I love cheese; all types of cheese from fetta, mozzarella, brie, jarlsberg to roquefort and soft washed rinds. I’ve had this lingering passion to learn how to make cheese and have always fancied myself roaming through the Societe Des Caves De Roquefort, the world’s most famous cheese caves, red wine in hand, tinkling away making and eating cheese perfection.
I recently took steps into my own hands and enrolled in a cheese making workshop. Although a far cry from those French caves, I did learn how to make the most fresh and purest of ricotta, yoghurt and labneh.
For those of you who have never had the pleasure of trying labneh it has a similar consistency to cream cheese but tastes so decadently rich and smooth. Labheh can be spread on crackers, used as a topping on vegetables and in soups.
Labneh - yoghurt cheese - served with crackers
Although I’m far from making any living as an artisan cheese-maker being able to make and eat your own cheese is the greatest satisfaction. You can make the yoghurt from scratch to make the labneh as I did or instead buy pot-set yoghurt.