June is rich and luscious, leaves dripping from the trees, all new unfurled and perfect. Everything has a prosperous look. The badgers scuttle away from us every time we go down the lane at night, fat and mercifully healthy looking. The red hinds feast on the broad flag leaves of wheat, with the sweet ears just emerging. They are so well fed that they are inattentive, and jump out almost on top of us out of the hedge. I scramble up the hedge to see a herd of 40 hinds looking at me indignantly and quizzically wondering why I disturb their feast. They seem to know that it’s the close season and trot over the skyline in an orderly formation: I can smell them on the wind, there are so many of them, so they are still grazing just out of sight.
Yesterday I moved from one apartment in Boston to another - a disgusting activity, given the temperature outdoors.
During the process, my moving-helpers and I decided to pull the empty drawers out of my dresser before carrying it down the stairs to the street.
This is when we found a handful of yellowed sheets of paper, wedged up in the interior crevices of my dresser.
Just wanted to mark the start of summer with my traditional exhortation: grill haloumi and eat it.
If you want a bit more detail, haloumi is a firm, salty cheese from Cyprus made from goat and sheep's milk, with a texture like a very dense mozzarella. Unlike mozz, however, haloumi has the singular virtue of not melting under high heat. Instead, like other proteins, haloumi will acquire a nicely browned crispness, which is great in a pan but outstanding when cooked over an open flame.
I've been thinking about pizza lately. We don't give it a lot of coverage in the magazine, which is strange as it's one of the three great American cheese-foods. Along with grilled cheese and mac 'n whatever, it demonstrates a very simple formula: starch + salt + fat = dinner.
Because pizza is ubiquitous (especially as children's fare), everyone has their own opinion on what makes a good slice. Preferences are typically formed early and harden into obstinacy during the college years, when exposure to out-of-state pizza combines with economic necessity to make students into connoisseurs. This is a good thing, in my opinion. Although everyone else is wrong, especially New Yorkers, it's our differences that create the rich tomato-and-cheese tapestry that is America.
Fromagination in Madison, WI is Voted 2011 Outstanding Retailer by the National Specialty Food AssociationMay 26, 2011 - 9:56am | by kate
Many congratulations to Ken Monteleone and his team at Fromagination http://www.fromagination.com in Madison, WI for having been voted 2011 Outstanding Retailer by the National Specialty Food Association. The store itself has imaginative displays as well as being ecologically sound. Cheese-wise, Monteleone has demonstrated unswerving support for the state's cheesemakers and the primary focus lies with offerings from Wisconsin although due regard is given to cheeses from further afield . Meanwhile in the kitchen at the back of the store, Chef Greg prepares daily delicousness using the ingredients sold in the shop. Great job all around. KA
Sadly, my California adventure is coming to an end, which means that my days with Culture are now over.
I have thoroughly enjoyed my interning experience with Culture, drinking numerous cups of mate and listening to reggae music whilst working with Will in the cafe "Delta of Venus" in Davis. We have shared more than cheese stories (Will is a great fan of fluffy ducklings and yo-yoing dogs, for anyone that is interested!) and I have learnt a great deal about cheese, writing, publishing, journalism, social media and general magazine employment life.
I can confidently say that I have become much more interested in cheese since my internship began, and, as written in a previous post, I have found my pockets a little lighter as my fridge has simultaneously been filling up with fine cheeses!
After the Ramp leaves wilt and stalks get ‘woody’, I look for another green vegetable to thrive on, to enjoy at its prime for the brief yet fulfilling amount of time. I turn my attention to another spring perennial: Asparagus.
After years of eating less that satisfactory asparagus from the supermarket (most likely from another country) I was turned on to a source of asparagus that I hadn’t heard about, even though it was literally an hour away from where I had grown up. Hadley, Massachusetts was and still is famed for its coarse and sandy silt loam soil that asparagus thrives in. ‘Hadley silt loam’ is among the highest grades of soil for that reason. ‘Hadley Grass’ is the talk of the town and even the state around the months of May and June.
Asparagus, naturally, contributes to health with detox properties, aids against arthritis and osteoporosis, lowers heart disease risk, and has age reducing agents.