I’m not a baker. I love to improvise too much to be a good one. The closest I’ve come to handling dough and enjoying it, has been to roll out store-bought pastry for sausage rolls. It was very therapeutic, rolling out the dough, but then I discovered that you can buy already rolled sheets – and that was the end of that. So the baking supply store Phoon Huat has held no interest for me – until I found out about their a small and inexpensive cheese selection.
The first unexpected find was a scrumptious, mature Welsh Cheddar from the Snowdonia Cheese Company.
Called the Little Black Bomber, it was recommended by a friend who had tried it in England and couldn’t forget its sharp, intense, unctuous flavour.
I also picked up a few other cheeses from Snowdonia, the most outstanding of which was a Red Leicester with chillis and crushed pepper. It had a spicy, nutty tang with notes of cumin – perfect with a round white loaf from Paul’s. – which I smuggled into a karaoke session at K-box.
Besides the Snowdonia cheeses, I also picked up a soft and creamy, fresh goat’s cheese – salty and tart – and some frozen puff pastry (30% cheaper than Cold Storage). I a made Mary Berry’s goat’s cheese, red pepper and fresh thyme galette for a picnic and it was a great success. There was still some left-over for a goat’s cheese, bacon, onion puff for lunch the next day.