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  1. L-Izzle

    Dear Miss W. Chocolate,

    I have been a reader of your bloggatory column for some time. I thoroughly enjoyed your most recent contribution. Your examination – theoretical, not physical, I assume – of goat’s udders was most enlightening, in particular.
    In light of my enjoyment of this latest read, I would much appreciate it if you could maximise your cheese content for my academic, gastronomic and literary pleasure.

    I look forward to reading your thoughts in the future.

    Kind regards,
    Miss L. Izzle

    1. Hannah

      Dear Miss L-Izzle,
      I have received your comment with no small amount of pleasure, and find myself gratified to know that you enjoy the various topics and random asides I publish on this blog. I look forward to regaling you with more talk of udders in the future, and to our continued correspondence, both blog-related and otherwise.
      Yours, etc, etc.

  2. Ash

    Oh, yes, cheese me! Udder Delights in the Adelaide Hills, aside from having an awesome name, makes AWESOME goat cheeses.

    1. Hannah

      Oooooh, that looks so yummy. BRILLIANT IDEA: why don’t you have a wedding cake made of Udder Delights goat’s cheese? 😀

      1. Ash

        Simple answer: ‘Cause Andrew would kill me 😉

        We both love our cheese, but probably not more than cake.

        Our solution on our Engagement Celebration dinner and last night in NZ: Two dessert courses, one cheese and one sweet.

      2. Hannah

        And that’s why we’re friends 😉

        But you could do the whoel bride’s cake AND groom’s cake thing, and one could be cheese and one cake! Or one layer of the cake could be cheese, as a funny surprise…

    2. Hannah

      Actually, I just realised that I’ve had this company’s goat’s brie/camembert before!

  3. Lorraine @ Not Quite Nigella

    Madam, I need to take issue with you. This post is pure food porn, more correctly cheese porn. And I don’t have a wedge of that cheese so I am very upset! 😛

    1. Hannah

      Mmm, cheese porn… 😀 😀 Now you know how I feel when I see all those chestnut/peanut butter/salted caramel desserts on your blog 😉

  4. newlywed

    Love cheese! My favorite in France is the aged comte.

    1. Hannah

      Oh bother, I didn’t get to try that one! Next time… 😉

  5. Louise

    Oh goats cheese is my absolute favourite. This one sounds fantastic. We ate goats cheese every day in Paris too. Sadly I didn’t get to this one. Would love to see some cheese posts from time to time. Along with “guess what I ate whilst I was out” posts. Or whatever else you feel like contributing.

    1. Hannah

      Thank you, Louise 🙂 I really appreciate it! Sadly budget isn’t allowing for many “guess what I ate when I was out” posts, but there is a Fathers Day dinner coming up… can you remember which French goat’s cheeses you liked particularly?

  6. Simply Life

    ah, the combination of being in Paris and eating cheese sounds amazing right now!…

    1. Hannah

      I know… wish it wasn’t just a memory!

  7. Amber Shea @Almost Vegan

    As you know, I’m not a cheese person (though I did try French brie when I was over there and found it…tolerable!), but I’m not anti-cheese-posts :] If nothing else, it could give me ideas for exploring nut cheeze!

    1. Hannah

      But brie and camembert are booooring! If only you’d tried a bleu d’auvergne or a washed rind or something… 😛 I’d love to see you recreate a goat’s cheese flavour in a nut cheeze!!

  8. whisperinggums

    I lerve goat’s cheese so any goat’s cheese posts would be most welcome. Sheep’s too perhaps… Oh, and I suppose cow’s if you must.

    1. Hannah

      You know what else is welcome? Donations of cheese that you’d like to see reviewed in the future… 😉

      1. whisperinggums

        I’m not THAT desperate to have them reviewed. If I buy I’m going to eat not give away to read a review!! That doesn’t sound like fun.

      2. Hannah

        You are such a bad mother. 😉 P.S. Lift to the doctor’s at 9am tomorrow? 😀

  9. jess

    I would love to see cheese!

    1. Hannah

      Then more cheese you shall get (eventually)! Thank you 🙂

  10. Vaala ◪

    Oh yes, bring us cheese (okay, don’t literally bring me cheese ’cause I am allergic to it but yes, please write about it)!

    1. Hannah

      Ahh, the torturous look-but-can’t-touch enjoyment principle! 😀 I shall do my best to tantalise you with cheese you’ll never eat…

  11. Fiona

    Bloody hell.

    Yes, I’d love to see cheese. But I may have to add you to my list under “people who blog about foods I can’t eat” ie chocolate and cheese.


    Looks great. And I’m drooling. And I need help!

    1. Hannah

      But I also blog about foods you can eat, right? Like lentil pilaf and vegan caraway cake? Is the no-chocolate thing because of your dairy-intolerance, or simply because you’ve decided not to eat it? Because if it’s the former, there are plenty of vegan chocolates out there… 😛

  12. Lauren

    Yes, please, educate me in the ways of cheese! All I know is I like it. But the names have little significance, besides the obvious bries, chevres, parmesans … or my personal (tacky Christmas party) favorite, a frozen roll of Pillsbury bread dough wrapped around brie, baked, and topped with jam and candied nuts. Mmm.

    1. Hannah

      And there’s something from your Christmas dinner that I’ve never heard of! Particularly because Pillsbury doesn’t exist here (I have heard of a similar dish with puff pastry, though). Honestly, I don’t know a huge amount about cheese either, but I’m getting excited about “teaching” myself for the sake of this blog… ahem…

  13. Anna Johnston

    Lady, I take my little chefs hat off to you, ……not the big hat mind you (mostly because I have no idea where it is since leaving the hell hole kitchens of the Covent Garden Hotel in London…, but I digress)….., anyone who can combine said flowery cheesy prose with goats udders deserves a place in cheese reviewing history.. I see great things in your future & warmly welcome much, much more of the cheese topic.

    1. Hannah

      Thank you so much for this lovely comment, Anna 🙂 It brightened my day! I feel like there’s a story behind that chef’s hat reference, and I want to know…

  14. Lorraine @NotQuiteNigella

    Aha! I just thought of your new chocolate flavour! Chestnut/peanut butter/salted caramel! 😛

    1. Hannah

      Ohhhhh….. Want. So badly…. 😀

  15. Amy from CC&C

    Goats Cheese is an absolute weakness! I just started drooling on my keyboard 🙂

    1. Hannah

      Teehee, it’s rather tasty, isn’t it? I’m sorry I made you mess up your keyboard though 😉

  16. croquecamille

    Yes! Love the cheesy goodness! Those pyramids are some of my favorite goat cheeses, too.

    1. Hannah

      I must admit, I recently made my way through all your archives and did get rather excited when I saw cheeses that I’d tried myself in Paris! Actually, I got excited by everything on your blog, even the posts I’d read before… 🙂

  17. Conor @ HoldtheBeef

    Goat cheese YES!

    Although, really I am not sure if I can handle you branching out into cheeseland. I am trying to stop myself from branching out any more, if you know what I mean, and if you show more delicious cheeses I may never be fit for public viewing this summer.

    1. Hannah

      I’d be happy to view your public any day of the week. (Why does that sound so much naughtier out loud than in my head?) Maybe I should blog about Bega Extra Light Cheddar Cheese! Then everybody wins!

      1. Conor @ HoldtheBeef

        Well, if you’re happy to view my public (even on a Monday!) then let’s make it a double brie pyramid with a goat’s cheese SPHINX on the side!

      2. Hannah

        Dear heavens, you know how to make your not-so-secret admirers work for some Conor-lovin’, don’t you?

        I shall create a double-brie pyramid with a goat’s cheese sphinx AND mini pharaohs made of gouda AND a baby moses made of roquefort.