50 years ago, on 20 July 1969, The United States Apollo 11 landed on the moon and both Neil Armstrong and Buzz Aldrin set foot on the cratered lunar surface. 50 years on, and the question still burns – was it Swiss, cheddar or chèvre?
Let’s start with the most obvious:
Upon visual inspection, it would seem that the moon is made from the semi-hard Swiss Emmental cheese. Its cratered surface and savoury but mild characteristics match well with the demure, glowing moon. This is not to be confused with ‘Swiss cheese’ which is a blanket term given by American manufacturers for cheeses mimicking the Emmental style.
Gorgonzola dolce, that is. The gooey, mild white cheese is peppered with spots of savoury blue mould just below its surface creating cratered, greyish patches. Seems familiar…
On earth, this buttery blue delight is made in the Piedmont and Lombardy regions of Italy using cow’s milk and is typically aged for just 3-4 months.
Although a little harder to find (maybe because it only exists in outer space), this regional French cheese made in the Centre-Val de Loire region of France bears a stark resemblance to the moon’s shape and surface. It’s made using goats milk and is coated in charcoal, which helps a natural grey-blue mould form giving the cheese a musty, strong flavour.
Going off the Wallace and Gromit episode in which the duo runs out of cheese and travels to the moon, the only logical conclusion here is that the moon is made from Wensleydale cheese. The English cheddar-like style cheese is made across many commercial outlets, however, only the true Wensleydale cheese made in the region will be labelled as Yorkshire Wensleydale.
It’s pretty chilly out in space – perfect for storing a big ball of burrata. If our predictions are correct, there should be a ball that covers a radius of 1,737.1 km stuffed with cream and chunks of fresh stracciatella. It might be easier to book flights to Apulia, Italy than it would to pull off a moonzzarella-landing mission though.
Be right back, going to look at more cheese recipes right here...
These decadent little pastry triangles are perfect to take along to a picnic, or to serve for a simple make-ahead dessert.
This salad is much loved all over France and especially by tourists who are discovering the amazing flavour of French goats’ cheese. You can vary the type of green leaves you use.
We first made this savoury scone as an alternative to a sweet scone for our farmers’ market stall. They’ve since become a firm favourite of our bakery repertoire.
Who says pancakes have to be sweet? Savoury stacks are a great alternative among the usual sweet treats of breakfast foods, and they seamlessly move into breakfast-for-dinner territory too.
I love this dish. It came about as a mistake, trying to do a version of stuffed cabbage. I use sugarloaf cabbage because of its conical shape, sweet taste and soft texture, but if it isn’t available, you could use a small savoy cabbage. To add a little further edge to this dish, try grating some winter black truffle over it… YUM!
This superb gourmet salad is made using two of my favourite French cow’s milk cheeses: morbier and comté. To complement the flavour of these local cheeses, I add beetroot, walnuts, witlof and apple.