Culinary Anthropologist


  1. I can’t believe it’s butter

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    Today Barnaby went up into the High Atlas mountains – way up into the hills, past the Todra Gorge and everything.  He found his way to the village of Aït Hani, where he met some very knowledgeable women, Rabha and Hadda, who taught him all sorts of interesting things about vegetables and couscous and lots […]

  2. Barrelled alive: Feta with a capital F

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    Did you know that 2008 is the official year of Feta cheese? Neither did we, until we read it in the in-flight magazine on our way from Thessaloniki to Crete for a conference on ‘the Eastern Mediterranean diet’.  This strengthened our resolve to find a Feta-maker and learn all about this crumbly white cheese, which […]

  3. Roll out the barrels

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    Today Barnaby met Andonis Nikolopoulos, a feta cheese maker in Floka, a village near ancient Olympia in Greece.  Having already learnt about Munster in France, sheep’s and goat’s cheeses in Poland, and bladdered cheeses in Romania, Barnaby thought he probably knew pretty much all there is to know about cheese.  This is not the first […]

  4. From the people who brought you yoghurt


    You might not associate Turkey with dairy products in the way that you might France or Italy.  But dairy is big business in Turkey, the country which invented yoghurt and exported it to the world.  There are also numerous cheeses and some very special butters and creams, and an ice cream you eat with a […]

  5. Getting bladdered in Bran

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    Today Barnaby went to visit the famous Bran castle in the Carpathian Mountains.  The castle was closed, so instead he found a nice local cheese farmer to talk to. Nicu Solovastru has 300 sheep and 10 cows, which spend their summers grazing in the meadows high above the castle.  He is proud of the fact […]

  6. Feeling sheepish

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    A day without vodka has done Barnaby the power of good and he is now back on solid food.  To nurse himself back to health he has been nibbling on his favourite of all Polish cheeses – oscypek (‘os-tsi-pek’), smoked mountain sheep’s cheese. Oscypek is a speciality of the Tatras mountains around Zakopane.  The sheep’s […]

  7. A Pole apart? Thinking outside the goat-shed

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    Luckily, by the time we’d reached the remote Bieszczady Mountains we’d learnt enough Polish to recognize that ‘kozie sery’ meant ‘goat’s cheeses’.  (It’s great being married to a linguist.)  So when the hand-painted wooden sign appeared by the side of the road we slammed on the brakes – and then tentatively approached the farm gate, […]

  8. Billy goat’s gruff

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    Barnaby made a hasty exit when the big boss goat at Zbigniew Wantula’s dairy farm caught him messing around in the barn with his 22 wives. Barnaby was just being curious – he wanted to know where the delicious goat’s cheese he had just tried came from. In this far flung corner of southeast Poland […]

  9. Munster in the mountains

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    Today Barnaby met Dany Roess at his farm in Soultzeren in Alsace and learnt how to make proper Munster cheese. As bears don’t eat Munster he ended up buying a whole Tomme des Vosges instead. Yum. Anna and Matt preferred the Munster, which is the local AOC washed-rind cheese and is fantastic on its own […]

  10. Traditionally cheesy

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    It’s not easy being an Alsatian cheesemaker.  Yes, you get to live in a beautiful valley in the foothills of the Vosges mountains.  And yes, you get to produce the traditional Munster Fermier, one of France’s tastiest (and smelliest) cheeses. But tradition brings rules, regulations and responsibilities as well as tastiness (and smell) – not […]

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