Tag Archives: Cheese

National Cheese Day…4th June 2020

I am not talking cheesecake, macaroni cheese or grilled cheese I mean if you are going to have cheese on toast or rarebit as us Brits call it…use real cheese proper aged cheese…

National Cheese Day

Where to start…I love Cheese would be a good place…My daily apple I slice and crumble feta cheese on top or maybe a little blue cheese if I have it and sometimes a few chilli flakes…

Parmesan Cheese has so many uses…little parmesan crackers are sooo good…Grated over chilli or spag bol…A lovely pesto…in mash, on shepherds pie or a caesar salad…

Even the rind has its uses..in a broth or infused in oil or add it to your tomato sauce…just never ever throw it away…


This hard Italian cheese is made from cows milk and aged for 12-36 months and even better one could be aged for 12 years…there is nothing better than freshly grated parmesan and it is far more economical to grate your own rather than buy it pre-grated…

If you are vegan then cashew meal and nutritional yeast are said to be a good substitute for parmesan.

Blue Cheese or Bleu Cheese…

Is made with cultures of the mould Penicillium, giving it blue spots or veins. It also has a distinct smell…sharp and salty they are a beautiful cheese and one which you either love or hate…Blue cheeses are typically aged in a temperature-controlled environment such as a cave.

shropshire-blue-cheese-3534_640 (1)

Blue cheese can be eaten by itself or can be spread, crumbled or melted into or over a range of other foods.

Stilton...An English cheese…and one my father absolutely adored comes in two types blue or white…Eaten with a glass of port with my dad is an abiding memory…


Melting Cheeses…

If you want a good smooth sauce any of these cheeses will produce that…when you use Asiago, Cheddar, Colby, Fontina, Gouda, Gruyère, Havarti, Monterey Jack, or Muenster. Blue cheeses and soft cheeses such as Brie and Camembert also melt well if you remove the rind…Me… I love nothing better than a whole Brie or Camembert cooked until melted and then used as a dip…..heaven…


A traditional Southern Italian cheese made from buffalo milk…a curd cheese which nowadays is mostly made from cows milk although if you can get the real deal…Enjoy!

It is probably the most popular pizza topping and is great layered between the pasta sheets in a lasagne as ours was last night the grandkids loved it…

mozzerlla and tomatoes with basil

Sliced with freshly sliced tomatoes basil and a drizzle of good olive oil is to me quite simply the best way to eat Mozzarella…

Fresh mozzarella balls are sold in a brine, whey or water solution to help them retain their moisture and shape. This cheese has a soft, moist texture and is full of milky flavour. Similar to other fresh cheeses, mozzarella fresco is high in water content and therefore low on fat.

British Cheeses.

The British are renowned for their cheese and there are many artisan kinds of cheese to be found many of which are hard cheeses…

keens-chedda cheeser-3514_640

A good mature cheddar is a lovely cheese…The British Cheese Board states there are over 1800 cheeses produced in the UK…Cheese is one of our biggest exports…There are far too many for me to list…

French Cheese.

France is also renowned for its cheeses more soft or semi-soft of which there are over a thousand…Here is a list of cheeses you should try at least once…


With more than 20 kg of consumed cheese per year and per capita, French people are the largest cheese consumers after Greeks. 

What is your favourite cheese? or cheeses…Do you make your own cheese? Not something I have attempted yet but it is on my to-do list…I can’t get ricotta cheese here so that is my first one to try it looks pretty easy to do…Does anyone make their own ricotta? If so do you have any tips for me?

Who remembers the tale of the moon and the mouse with the  moon being made of cheese as a child?...But where did that originate from? It is said that the long-standing myth that the moon is made out of cheese may stem from “The Proverbs of John Heywood” back in 1546 which stated, “the moon is made of greene cheese.” It was common to tell tales to make children believe it was so..


We now understand this to be more metaphor than literal, with “green” referring to the freshness or un-aged nature of the cheese/moon.

But what if the moon was really made of cheese?

The moon would expand out more than 500 miles in diameter, since cheese is less dense than rock. Then, the water and casein protein that make up the cheese would begin to separate out, with caseins moving closer to the core of the moon.

Enjoy your cheese today...xx Take care stay safe and be well …xx

About Carol Taylor: 

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you once again for reading this post I hope you all have a fabulous week and stay safe these are troubling times xx


Homemade Mac & Cheese v processed Mac & Cheese.

What is really in your mac & cheese

Macaroni cheese… I don’t eat it very often but when I do I love it? A lovely cheese sauce some pasta topped with fresh breadcrumbs and grated cheese I also add sliced tomatoes around the edge…

Tasty and moreish it is a delicious meal.

However what about the boxed macaroni and cheese?

I will use Kraft as most people are familiar with their name and products…



Has that put you off?

Some facts about Kraft Mac and Cheese…

James Lewis Kraft, the founder of Kraft Foods, didn’t invent macaroni and cheese and didn’t even invent processed cheese, but he was the first to patent the process of emulsifying and powdering cheese in order to give it a much longer shelf life.

Every package of Kraft Macaroni and Cheese contains a package of mix to make the cheese sauce. The cheese sauce mix contains several milk ingredients: whey (milk protein), milk protein concentrate, milk, milk fat and cheese culture. The cheese sauce mix also contains salt, sodium tripolyphosphate, sodium phosphate and calcium phosphate. According to the International Food Additives Council, sodium phosphates help cheese retain its melting properties and calcium phosphate improves nutritional value. Yellow 5 and Yellow 6 are added to the sauce mix as colourings. Final ingredients in the sauce mix are citric acid, lactic acid and enzymes. According to the Food Additives and Ingredients Association, acids are added to foods as preservatives and emulsifiers. Enzymes are catalysts and may help the cheese sauce reconstitute properly.

When making Kraft Macaroni & Cheese, add your own butter or margarine and milk according to package directions. The products you choose affect the overall calorie count and nutrition of the product.

My Question is ??? If you are adding butter/margarine and milk why are you not making your own cheese sauce???


Yellow 5 is also known as Tartrazine or E 102. Yellow 5 is widely used in the making of potato chips, jams, candy, drinks and even pet food. It is also added to shampoo and other cosmetic products, as well as vitamins and certain medications. Yellow 5 is banned in Austria and Norway, and other European countries have issued warnings about their possible side effects. It is still freely and extensively used in the US. 

For further info on Yellow 5 and other foods that are banned in countries around the world BUT not in the US…

My recipe for macaroni and Cheese:

macaroni and cheese


  • 2 tbsp Cornflour
  • 1 oz/ 25 gm Butter… I generally just slice it off the block so probably use a tad. more
  • 3/4 pint Milk
  • Salt
  • Freshly ground Pepper.
  • 3 oz/70 gm Cheddar cheese plus extra for topping.
  • 2 tsp Dijon mustard.

I have always used a flour/butter roux to make a white sauce and if that’s how you roll then that’s fine.

My son ( bless him) has turned it on its head and asked me why did I make it hard for myself….mmmmmm..teaching mum to suck eggs?

His version and now I have got used to it…it is easier. But am I going to tell him that…Nope!

Mix cornflour to a smooth paste with a little of the milk set aside.

Bring your milk to a slow boil, add the butter and let it melt.

Now..pour your cornflour mix into the milk in very small amounts stirring as you pour, repeating until all the cornflour is incorporated you now have a very smooth sauce.

Season with Salt and pepper and add Dijon mustard again stirring all the time cook for 1-2 minutes stirring to cook off the taste of the cornflour.

Stir in your cheese I use a strong English cheddar but you can use Gruyère cheese or another cheese of your choice or mix your cheeses.

All you have to do now is cook your macaroni as per the packet instructions and once cooked and drained stir into the cheese sauce …Top with a breadcrumb and cheese mix and brown under the grill.

Also if you like you could add some crispy bacon or ham just to make a change.

If you discount the butter and milk my mac and cheeses have 5 ingredients…The Kraft one contains a few more than that and colourings which are banned around the world apart from the US who just issue warnings on the packets…

That is caring about the consumer …NOT!

As I stated before consumers need to talk with their feet…You have the power, You are the ones who decide what you feed yourself and your family, You need to take action…

Thank you once again for reading this post I hope you all have a great week 🙂 xx

Christmas Recipes… Saltine Crackers


Christmastime …So many different dips to eat…Pate’s, Salsa, Hummus, Taramasalata, a Smoked salmon one…What is your favourite? I love most of them and at Christmas, my 80% via 20% takes an about turn and not for the best …Oh No!

Well, we need crackers to eat with our dips and I love saltine crackers…In the past, I have probably bought enough boxes of those to fill a warehouse…no kidding…I love them…

These little crackers are so easy to make you will wonder why you haven’t just knocked up a batch of them before…

Saltine Crackers:



  • 1 cup of flour
  • 2 tbsp of butter, melted
  • 1/4 tsp salt
  • 6-7 tbsp water
  • Extra butter and salt for the top if required.

Let’s Cook!

Preheat your oven to 325  degrees

In a medium bowl sift together the flour and salt. Add the melted butter and water and get those fingers in there to bring the mix together.

Turn the dough onto a floured board and roll the dough out very thinly. Or to stop the dough sticking roll it out on parchment paper and it is easier when removing from the baking pan. The thinner you roll the pastry the crisper your cracker and if you have a pasta maker pass it through that for lovely thin crackers.

Cut into cracker shapes and if you have one of wheely thingies ( pizza cutter)which give you crinkly edges then so much the better…I normally just use a knife and away I go if there are a few different shapes then it adds to the rustic charm… But you don’t always then get an even bake.

Place onto a baking sheet and cook for about 10 minutes then reduce the oven to 200 degrees you may need to turn the baking tray in the oven to get an even bake.

If required brush the tops of the crackers with melted butter when you remove from the oven.

For a crisper cracker leave the crackers to cool in the oven with the door open slightly.

For a bit of a change, I sometimes add some Thyme to the mix or a little cheese, seeds anything you fancy experiment you are only limited by your imagination. If you are adding anything to the top of your crackers use the rolling-pin to just help the topping stick.

Tomorrow I will give you some easy to make dip recipes…


Fish Friday and it’s Fish Pie…


Fish Pie can be pastry topped or topped with mashed potato…

My mum always used to make it topped with potatoes sometimes she sliced them and others she boiled them… I think the slices potatoes look very pretty if you are having someone to dinner but when I am making especially here as I don’t want to spend too much time in the kitchen…It’s hot!

I top with mashed potatoes either sweet potatoes ( which) I love but everyone one else likes the normal mashed potato as they call it…


For the filling

  • 400ml/14fl oz whole milk
  • 1 small onion finely sliced
  • 2 bay leaves
  • 500g/1lb 2oz thick white fish fillets, skinned…although if I can I get a pack of mixed fish pieces which includes salmon, smoked fish and other fish and it is very nice.
  • 40g/1½oz butter
  • 40g/1½oz plain flour
  • 150g/5½oz frozen peas/sweetcorn
  • 200g/7oz large raw prawns, peeled
  • sea salt and freshly ground black pepper

For the topping

  • 800g/1lb 12oz medium  potatoes, peeled and quartered
  • 40g/1½oz butter, cubed
  • 3 tbsp milk
  • 100g/3½oz mature cheddar cheese, grated/ or breadcrumbs and parmesan makes for a nice topping.

Let’s Cook

Preheat the oven to 200C/400F/Gas 6.

To make the filling, pour the milk into a large pan and add the sliced onion and bay leaves. Season with salt and black pepper.

Place the fish fillets in the pan and bring to a very gentle simmer, cover and cook for two minutes.

Remove the pan from the heat and leave to stand and infuse for 20 minutes. Remove the fish and transfer to a colander over a bowl, then pour the milk into a jug.

Half fill a large saucepan with cold water. Add the potatoes and bring to the boil. Reduce the heat and simmer for 15 minutes or until the potatoes are soft.

Drain the potatoes and cover with a clean teatowel which absorbs the steam. Mash with the butter, milk and three-quarters of the grated cheese. If I have cream in the fridge and feel a bit decadent then I omit the butter and milk and mash with cream.

Season to taste with salt and black pepper.

To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, then gradually add the infused milk, stirring constantly, and simmer over a medium heat for 3–4 minutes until the sauce is smooth and thick. Stir in the peas and season with salt and black pepper.

Spread one-third of the sauce into the base of a 1.5 litre/2¾ pint ovenproof dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go and discarding the onion and bay leaves.

Arrange half the prawns on top of the fish and pour over another third of the sauce. Repeat this with the remaining fish and prawns and finish with the final third of sauce on top.

Spoon the mash over the fish mixture, spreading to the edges with a palette knife. With a fork just take it across the surface and sprinkle over the remaining cheese.

Sometimes I also slice some tomatoes and arrange them around the side of the dish.

Place the dish on a baking tray and bake in the centre of the oven for about 25 minutes or until the top is golden-brown and the filling is bubbling.

Serve with some lemon slices.

Some steamed vegetables if a more substantial meal is required.

N.B This is also a nice recipe and can be made in individual servings just divide the mix between 4 bowls and brown the top for about 15 minutes.




The Rules Of Cheese….

I am with Steph on this one….. I love cheese but it is not something that I get copious amounts of here as either the shop just does NOT sell cheese or it is soooooo expensive and for such a little bit e.g 200gm…I ask you ..How long would that last in your house???? So it definitely is a treat..and I won’t even start on the Bread cos that is a blog in its self….so I may live where the sun always shines..no not there 😉 but there are downsides and one them is CHEESE!

S C Richmond

I know it’s an ad but it’s the law too….. I kid you not…. well it is in my house anyway 😉

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