Cheese.
I am what you could call a Turophile.
For me, cheese in any guise (aside from BabyBel and Cheese Strings; I do draw the line at something that's had more plastic surgery than the Bride of Wildenstein) is one of my favourite things to eat.
Seriously, if someone told me I might never again eat chocolate...I'd respond with a shoulder shrugging 'meh!'....someone tells me no more cheese, they would not survive.
I was therefore very happy to attend an event at the Divertmenti Cookery School in London (held by Sopexa and French Goats Cheese) called 'Ready Steady Chevre'.
The event was designed to champion French Goats Cheese and I was asked to be participate in a competition a la Ready Steady Cook.
On arrival I was greeted by the organisers and the lovely Sophie Wright who stands as the 'Easy Cheesy Chevre Ambassador'.
Following a miasmic and delectable tutored tasting hosted by Patricia Michelson (La Fromagerie) I got down to the cookery challenge!
My opponent was the beautiful and talented Anne of Anne's Kitchen blog..I had my work cut out for me!
We were shown a secret bag of ingredients and had a small 'larder' of extras...and then after securing a helper each (I was lucky enough to work with Tracey from International Foodie fame...thank-you again Tracey!!) we had thirty minutes to create and cook two dishes using our ingredients and two types of Goats Cheese.
After some frantic, messy and made-up on the spot cooking, I produced Mediterranean Haddock on Warm Salsa, topped with Sun-Blush Marinated Goat Cheese and my (and the audience's!) favourite; Goat Cheese Gnocchi with Sage Butter and Toasted Pine Nuts.
The audience tried all of our dishes, voted and......................I won!!
That night I carted back sackfuls of hard-won Goats Cheese (ensuring a wide berth on the train) and crept into bed with a huge cheesy grin.
