Since this is my first contribution to this blog please let me introduce myself: I am a Swiss food journalist turned cheese importer & wholesaler. My company, Quality Cheese, was born out of lack. When I moved to Florida fifteen years ago I immediately started to miss all the fabulous cheeses I had loved, been exposed to and eaten daily back home.
During a phone call with my friend, Affineur Rolf Beeler, I mentioned that I would have to start importing his products. Somehow this little joke stuck in my head. A few months later I ordered thirty pounds each of Rolf’s Gruyere, Sbrinz and Emmentaler. I set out for a trip that led me to five cities and chefs like Tom Keller, Daniel Boulud, Gray Kuntz and Charlie Trotter. Upon my return I found the first order on my fax machine. From a certain Mr. Max McCalman for (at the time) Picholine Restaurant.
My sweetie pie is a devotee of podcasts, and pointed me towards this tale from The Moth Radio Hour.
Julie Kraut tells of her time in Africa, an unfortunate traveling companion, and what happened when a piece of cheese came between them.
"You know how some people feel about God? I feel that way about cheese."
You can download it via iTunes (it's free)
It's the second story, starting at 7:00. Salty language alert.
The Culture crew just got back from the Fancy food Show on Wednesday! It's quite the experience the first time around. This year it was held in the Walter E. Washington Convention Center in D.C. It also happened to be murderously hot outdoors, which made the cavernous interior of the venue a welcome refuge.
Laid out in aisles by country and state, with rough categories within that structure, the show is massive. Overwhelming is a word I heard often in the three days we were there. It took a full ten minutes to get from end to end at a swift clip.
That said, thousands of vendors are there to show off their product, which means mass amounts of free food, drink, and…ummm…CHEEESE!!
Many congratulations to Daphne Zepos and Kiri Fisher for having recently acquired the Cheese School of San Francisco.
Daphne, who has been passionately involved in the cheese scene since the mid-nineties and is also co-owner of Essex Street Cheese, http://essexcheese.com a company that imports carefully matured Comte, Parmigiano Reggiano and Gouda into the United States is beyond delighted. "We plan to expand the number of classes and add more professional programs, but also vary the classes to include more cooking, more beer and more events. I hope it becomes a West Coast Meeting Center for the Cheese Obsessed" she said after the public announcement was made on Tuesday.
My ears are still ringing with the sounds of Adam Moscowitz’s voice at this year’s Cheesemonger Invitational (last Friday the 8th). Despite a depressing drizzle outside, the competition could still be heard and smelled from many yards away. Held in Larkin warehouse, in Long Island City, the event was a big frigging deal.
For perspective, note this: three Australian cheesemongers made the trip from down under JUST for this event.
My name is Sarah Jung and I’m lactose intolerant.
No, not really. Actually, kind of. It’s a placebo-induced intolerance; one that I’ve been trying to overcome ever since I found out my mom only told us we’re allergic to dairy because she (still) believes it’s bad for our health. Ah, those cheeseless, everything-less pizza days. And yet, despite any faux-intolerance, I’ve always loved milky coffee, found myself lingering at the cheese counter in delis and supermarkets on more than a few occasions, and quickly made a habit of trading my bean burrito for string cheese during lunchtime.
As you may remember, several weeks ago I posted a whole wheat goat-cheese and peach pizza, proof that I'd acclimatized to Northern California.
Lauren spotted this innovation and struck back, challenging me to a Cali-cuisine duel and throwing down the gauntlet with a salad. It was a nice attempt, with backyard greens and spearmint, plus grapes, apples and dill havarti. But was it California? Sure, there were home-grown Napa grapes, but the DOP chestnut honey was the tip: Lauren's heart still lingers in Italy.
Her salad looks tasty, but it doesn't really answer the ultimate question: What Would Alice Waters Do?
Oyster mushroom ceviche, that's what. It's local, it's fusion (Bay Area hippie-veggie with Central Valley migrant-Mexican), it's completely bonkers, and it's delicious.
Good evening to everyone. I am sitting here after I brought my wedge of Point Reyes’ Newest Blue to test at my company’s picnic. Why not bring it to a place where all of my colleagues have lived around the world working in development and are experienced in eating new and unusual foods? My name is Karen and while this might be my first time writing about cheese, I can’t help think that I have been in countless situations where I am trying things first before everyone else will try them after me. As for cheese- I am just a plain “cheesie.” I call myself that because I start to sound cheesy when I describe some of the delicious stinky ones in the world that I’ve tried and I love them.