Lucy and the New Dawn Traders

Fare Traded by Sail

Category: Recipes

Blessed are the cheesemakers especially if you are a sailor…

On my last voyage cheese was a continual bone of contention. Long voyages require rationing of cheese. Cheese, for some reason, is one of the most craved foods aboard. It must be the combo of fat and salt that in the colder wetter weather is totally irresistible.

We have some incredible organic aged Dutch Gouda cheese on board which is produced, I think, by a man who lives in Friesland in a lighthouse. It’s really amazing but we have strictly divided it up into 30 portions to have 1/8th of a wheel of cheese a week so the crew can still enjoy exceptional Dutch Cheese after the Caribbean.

Fortunately for us, the Slow Food president of Norway, Ove Fossa, stopped by the ship and offered to take us on a local cheese tour! Before we even left the dock Ove presented us with a local Norwegian delicacy of ‘Brunost’ AKA brown cheese which is made from boiled whey. It has an unusual taste a bit like a combination of toffee and cheese.

We visited a delicatessen which specialises in the regional cheeses. Particularly of note was an aged hard goats cheese manufactured by a ‘presidio’ Slow Food selected producer. We then headed via the beach at Sola to meet cheese activist, raw milk cheese producer and farmer Hans Voll at his dairy. In order to see around the dairy we had to walk through a bath of disinfectant and wear funny little blue shoe covers and lab gowns. The smell was really distinctive in the processing room.

Hans was instrumental in overturning the ban in Norway on producing cheese from raw milk. Raw milk cheese production was banned from 1952-1997. Hans makes his cheese in small daily batches immediately from unpasturised milk direct from the mornings milking on his farm. The curdling process is started almost immediately and most of the whey is strained off to prevent the presence of sugars stimulating feeding acidifying bacteria in the cheese. The type of cheese produced at the end is similar to a ‘raclette’ cheese and really tasty melted.

The cheeses need polishing twice a week to remove surface moulds on the rinds which would otherwise prevent good air circulation.

We got to sample a ridiculous amount of cheese and left with very full cheese bellies and a round to share with the rest of the crew back at the ship where we found Amaury, our Belgian 1st mate, making cauliflower cheese. Our new cheesy acquisition was swiftly grated into the mix.

This slideshow requires JavaScript.

Recipe – Cheese soup from Jaeren

cook 1 litre of vegetable soup

Melt 100 g butter and blend with flour

slowly blend with veg stock and let simmer

Add 3 dessert spoons of milk

Add 1 cup carrots and a cauliflower

Salt and pepper to taste

Simmer 10 mintues and then add 300 g of grated Jaeren cheese

Serve with bread

Trini Cream Tea

Jamie and I created a new take on the classic cream tea in Trini style using delicious local herb Chadon beni. We served these tasty morsels at our tapas party last night while show casing some of the finest European foods we sourced along our route. My stowed local treat was cornish clotted cream for the authentic west country taste!

Trini Mango and red onion jam

Take one purple onion chopped finely with finely chopped mango mango and local Trini herb Chadon beni (similar to culantro relative of coriander) combined in a bowl with squeeze of lime and a pinch of herb salt.

Scones

  • 225g self raising flour
  • pinch of herb salt
  • 60g butter
  • 25g brown sugar
  • 150ml milk
  • 1 free-range egg, beaten for the glaze

    1. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
    2. Mix together the flour and salt and rub in the butter.
    3. Stir in the sugar and then the milk to get a soft dough.
    4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 2cm cutter to stamp out rounds and place on a baking sheet.
    5. Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden.
    6. Cool on a wire rack and serve with Cornish clotted cream (we bought some in Plymouth all those months ago and stashed it deep in our freezer!) and a good dollop of the ‘Trini mango jam’.

      Serving suggestion: A cool glass of fine white French wine transported by Sail!

      Big Massive love to Kashfi Halford and Avy Andrews. Darlings I know how much you love my scones so this post is for you. Lots of love and happy anniversary!! 

%d bloggers like this: