I was pretty excited when I got to taste a cheese in development by Point Reyes a few months ago. When I found out that a new wedge was on its way, I was twice as excited. And then the lovely wedge arrived. Can I admit that we ate a whole lot of this cheese when it first arrived? A whole lot. I won't say half, but it was major carnage. The last cheese was fairly mild and creamy with an ammonia-sharpness near the rind.
Euro USA's salumier Jeff Stout shows us how to quickly peel a hard salami casing with no fuss. Works on even the wrinkliest, most wizened sausages!
We stopped off at his place this morning to start prepping for tonight's Culture Yourself beer & cheese tasting at Market Garden Brewery. While Lassa and Shannon (from the awesome Heinen's) got started dicing cheese, it was Jeff's job to get enough Creminelli salami ready for 200 people. We were floored when he showed us this tip for getting the skin off, and decided we had to share.
When humans want to make an offspring, it’s pretty simple; egg, sperm, nine month incubation. The Accidental Locavore was wondering while tasting the second piece of the new masterpiece from Point Reyes Farmstead, how exactly do you design a cheese? What's the jumping-off point? Does it start with a cow, goat or sheep, or all of the above? Do you just have a flavor profile in your head and work towards making that real? Once you have a starting point, how do you maneuver such fickle ingredients as milk, mold, temperature and time? In cooking, when you have an idea, you assemble ingredients, cook them and see how the results are to your vision… generally not too time consuming. If you screw up, it's time for a quick re-do, or a call for Chinese delivery. With cheesemaking, I imagine there's a lot less instant gratification. So, do you have several versions at various stages of aging?
Following hot on the heels of Elaine's post on cheese and cardiac health, here's a dip that probably ain't good for you. Chocolate Chip Cheesecake Dip comes via Slice & Dice, a foodblog that makes no apologies for richness.
The question is, is it good? On the one hand, sugar, butter, cream cheese, chocolate. On the other, too much butter, sugar, cream cheese and chocolate?
It's never going to win a James Beard award, but when I first tasted cookie dough ice-cream, I'd never have guessed that it'd be ubiquitous a decade later. And the inside-out approach has really worked for molecular cuisine. Heck, you don't even need a sous-vide machine.
A good friend of mine was recently told that her cholesterol levels were too high. She was handed the usual dietary order: Cut out dairy foods—like cheese and butter—that have saturated fat. This has been the standard prescription from doctors for more than 20 years, despite the fact that epidemiological studies and new research don’t support this blanket rejection of dairy. Remember the French Paradox? (Even with all the yummy cheese and butter that’s consumed in France, the natives have much less heart disease than Americans.) And there’s this post from a scientist regarding a 15-year study in Australia that found: “people who mostly avoided dairy or consumed low-fat dairy had more than three times the risk of dying of coronary heart disease or stroke than people who ate the most full-fat diary.”
I had a meeting with our architect, Steve, yesterday to discuss details of our raw milk cheese aging racks. At the end of the talk I asked where we were in terms of progress on the creamery. Our construction team, (members of Navarro’s vineyard crew), are very skilled in construction, concrete work, and welding, and have spent much of the last two years building the dairy rather than working in the vineyards. However they got pulled this week to aid with harvest as rains over the weekend made getting grapes off the vine the more immediate priority. The creamery site has been vacant all this week with Alvaro, Carlos, and Andres occupied with harvest and crush at Navarro. From what Steve told me, we would have been due for a lull anyway.
In 2008, culture magazine started when a couple friends met around a kitchen table to talk about their love of cheese. Three years later, we've got cheese fans all over the world coming together to celebrate cheese and the people who make it, sell it, and eat it, and social media has been a big part of that story.
Another recent photo find, this time from the Museum of Food Anomalies:
According to the accompanying text, "Rick sliced into a block of cheese to find the first-ever sighting of a possible descendant of the "Man in the Moon.'"
The formula is simple: homefries topped with cheddar and broiled. Add guacamole, sour cream, salsa and an optional egg or two for a mighty brunch plate for just $6.
My only wish is that they'd use a nicer cheese; their foodservice shreds don't do their salty, crispy homefries justice. I've never attempted a home version, but a bit of quality cheddar would elevate the dish into the stratosphere.
Still, if you're ever at the Delta of Venus, and don't plan to do much with the rest of your day...