{"id":29487,"date":"2017-02-23T18:29:51","date_gmt":"2017-02-23T23:29:51","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=29487"},"modified":"2019-07-30T14:17:42","modified_gmt":"2019-07-30T18:17:42","slug":"ants-on-a-cheese","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/ants-on-a-cheese\/","title":{"rendered":"Ants on a Cheese"},"content":{"rendered":"

We all know how versatile cheese can be, and now there’s an ant-topped ch\u00e8vre on the market. <\/p>\n

Kris Lloyd of South Australia’s Woodside Cheese Wrights<\/a> and Kris Lloyd Artisan<\/a> created Anthill, a creamy, slightly crunchy concoction that was a top 16 entry at the World Cheese Awards<\/a> in November. Adrian Boswell, a cheese buyer at London’s Selfridges<\/a> and a judge, called it the best in the entire competition.<\/p>\n

“It is like nothing I have ever tasted,” said Boswell. “It’s creative and innovative . . . such a great cheese.”<\/p>\n

The native Australian arthropods\u2014which lend a lemony flavor\u2014sit on the milky white surface of five-day-old ch\u00e8vre. Combined with the ground lemon myrtle leaves that coat all four sides, Lloyd describes Anthill as a “citrus explosion” and a “mixture of kaffir lime and lemongrass.” She says the demand for it is unprecedented, but the cheese isn’t cheap; one kilogram costs more than $350 Australian (approximately $270 USD). <\/p>\n

Lloyd is proud of the fact that Anthill is 100 percent Australian, and she’s no stranger to showcasing her homeland’s native ingredients. Her products include ch\u00e8vres and buffalo milk cheeses featuring plants and vegetables including saltbush<\/a>, lemon myrtle<\/a>, and bush tomato<\/a>. Given the great response Anthill has received, don’t be surprised to see more creative combinations like it in the near future.<\/p>\n

“This is the first flirt with insects and cheese but not the last!” says Lloyd.<\/p>\n","protected":false},"excerpt":{"rendered":"

A cheesemaker has created an award-winning goat cheese with a special Australian ingredient<\/p>\n","protected":false},"author":85,"featured_media":29489,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[17],"tags":[18753,14807,5851,997,1981,18757,855,18750,18752,18756,18755,18754,18751,4088,1892],"coauthors":[940],"class_list":["post-29487","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-bites","tag-adrian-boswell","tag-alyssa-kim","tag-anthill","tag-australia","tag-buffalo-milk-cheese","tag-bush-tomato","tag-chevre","tag-kris-lloyd","tag-kris-lloyd-artisan","tag-lemon-myrtle","tag-saltbush","tag-selfridges","tag-south-australia","tag-woodside-cheese-wrights","tag-world-cheese-awards"],"acf":[],"yoast_head":"\nAnts on a Cheese - 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