baah Cheese
Bye-bye cheddar, hello feta. Popular in Greece and traditionally made from sheep's milk (but goat and cow's milk can be used), feta cheese is white, crumbly and salty. It is yummy in salads and dips, and found in most of Jamaica's larger supermarkets, as well as at Finnigan's...
From ski slopes to fine cuisine
Tobias Felz left the ski slopes for countertops. The former World Cup skier found his true calling - the kitchen - in 1988 after he had a terrible skiing accident. Chef Felz is the newly appointed executive chef at Cafe Aubergine located at the Market Place.
It was curry galore!
WESTERN BUREAU: Unlike previous years, cooks on show at the seventh staging of the Gleaner-sponsored Westmoreland Curry Festival held at the Manning's School grounds last Sunday, chose to be more conservative with their dishes. Known over the years for presenting...
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