From Feta and beyond: a journey through the world of cheese

My cheese saga began at 25, with a life-altering introduction to Feta in Greece. Picture this: the sun beating down, the aroma of olives and herbs wafting through the air, and there it was, a block of Feta cheese on my plate, glistening with olive oil and sprinkled with oregano. The first bite was nothing short of a revelation —a salty explosion of flavour that was both tangy and creamy; it was love at first taste. That Feta cheese experience ignited a passion within me, transforming me into a cheese enthusiast. Almost thirty years later, I found myself at a quaint restaurant in Barcelona, and as fate would have it, my order arrived: a salad topped with grilled goat cheese reminded me of my first Feta encounter. Its caramelised crust and creamy interior were a delightful blend, proving cheese’s transformative power. This experience reinforced my conviction that I am indeed a cheese person. Whether it’s the simplicity of a cheese board at home or a gourmet dish in a restaurant, cheese never fails to delight. It has become a symbol of my culinary journey, filled with rich flavours, diverse experiences, and a profound appreciation for the art of cheese.